Recipe courtesy of Chuck Hughes
Total:
12 min
Prep:
10 min
Cook:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture.

In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm.

For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad.

IDEAS YOU'LL LOVE

Hot Smoked Trout

Recipe courtesy of Alton Brown

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Crispy Colorado Trout

Recipe courtesy of Marc Grandmaison

Crispy Trout with Kitchen Butter Sauce

Recipe courtesy of Amy Thielen

Sponge Starter

Recipe courtesy of No Author

Levain (Starter)

Recipe courtesy of Dan Leader

Sponge Starter

Recipe courtesy of Amy Scherber

Chick Pea Starter

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking