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    • Trout with Honey Mustard Glaze

    Mark Sharron
    Easy
    25 minutes
    01-Feb
    Trout with Honey Mustard Glaze is a delicious and easy-to-make dish that is perfect for any occasion. This recipe combines the sweetness of honey and the tangy flavour of Dijon mustard to create a flavorful glaze that pairs perfectly with the succulent trout fillets. This dish is simple enough to prepare for a weeknight dinner yet elegant enough to serve with company. With just a few ingredients and a few minutes of preparation, you can create a restaurant-quality meal right in your own kitchen.      
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    Ingredients

    • 2 (6-ounce) trout fillets
    • 1 teaspoon olive oil
    • Salt and pepper to taste
    • 2 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1 tablespoon butter
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons chopped fresh parsley

    Method

    • Trout with Honey Mustard Glaze: Step-by-Step Method
    • Remove trout fillets from the packaging and gently pat dry with paper towels
    • Check fillets for any remaining pin bones and remove with tweezers if necessary
    • Lightly season both sides of the trout fillets with salt and pepper, set aside
    • In a small bowl, whisk together honey and Dijon mustard until fully combined
    • Stir lemon juice into the honey-mustard mixture and set glaze aside
    • Heat olive oil in a nonstick or stainless-steel skillet over medium-high heat
    • When oil shimmers, add the trout fillets, skin-side down if skin is present
    • Sear the fillets for 2-3 minutes without moving to develop a golden crust
    • Carefully flip the fillets using a spatula
    • Immediately reduce heat to medium-low and add butter to the pan
    • Spoon some of the melted butter over the fillets to enhance flavor
    • Pour the honey mustard glaze evenly over the trout fillets
    • Continue to cook for 2-3 minutes, spooning glaze over the fillets as they cook
    • Check for doneness; the trout should be opaque and flake easily with a fork
    • Remove trout fillets from the pan and transfer to serving plates
    • Spoon any extra pan glaze over the fillets for added flavor and shine
    • Sprinkle chopped fresh parsley evenly over the finished trout
    • For plating, arrange lemon wedges and a sprig of parsley beside each fillet
    • Serve immediately, optionally accompanied by steamed vegetables or light grains