2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


  Pan Seared Rainbow Trout with a Crispy Skin
  • This is  probably my favorite way to eat rainbow trout. The delicate sweet flesh contrasts nicely with the crunchy skin.
  • This can be a main course or added to a soup, salad or make a sandwich.
  • Walleye is a great option for this recipe too.

  • 2 pound rainbow trout fillets, scaled, cut into 4 ounce pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper


  • Rub fillets with olive oil, season with salt and pepper. Let marinate at room temperature for 30 minutes.
  • Heat heavy skillet on high. Pat dry fillets with paper towel. Add 2 pieces at a time, skin side down, Cook about 2 to 3 minutes unti lskin is crispy. Flip to other side, cook another 2 to 3 minutes. Serve skin side up.
  • Serves 4 as a main course or 8 as an appetizer. Enjoy!
Dirk's Fish and Gourmet Shop © 2010