25-Minute Pan-Seared Trout with Creamy Pesto Sauce
Perfectly Pan-Seared Steelhead Trout filets served with a creamy sun-dried tomato and pesto sauce is an easy 25 minute seafood dinner that is bursting with flavor. The sauce is made with coconut milk, which keeps it light, but still luscious and creamy. Stir in lot of fresh spinach, then enjoy with rice, potatoes, or a simple side salad.
Servings: 4 servings
Calories: 716kcal
Video
Equipment
Ingredients
- 4 (6oz) Steelhead trout filets, skin on or off, can use salmon if preferred
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil, such as grapeseed, avocado, or canola oil
- 1 medium shallot, finely chopped
- 3 cloves of garlic, thinly sliced
- ¼ tsp crushed red pepper flakes
- 2 Tbsp tomato paste
- ⅓ cup sun-dried tomatoes, chopped
- 1 (15oz) 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 on both sides with paper towels, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Heat a large skillet over medium-high heat. When hot, add 2-3 Tbsp neutral oil, allow it to heat up, then add the trout, skin-side up. Cook for 3 minutes undisturbed, or until the fish releases from the pan on its own, then gently flip the fish over and cook for another 2-3 minutes. If using salmon, cook for 1 minute longer per side.
- Sauté the aromatics. Lower the temperature of the pan to medium, then add 1 chopped shallot. Season with ½ tsp Kosher salt, then cook, stirring occasionally, until softened, about 2-3 minutes. Add 3 cloves of thinly sliced garlic and ¼ tsp crushed red pepper flakes, then stir until fragrant, about 1 minute more. Add ⅓ cup chopped sun-dried tomatoes and 2 Tbsp tomato paste, then use a spatula to break up the paste.
- Finish the sauce. Add 1 (15oz) can of coconut milk and 2 Tbsp pesto, then stir well. Bring to a simmer, then add 3 ounces fresh spinach and the juice from half a lemon. Cook until the spinach has wilted and cooked down, about 1-2 minutes. Stir in ⅓ cup grated Parmesan cheese, then taste and adjust seasoning as needed.
- Return the fish to the pan. I like to return the trout to the pan and spoon the sauce on top of it before serving. If you prefer, you can simply plate the fish, then spoon the sauce on top. Sprinkle ¼ cup toasted pine nuts on top, then enjoy!
Notes
- To make-ahead: You can prepare the creamy coconut milk sauce ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
- Leftovers and storage: Store any leftovers in a refrigerator for 2-3 days. Remember, seafood has a shorter shelf life than meats or poultry. Reheat gently on the stovetop or in the microwave until warmed through.
- To freeze: While the cooked trout can be frozen, the creamy sauce may separate upon thawing. It's best to freeze the trout separately and make fresh sauce when serving.
- Other fish to try next: This works well with salmon or arctic char. You can also use white flaky fish, such as cod or halibut.
Nutrition
Calories: 716kcal | Carbohydrates: 13g | Protein: 43g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 107mg | Sodium: 1298mg | Potassium: 1304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2597IU | Vitamin C: 27mg | Calcium: 216mg | Iron: 8mg
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