Pan-Seared Sumac Rainbow Trout
2 x 6 ounce KnowSeafood rainbow trout fillets (thawed, patted dry)
½ cup all-purpose flour
1 Tbs sumac (2 tsp for your flour mixture + 1 tsp for seasoning the fillets)
1 ½ tsp fine kosher salt (plus more for seasoning fillets)
½ tsp ground pepper (plus more for seasoning fillets)
1 ½ Tbs unsalted butter
1 Tbs olive oil + more for finishing
4 cups baby arugula
Small handful of torn, fresh herbs of your choice (mint, basil, parsley, cilantro, dill)
Lemon slices for garnish
In a shallow dish or bowl large enough to fit your fillets, mix your flour, salt, pepper and 2 tsp of sumac.
Combine your arugula and herbs together in a medium bowl and set aside.
Season your fillets with the remaining 1 tsp of sumac plus a generous sprinkle of salt and pepper.
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.
Divide your arugula / herb mixture between two plates, placing a fillet atop of each.
Garnish with lemon slices and drizzle with olive oil.
Recipe by KnowSquad Member We Cook Books