Spice Rubbed Rainbow Trout with Honey Glazed Fennel
- 1 tablespoon coriander seeds
- 2 tablespoons ground sumac or sweet paprika
- 2 teaspoons lemon zest, finely grated
- 2 teaspoons kosher salt
- 4 (5-6 oz.) Clear Springs® Rainbow Trout fillets
- 4 teaspoons freshly squeezed lemon juice
- 3 tablespoons honey
- 1 small Granny Smith apple, cored and sliced into thin slices or matchsticks
- Salt and fresh ground black pepper to taste
- 2 tablespoons plus 1 teaspoon olive oil
- 1 small fennel bulb, quartered, cored and sliced lengthwise into thin strips
- Fennel frond for garnish
- 1 teaspoon fennel pollen
For the Rub:
For the trout and fennel:
- In a small skillet, toast the coriander seeds over medium heat. Stir them frequently until golden brown and fragrant.
- Remove from heat and cool. Grind the seeds in an electric grinder and transfer to a small bowl. Stir in the sumac, lemon zest and salt.
- Cut each trout fillet in half on the diagonal and sprinkle with the spice rub.
- In a separate bowl, stir together 3 teaspoons of the lemon juice and all of the honey.
- Sprinkle the remaining lemon on the apples and season with salt and pepper.
- In a large skillet, heat 2 tablespoons of the oil over medium–high heat, then place trout fillets skin side up.
- Sear trout for about 2-3 minutes then flip over and continue to cook until opaque and flaky.
- While the rainbow trout is cooking, heat the remaining olive oil in a separate saucepan and add the fennel. Cook until tender.
- Remove fennel from the saucepan, then add the honey–lemon mixture and cook until it begins to foam and thicken a bit. This does not take long, less that 40 seconds. Turn off the heat and add the fennel back to the glaze.
- Top each trout fillet with some of the fennel and a little mound of apple. Drizzle any extra glaze over the apples and fennel.
- Sprinkle each fillet with a generous pinch of fennel pollen and garnish with fennel frond.