Pan-Fried Trout with Green Onions

October 30, 2013

You can put your fancy pants on and go crazy with the fish but honestly, with fish this pure and delicious you can afford to keep it really simple. This is a small step above spearing your trout and roasting it on an open fire (also delicious), and I think you’ll love it.



  • 2 whole trout or 4 fillets

  • flour

  • slurp of olive oil

  • 4 green onions, chopped

  • 1/2 cup dry white wine (plus 1 cup for the chef)

  • 1 tablespoon butter

  • lemon wedges



Heat your oven on low, just to “warm”. Salt and pepper your trout. Generously sprinkle with flour, then tap off the excess. Heat your pan on medium-high and add a slurp of olive oil then add your fish to the pan. Sautee about 3 minutes per side until opaque in the middle.  Slide your trout onto a plate and pop it in the oven to stay warm while you get friendly with the butter.


With a paper towel, wipe out your skillet and simmer the butter, green onions, and wine and reduce it for 5 minutes or so.  Plate your trout, pour your green onion-wine-butter on it, and enjoy! Sing a campfire song and toast to the fish.



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