Trout with Toasted Walnut Green Sauce

Trout with Toasted Walnut Green Sauce


  • 2 tablespoons walnut oil or olive oil
  • 4 small boned and butterflied rainbow trout
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 1/2 cups Walnut-Herb Green Sauce
  • Lemon slices, for serving


  1. Heat oil in a large cast iron pan over medium-high heat. Sprinkle fish all over with salt and pepper.
  2. When oil shimmers, add fish, and cook until flesh is opaque, about 3 to 5 minutes. Turn fish over and cook on second side until just opaque in center, about 3 to 5 minutes more.
  3. Transfer fish to plates; serve with a few slices of lemon, and a few spoonfuls of green sauce. Pass additional sauce on the side.


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