In a small mixing bowl, combine the coriander, paprika, and garlic powder.
Pat the trout fillet dry, then sprinkle both sides with salt and black pepper.
Season the trout filet with the spice mixture on both sides. Lightly coat the fish with flour, ensuring to shake off any excess for a thin layer.
Heat 3 to 4 tablespoons of olive oil in a large cast iron skillet over medium-high heat until it shimmers but isn't smoking.
Sear the trout fillets for 3 minutes per side, starting with the skin-side down, and carefully flip them using a spatula.
Once done, remove the fish from the skillet and place it on a paper towel-lined tray to absorb excess oil.
Transfer the fillets to a serving platter and finish with a squeeze of fresh lime juice.
Ingredients
Directions
In a small mixing bowl, combine the coriander, paprika, and garlic powder.
Pat the trout fillet dry, then sprinkle both sides with salt and black pepper.
Season the trout filet with the spice mixture on both sides. Lightly coat the fish with flour, ensuring to shake off any excess for a thin layer.
Heat 3 to 4 tablespoons of olive oil in a large cast iron skillet over medium-high heat until it shimmers but isn't smoking.
Sear the trout fillets for 3 minutes per side, starting with the skin-side down, and carefully flip them using a spatula.
Once done, remove the fish from the skillet and place it on a paper towel-lined tray to absorb excess oil.
Transfer the fillets to a serving platter and finish with a squeeze of fresh lime juice.