Wild Sea Trout Steaks

Ask any angler what is their favorite species of trout and nine times out of ten the answer will be sea trout/speckled trout.

This sea run brown trout is almost a delicacy. The meat is tender, and the taste is mild. For this reason it's important not to overpower the dish with strong ingredients.

For this recipe I opted for a chimichuri sauce. This cold made sauce is mild enough not to overpower the fish but offers an array of flavors to bring everything together.

For a side I went with simple fried potatoes.

Sea Trout Steaks

Wild sea trout steak with chimichurri sauce

• 1 cup fresh parsley leaves (packed)
• 1/2 cup fresh cilantro leaves (packed (optional for a different flavor))
• 1/4 cup fresh oregano leaves (or 1 tablespoon dried oregano)
• 4 cloves garlic (peeled)
• 1/2 small red or white onion (roughly chopped)
• 1/2 cup extra virgin olive oil
• 2 tablespoons red/white wine vinegar or apple cider vinegar
• 1 tablespoon lemon juice (optional)
• 1/2 teaspoon red pepper flakes or 1 fresh chili (adjust to taste)
• Salt and freshly ground black pepper to taste
• 1 Fresh sea trout (descaled)
• 1/2 pound potatoes (sliced )

1. Finely chop the parsley, cilantro (if using), and oregano.
2. In a medium bowl, combine the chopped herbs, garlic, and red onion.
3. Stir in the olive oil, red wine vinegar, lemon juice (if using), and red pepper flakes.
4. Season with salt and freshly ground black pepper to taste. Mix well to combine all the ingredients.
5. For the best flavor, let the chimichurri sit for at least 15-20 minutes before serving. This allows the flavors to meld together.
6. Preheat a cast iron pan over medium/low heat
7. Slice the trout into steaks about 1 inch thick
8. Add butter or oil to the pan and let it heat for a minute.
9. When the butter is hot but not burning gently place the trout steaks in the pan. Cook the trout on each side for about 5 minutes until it's extremely tender and flakey.
10. In a separate pan fry the sliced potatoes in oil over medium high heat until crispy. Add some salt and pepper to taste.
11. Allow the trout to naturally release from the pan before turning. If it's still stuck it needs to cook for longer.