Description
A simple, flavorful speckled trout recipe with lemon, butter, and Cajun spice. Crispy, tender, and full of Southern soul.
Ingredients
Scale
- 4 speckled trout fillets (6–8 oz each), skin-on if possible
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of 1 lemon + lemon wedges for garnish
- 1 teaspoon Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: 1 tablespoon capers or lemon zest
Instructions
- Prep the Fillets: Pat trout fillets dry. Season both sides with salt, pepper, and Cajun seasoning.
- Heat the Pan: In a cast iron skillet over medium-high, heat olive oil and butter until foaming.
- Sear the Trout: Place fillets skin-side down in skillet. Cook 2–3 minutes. Flip and cook 1–2 minutes more.
- Finish with Flavor: Lower heat. Add garlic, lemon juice, and baste fish with butter. Add parsley and capers in final 30 seconds.
- Serve: Plate with pan sauce, fresh herbs, and lemon wedges.
Notes
- Substitute trout with flounder, redfish, or tilapia if needed.
- Grill or bake for a lighter alternative.
- Store leftovers in the fridge up to 3 days; freeze up to 2 months.
- Reheat gently in oven or skillet; avoid microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Southern American
Nutrition
- Serving Size: 1 trout fillet with sauce
- Calories: 325 kcal
- Sugar: 0 g
- Sodium: 500mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 85mg