Description

This 25-Minute Pan-Seared Trout with Creamy Pesto Sauce is a quick and elegant seafood dish featuring tender steelhead trout filets cooked to perfection and topped with a rich, flavorful sauce made from coconut milk, pesto, sun-dried tomatoes, and Parmesan. Finished with fresh spinach and toasted pine nuts, this recipe balances savory, tangy, and spicy notes for a wholesome meal that serves four.

Ingredients

For the Trout

4 (6 oz) Steelhead trout filets, skin on or off (salmon can be used as alternative)
1½ tsp Kosher salt, divided
¼ tsp freshly ground black pepper
3 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)

For the Sauce

1 medium shallot, finely chopped
3 cloves garlic, thinly sliced
¼ tsp crushed red pepper flakes
2 Tbsp tomato paste
⅓ cup sun-dried tomatoes, chopped
1 (15 oz) can coconut milk
2 Tbsp pesto
3 oz fresh baby spinach
½ medium lemon, juiced (about 2 Tbsp)
⅓ cup grated Parmesan cheese
¼ cup pine nuts, toasted

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Instructions

Pan-sear the trout: Pat the trout filets dry on both sides with paper towels and season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Heat a large skillet over medium-high heat. When hot, add 2-3 Tbsp neutral oil and allow it to heat up. Place the trout, skin-side up, into the skillet and cook undisturbed for 3 minutes until the fish naturally releases from the pan. Gently flip and cook for an additional 2-3 minutes. If using salmon, increase cooking time by 1 minute per side to ensure doneness.
Sauté the aromatics: Reduce the heat to medium. Add the finely chopped shallot to the pan and season with ½ tsp Kosher salt. Cook, stirring occasionally, until the shallot softens, about 2-3 minutes. Add the thinly sliced garlic and crushed red pepper flakes, stirring until fragrant for approximately 1 minute. Incorporate the chopped sun-dried tomatoes and tomato paste, using a spatula to break up the paste evenly.
Finish the sauce: Pour in the can of coconut milk and add the pesto. Stir thoroughly and bring the mixture to a gentle simmer. Add the fresh spinach and lemon juice, cooking until the spinach wilts and reduces, about 1-2 minutes. Stir in the grated Parmesan cheese, taste, and adjust seasoning as needed to balance flavors.
Combine and serve: Return the cooked trout filets to the pan, spooning the creamy pesto sauce evenly over the fish. Alternatively, you can plate the fish first and then spoon the sauce on top. Garnish with the toasted pine nuts before serving to add a delightful crunch and nutty flavor.

Notes

For a variation, salmon filets can be used instead of trout, adjusting cooking time accordingly.
Neutral oils like grapeseed, avocado, or canola are recommended for their high smoke points and light flavors.
To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Watch carefully to prevent burning.
If you prefer a thicker sauce, simmer a bit longer to reduce liquid before adding spinach and lemon juice.
Adjust the crushed red pepper flakes based on your spice preference.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American