About
If you have never had red trout, you will be pleasantly surprised that it is a lot like salmon in taste! The two fish are from the same fish species; however, the fish has a fattier and gamier taste delicious. The skin-on fish is seasoned with salt and then seared to perfection to create an ultra-crispy skin that gives way to a delicate, flaky interior. The seared fish is topped with scallion oil, which takes this simple dish over the top!
Can I use other types of fish?
Yes! Feel free to use any other fatty cut of fish like skin-on salmon.
What is scallion oil?
Scallion oil is made by flashing chopped scallions in hot oil until barely wilted. A small pinch of baking soda is added to retain the bright green color. The oil is seasoned with salt and can be used as a condiment on various foods (try it on avocados-it’s delicious!).
Serving suggestions
Please serve this dish with a side of fresh avocado or egg topped with scallion oil or salt (this would make an excellent carnivore-friendly meal). Another great side dish would be a dark green vegetable or salad like this Keto Dandelion Spinach Blueberry Salad
Ingredients
- ¾ pound trout, ruby red
- ½ teaspoon coarse kosher salt by morton
- 2 ½ ounce scallions
- 3 tablespoon avocado oil
- ½ teaspoon coarse kosher salt by morton
- 2 tablespoon avocado oil
Instructions
- Chop the scallions into thin slices and keep them on the cutting board. Place a small saucepan over medium-high heat and add 3 tbsp of avocado oil to the pan. Wait until the oil is very hot.
- Then add in the scallions and immediately turn off the heat/remove the pan from the heat. Quickly but gently stir the scallions to toss them in the oil. Add a pinch of baking soda and ½ tsp of salt—taste, adding another pinch of salt if you would like.
- Dry off the red trout with paper towels until dry on both sides. Set it aside on a dry plate and season the skin with ½ tsp kosher salt.
- Preheat a medium-sized skillet over medium-high heat until hot. Add 2 tbsp of avocado oil and swirl the pan.
- Add in the red trout skin side down, then turn the heat down to medium-low. Cook the fish on the skin side for 3-5 minutes until crispy and browned.
- Then flip the fish and cook on the other side for 1-2 minutes until the fish is cooked through (internal temperature should be 145 F).
- Place the fish on a serving platter and then top it with the scallion oil.
Nutrition Facts
- Servings: 2
- Calories: 554.4kcal/1307.3kJ (per serving)
- Fat: 44.1g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 46.6g (per serving)
