LOL, so isn’t the name of this recipe a mouthful. 😉 I couldn’t think of what else to call it and accurately describe what it was, so I stuck with the basics of reality. It’s named what it is, and it’s good. The other day I mentioned that my Mother’s Day gift was to spend the evening cooking with The Kid. I couldn’t imagine a better kitchen partner. She contributed the Sweet Pea Salad as the side dish.
This recipe was my contribution. I’d never actually tried trout before so this was a first for me. I wasn’t sure what to expect but it was actually very nice for a change from my usual salmon or tilapia fishies. I went to the grocery store to pick a fish for the recipe, just knowing I wanted something new but not sold on exactly what. I had a choice of bass, trout or arctic char. My decision was made based on price. Ha, you were expecting some gourmet reason?
I’d opt for whatever fish variety is on sale. Bass was $23.99/pound. Yeah, not going to happen. The sauces were perfect on top of the fish. It was a mix of savory, sweet, and herby flavors along with lots of textures. They melded together really well with the fish. Even The Kid who announced that she hates fish cleaned her plate. It sounds like a lot of work, but it’s really simple. Chop the ingredients, mix them into bowls, sear the fish, and top it.
You end up with a special occasion meal without a ton of effort or calories.
Seared Trout with Tahini Spread, Nut and Herb Pesto, and Blackberry Drizzle
- 2 Tbsp (28g) tahini
- 1 Tbsp lemon juice
- 1 clove minced garlic
- 1/2 tsp cumin
Mix the ingredients in a small bowl until well combined and sit aside.
Nut and Herb Pesto
- 2 Tbsp (14g) sliced almonds
- 2 Tbsp (14g) walnuts
- 1/4 cup fresh cilantro, chopped
- 3 Tbsp (33g) red onion, diced
- 1 Tbsp olive oil
- 2 Tbsp fresh mint, chopped
- 1 large pinch crushed red pepper flakes
Roughly chop the almonds and walnuts into small pieces. Mix with the remaining ingredients and set aside.
- 1/4 cup (40g) blackberries
- 1 Tbsp balsamic vinegar
In a small bowl, crush the blackberries with the back of a spoon until mashed. It’s fine if there are chunks remaining. Stir in the balsamic vinegar and set aside.
- 16 oz trout filets with the skin on
Heat a pan over medium-high heat and spray with non-stick spray. When the pan is hot, place the fish filets skin side up in the pan and cook for about 2 minutes. Try to not poke at it or lift it up. You want to leave it to cook or it will fall apart on you. After 2 minutes, flip the filets over and cook for another 2 minutes until the fish is cooked and the skin is crispy.
Remove from heat. Place the trout on plates, spread with the tahini sauce. Top with the nut and herb pesto and drizzle with the blackberry sauce. Serve with the sweet pea salad if desired.
Makes 4 servings at approximately 311 calories each – 27g protein, 8g carbs, and 19g fat.