Pan-Seared Tarragon Trout

Pan-Seared Tarragon TroutRecipe
Photo: Oxmoor House
Steelhead, also known as ocean trout, is a fine choice for its bright pink color and rich flavor, but any trout can be used.  If you don't want to use wine, replace it with the same amount of chicken broth, vegetable broth, or water.



2 servings (serving size: 1 fillet and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 293
Caloriesfromfat 36 %
Fat 12 g
Satfat 4.8 g
Monofat 3.4 g
Polyfat 2.4 g
Protein 36 g
Carbohydrate 6.2 g
Fiber 0.4 g
Cholesterol 115 mg
Iron 1.8 mg
Sodium 385 mg
Calcium 133 mg


1 lemon
2 tablespoons all-purpose flour
2 (6-ounce) trout fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1 garlic clove, minced
1/4 cup dry white wine
1 teaspoon dried tarragon


1. Zest and juice lemon, reserving 1/4 teaspoon zest and 1 teaspoon juice.

2. Place flour in a shallow dish. Sprinkle fish evenly with salt and pepper; dredge fish in flour.

3. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

4. Add garlic to pan; sauté 1 minute or until browned. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tarragon and reserved lemon zest and juice. Pour garlic sauce over fish.


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