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Pan-Seared Sumac Rainbow Trout

1 people

A delicious simple dinner for two!


  1. 2 x 6 ounce KnowSeafood rainbow trout fillets (thawed, patted dry)

  2. ½ cup all-purpose flour

  3. 1 Tbs sumac (2 tsp for your flour mixture + 1 tsp for seasoning the fillets)

  4. 1 ½ tsp fine kosher salt (plus more for seasoning fillets)

  5. ½ tsp ground pepper (plus more for seasoning fillets)

  6. 1 ½ Tbs unsalted butter

  7. 1 Tbs olive oil + more for finishing

  8. 4 cups baby arugula

  9. Small handful of torn, fresh herbs of your choice (mint, basil, parsley, cilantro, dill)

  10. Lemon slices for garnish

Tags: Rainbow Trout
Servings: 2
Prep Time: 20 minutes
Cook Time: 3-5 minutes


  1. In a shallow dish or bowl large enough to fit your fillets, mix your flour, salt, pepper and 2 tsp of sumac.

  2. Combine your arugula and herbs together in a medium bowl and set aside.

  3. Season your fillets with the remaining 1 tsp of sumac plus a generous sprinkle of salt and pepper.

  4. In a large non-stick skillet over medium-high heat, melt your butter and olive oil to coat. Dredge the fillets in your flour mixture and place in the skillet skin side down. Cook for approximately 1 1/2 minutes until the skin is brown and crispy. Reduce the heat to medium-low and gently flip the fillets over and cook for approximately 1 minute, until the internal temperature of the fillet reaches 145°F / 63°C.

  5. Divide your arugula / herb mixture between two plates, placing a fillet atop of each.

  6. Garnish with lemon slices and drizzle with olive oil.

Recipe Note

Recipe by KnowSquad Member We Cook Books