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Sesame Trout

Sesame Trout

A flavorful way to pan fry trout. Add a touch of ginger for a Japanese twist.  


  • 4 trout filets, 6-8 oz each
  • 2 tsp salt
  • 1 Tbsp onion flakes, cracked
  • 4 Tbsp sesame seeds
  • 1 Tbsp black pepper, cracked
  • 3 Tbsp coconut oil
  • 1 splash sesame oil (opt.)
  • 1 lemon


  1. 1

    Gently rinse filets in cold water. Place fish, skin-side down, on a few paper towels. Place 2-3 sheets of paper towels on top. Let dry for 2 minutes.

  2. 2

    Remove paper towels on top and salt the fish. Let stand 15 minutes.

  3. 3

    Meanwhile, mix onion, sesame and pepper in a bowl; sprinkle on both sides of fish.

  4. 4

    Heat a pan on medium. Pour in coconut oil and place fish skin-side up. Let cook for 3-4 minutes without touching it.

  5. 5

    Flip fish with a long spatula. Turn off heat, but leave pan on the burner (another 2-3 minutes) to finish cooking. Grate lemon zest on the fish with a small grater. Squeeze lemon juice on top and sprinkle with a couple drops of sesame oil. Put on plates and drizzle pan juices on top.

A variation of the Indian-style Pan-fried Mackerel from The Spice Trekkers Cook at Home