Ingredients:

  • 1.5 lbs Steelhead trout fillets (portioned into 4 equal pieces, skin-on)
  • 15g Coarse sea salt
  • 5g Cracked black pepper
  • 30ml Avocado oil
  • 45g Unsalted butter
  • 3 Cloves garlic (smashed)
  • 2 Sprigs fresh thyme
  • 1 Large lime (zested and juiced)
  • 10g Fresh parsley (finely chopped)

Instructions:

  1. Pat the 1.5 lbs Steelhead trout fillets completely dry using paper towels. Sprinkle the 15g Coarse sea salt and 5g Cracked black pepper over both sides.
  2. Heat the 30ml Avocado oil in a large skillet over medium high heat until it begins to shimmer and barely smoke.
  3. Place the fillets skin side down into the pan, pressing gently with a spatula for 10 seconds. Cook for 5 minutes until the skin is golden and rigid.
  4. Flip the fillets carefully. Add the 45g Unsalted butter, 3 Cloves smashed garlic, and 2 Sprigs fresh thyme to the pan.
  5. Tilt the pan slightly and spoon the foaming butter over the fish for 2 to 3 minutes. Cook until the internal temperature reaches 54°C.
  6. Remove the trout from the pan and place it on a warm plate. Squeeze the juice from the Large lime over the fillets and sprinkle with the lime zest and 10g Fresh parsley. Let the fish rest for 3 minutes before serving.