Ingredients:

  • 1.125 lb Steelhead Trout Fillets (skin on, about 6 oz per serving)
  • 0.5 Tbsp Grapeseed or Avocado Oil (high smoke point)
  • 0.5 Tbsp Unsalted Butter
  • 1 medium Lemon (for fresh juice and wedges)
  • 4 sprigs Fresh Thyme
  • To taste Kosher Salt
  • To taste Black Pepper

Instructions:

  1. Pat the steelhead trout fillets extremely dry using paper towels. This is critical for crispy skin. Season the skin side and flesh side liberally with salt and black pepper.
  2. Heat the Grapeseed or Avocado oil in a heavy-bottomed pan (cast iron recommended) over medium-high heat until the oil shimmers and is just smoking slightly.
  3. Carefully place the fish fillets, skin-side down, into the hot pan. Press lightly for the first 10 seconds to ensure the whole skin surface makes contact. Sear undisturbed for 4 to 5 minutes until the skin is deep golden brown and crisp.
  4. Reduce the heat to medium-low. Flip the fillets. Immediately add the butter and thyme sprigs to the pan. Squeeze the juice from half the lemon over the fish.
  5. Tilt the pan and use a spoon to continuously baste the melted lemon-butter sauce over the top of the fish for 2 to 3 minutes, or until the internal temperature reaches 135–140°F (57–60°C).
  6. Remove the fillets from the pan immediately and let them rest on a plate for 5 minutes. Carry-over cooking will raise the temperature to the target 145°F (63°C). Serve with the remaining pan sauce and fresh lemon wedges.