Pan-Seared Trout with Old Bay Remoulade Recipe
Ingredients
- Pier 22 Premium Trout Fillet
1 cup Katy’s Kitchen Mayonnaise
2 tbsp Old Bay Seasoning - ¼ cup Markon Ready-Set-Serve Lemon Juice
- 1 tbsp Dijon Mustard
1 tbsp Horseradish
- 1 tbsp Worcestershire Sauce
- ¼ cup Markon Ready-Set-Serve Fresh Parsley, chopped
- 2 tbsp Villa Frizzoni Capers, chopped
- 2 tbsp Trifoglio Olive Oil Blend
- To taste Katy’s Kitchen Kosher Salt
- To taste Katy’s Kitchen Ground Black Pepper
DIRECTIONS
In a large bowl, combine mayonnaise, Old Bay seasoning, lemon juice, Dijon mustard, horseradish, Worcestershire sauce, parsley, capers, hot sauce, salt, and pepper. Whisk together, place in a container, and refrigerate.
Season the trout with salt and pepper on both sides.
Heat 1 tbsp of oil in a pan over medium heat.
Sear the trout on both sides for 2 minutes each, or until cooked through. Pat dry with a paper towel.
Place the trout on the bottom of the plate and finish with the remoulade.
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Pan-Seared Trout with Old Bay Remoulade
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