Pan Seared Lake Trout with Roasted Asparagus and Pasta
- 1 Shaker of Hi Mountain Seasonings Wild River Trout Seasoning
- 1 - 2 pounds of fresh lake trout fillets
- 1 bundle of asparagus
- 1 package of pasta
- 1 stick of salted butter
- Garlic Powder
- Black pepper
- Sea Salt
- Parmesan Cheese
- 2 tbsp olive oil
Lake trout are one of the most delicious fish that nature provides. Lake trout are one of the highest in omega 3 fatty acids to support overall health. They have one of the highest omega 3 levels of any fish, especially those in fresh water. They also tend to be higher in mercury, so be sure to check for mercury warnings or recommendations for waters where you catch them.
Lake trout are also well known for their predatory nature and their incredible fight on a rod and reel. Fish in the 18" to 22" range are best for harvesting for the table. This is because they fillets are the "right size" for searing, grilling frying or baking.
For this recipe, you will want to begin by roasting your asparagus first. It takes between 20-25 minutes at 380 degrees to cook. You will need a roasting pan, 2 tbsp of olive oil, salt, pepper, garlic powder and foil. Take one bundle of asparagus and cover in olive oil and lightly season with salt, pepper and garlic powder. Lay it out on a roasting pan, cover with foil and cook in the oven at 380 degrees. You can also simply sauté your asparagus in a pan on the stovetop too.
After your asparagus is in the oven, start boiling a pot of water to cook your pasta. Once it is boiling, add your favorite pasta until done and drain. Then put it back in the pan with your remaining butter (about 1/2 a stick) and allow to melt. I then add salt, pepper, garlic powder and parmesan cheese. Mix together thoroughly.
While your water is coming to a boil in the previous step, lay out your fish fillets and take a paper towel and soak up any water or fish juice from the meat side of the fillet. Then use the Hi Mountain Seasonings Wild River Trout and generously season the meat side of the fillet (skin side down). Let this sit until you've finished your pasta and asparagus. Heat a cast iron skillet with 2 tbsp of butter until melted. Do NOT overheat your skillet because the butter will burn, but make sure it is hot enough to sear the fish. Lay your fillets in the melted butter meat side down (skin side up). Sear for about 2 minutes, then turn the fillets to cook skin side down. Cook for an additional 2-3 minutes. Then remove from heat.
Now you are ready to assemble your meal and enjoy! I added some homemade peach salsa to my fillet and it took the meal to another level of deliciousness. Enjoy!