25-Minute Pan-Seared Trout with Creamy Pesto Sauce Recipe
This 25-minute pan-seared trout recipe features tender steelhead trout filets cooked to perfection and served with a rich, creamy pesto sauce made from coconut milk, sun-dried tomatoes, and Parmesan cheese. Enhanced with bright lemon juice, fresh spinach, and crunchy toasted pine nuts, this dish offers a delightful balance of flavors and textures, perfect for a quick yet elegant weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Fish
- 4 (6 oz) Steelhead trout filets, skin on or off (can substitute salmon)
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil (grapeseed, avocado, or canola)
Sauce
- 1 medium shallot, finely chopped
- 3 cloves garlic, thinly sliced
- ¼ tsp crushed red pepper flakes
- 2 Tbsp tomato paste
- ⅓ cup sun-dried tomatoes, chopped
- 1 (15 oz) can coconut milk
- 2 Tbsp pesto
- 3 oz fresh baby spinach
- ½ medium lemon, juiced (about 2 Tbsp)
- ⅓ cup grated Parmesan cheese
- ¼ cup pine nuts, toasted
Instructions
- Pan-sear the trout: Pat the trout filets dry with paper towels on both sides. Season with 1 tsp Kosher salt and ¼ tsp black pepper. Heat a large skillet over medium-high heat and add 2-3 Tbsp neutral oil. Once hot, place the trout in the pan skin-side up and cook undisturbed for 3 minutes until it releases easily from the pan. Flip gently and cook for another 2-3 minutes. If using salmon, increase cooking time by 1 minute per side.
- Sauté the aromatics: Reduce the heat to medium in the same pan. Add the finely chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes. Add sliced garlic and crushed red pepper flakes, stirring until fragrant, about 1 minute. Incorporate the chopped sun-dried tomatoes and tomato paste, breaking up the paste with a spatula.
- Finish the sauce: Pour in the coconut milk and stir in the pesto. Bring the mixture to a gentle simmer. Add fresh baby spinach and lemon juice, cooking just until the spinach wilts, about 1-2 minutes. Stir in grated Parmesan cheese and season to taste.
- Return fish to the pan and serve: Place the trout back into the pan and spoon the creamy pesto sauce over the fillets. Alternatively, plate the fish and pour sauce on top. Garnish with toasted pine nuts. Serve immediately and enjoy.
Notes
- Steelhead trout can be substituted with salmon if desired; adjust cooking times slightly.
- Use neutral oils with high smoke points (grapeseed, avocado, canola) for best pan-searing results.
- Ensure trout skin is dry before searing to achieve a crisp texture.
- For a dairy-free version, omit Parmesan or substitute with vegan cheese alternatives.
- To toast pine nuts, dry-toast them in a skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning.
- Adjust crushed red pepper flakes quantity to control spice level.
