I used to be a mustard hater. Ketchup, on the other hand, I could’ve bathed in. It was ketchup with my eggs, sandwiches, rice and samosas (sometimes I wonder if my mom thought ketchup was a vegetable).
Things have changed.
I still love ketchup. But I’m equally obsessed with mustard. It’s mustard-on-everything around here. That’s not to say the recipe you’re about to see is some ill-conceived concoction for mustard addicts only.
Not only is this recipe good but it’s quick and easy to make, perfect for a weeknight dinner. It’s a variation of a family recipe that usually makes it to the table when we’re short on time.
The base of the marinade is made of dijon mustard, a few spices and pan fried in lots of butter. As for the fish, I find rainbow trout and salmon to be best suited for this recipe but use what you like and adjust the cooking time accordingly.
I generally serve it with buttery green beans and crispy smashed potatoes fried in butter. As you can see butter is a reoccurring theme here. Good grass-fed butter. But a mound of cauliflower rice and salad would pair equally as well. Or not. Butter is just better.
What does your favourite weeknight meal look like?
Pan Fried Spiced Mustard Trout
- 1½- 2 pounds rainbow trout fillet with skin on, cut into 2-inch wide portions
- 2 tablespoons unsalted grass-fed butter + 1 tablespoon avocado oil OR 3 tablespoons grass-fed ghee
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 medium garlic clove, minced
- Juice of half a medium lemon (about 2 tablespoons)
- Sea salt for finishing
Set a large frying pan on the stove on medium-high heat with butter and avocado oil. While the pan comes up to heat…
… Add the mustard, seasonings and lemon juice in a small mixing bowl and mix…
…And pat both sides of the trout with a paper towel until dry.
When the pan is hot, add the trout to the pan with skin side down.
While the skin crisps up for the next 3 minutes smear some marinate onto the flesh side of the trout.
After 3 minutes flip the trout over, removing the thinnest pieces after 30 seconds, medium thickest after 1 minute minute and the thickest after 1 and a half minutes.
Plate the fish skin-side up and finish with a light sprinkling of sea salt. The butter and marinade that have slightly caramelized onto the pan can be drizzled alongside the trout or be used to sauté your vegetables.