Spice Rubbed Rainbow Trout with Honey Glazed Fennel


For the Rub:

  • 1 tablespoon coriander seeds
  • 2 tablespoons ground sumac or sweet paprika
  • 2 teaspoons lemon zest, finely grated
  • 2 teaspoons kosher salt

For the trout and fennel:

  • 4 (5-6 oz.) Riverence Rainbow Trout fillets
  • 4 teaspoons freshly squeezed lemon juice
  • 3 tablespoons honey
  • 1 small Granny Smith apple, cored and sliced into thin slices or matchsticks
  • Salt and fresh ground black pepper to taste
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 small fennel bulb, quartered, cored and sliced lengthwise into thin strips
  • Fennel frond for garnish
  • 1 teaspoon fennel pollen
  1. In a small skillet, toast the coriander seeds over medium heat. Stir them frequently until golden brown and fragrant.
  2. Remove from heat and cool. Grind the seeds in an electric grinder and transfer to a small bowl. Stir in the sumac, lemon zest and salt.
  3. Cut each trout fillet in half on the diagonal and sprinkle with the spice rub.
  4. In a separate bowl, stir together 3 teaspoons of the lemon juice and all of the honey.
  5. Sprinkle the remaining lemon on the apples and season with salt and pepper.
  6. In a large skillet, heat 2 tablespoons of the oil over medium–high heat, then place trout fillets skin side up.
  7. Sear trout for about 2-3 minutes then flip over and continue to cook until opaque and flaky.
  8. While the rainbow trout is cooking, heat the remaining olive oil in a separate saucepan and add the fennel. Cook until tender.
  9. Remove fennel from the saucepan, then add the honey–lemon mixture and cook until it begins to foam and thicken a bit. This does not take long, less that 40 seconds. Turn off the heat and add the fennel back to the glaze.
  10. Top each trout fillet with some of the fennel and a little mound of apple. Drizzle any extra glaze over the apples and fennel.
  11. Sprinkle each fillet with a generous pinch of fennel pollen and garnish with fennel frond.

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