Pan Roasted Steelhead Trout

Chef Dustin Trani prepares trout that is sure to impress.

Secret ingredient: Don’t forget the grilled lemon!!! 🤯

Start by making sure both side of your trout fillets are completely dry using a paper towel.
Season your fillets on both sides with salt and pepper to your liking.
Preheat your pan to medium-high heat.
When your pan is hot, carefully add the olive oil along with your trout filets skin side down and turn the heat down to medium.
Add the thyme, shallot, garlic, lemon, and butter, and then with a spoon baste the fillets with the melted butter.
When the skin is golden brown flip the fillets and shut off the heat.
Remove fillets and check that the trout is just cooked through.
Garnish with some fresh thyme, a squeeze of the cooked lemon, and some leftover pan juice, optional add some trout roe for some great additional flavor.