Chef's Pick

Chef's Pick

Pan-Seared Rainbow Trout

Delicious and simple rainbow trout that is packed with flavor.

  • 2 12-ounce rainbow trout fillets
  • Kosher salt and freshly ground black pepper
  • Flour for dredging
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 tablespoons chopped parsley
  • 4 tablespoons Wafu® Ginger Carrot Japanese Dressing
  • Red chili pepper for garnish (optional)
  1. Rinse trout fillets and pat dry. Divide each fillet into two even pieces.
  2. In a pan, sauté onion in 1 tablespoon vegetable oil on medium heat until transparent.
  3. Sprinkle trout fillets with Kosher salt and pepper. Dredge with flour.
  4. Line a baking sheet with parchment paper and place fillets on top.
  5. In a separate pan, heat 1 tablespoon vegetable oil. Pan-fry fillets for 3-4 minutes on each side. Remove from pan and place on plate.
  6. Drizzle each of the fillets with Wafu® Ginger Carrot Japanese Dressing. Garnish with onion and parsley. Chili garnish optional.

PREP TIME: 10 minutes
COOKING TIME: 15 minutes

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