10 Oz North Carolina Trout Recipe

Prep the fish

Pat the 10 oz North Carolina trout fillet dry with paper towels. Check for any pin bones and remove with clean tweezers if present.

Lightly score the skin side with two shallow diagonal cuts (don’t cut through the flesh). This helps the fillet lay flat while cooking and prevents curling.

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tbsp lemon zest. Rub the spice mix evenly on both sides of the trout fillet, then let rest at room temperature for 10–15 minutes while you prepare the pan.

Pan-sear the trout

Place a 10–12 inch skillet (preferably cast iron or stainless steel) over medium-high heat. Add 1 tbsp olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Add the trout fillet skin-side down. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Sear without moving for 4–5 minutes, until the skin is deep golden and crisp and the flesh is cooked about two-thirds of the way up the side.

Flip the fillet carefully and reduce heat to medium. Add 2 tbsp unsalted butter to the pan. As the butter melts, spoon it over the top of the trout (basting) for 1–2 minutes to finish cooking; total internal temperature should reach 125–130°F (51–54°C) for medium, or cook a minute longer for well done.

During the last 30 seconds of cooking, stir in 1 tbsp fresh lemon juice, 1 tsp capers (if using), and 1 tbsp chopped parsley into the butter and spoon the mixture over the trout to glaze.

Transfer the trout to a warm plate, skin-side up to keep crisp. Spoon any pan juices and butter sauce over the fish.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately with your choice of sides (roasted potatoes, sautéed greens or rice).