Pan-seared Trout with Blackberry Sauce

By Johnathan O’Dell

Serves 5

Prep Time: 10 minutes
Cook Time: 15 minutes


      • 2 pounds boneless trout fillets with skin on
      • 2 tablespoons olive oil
      • Salt
      • Black pepper
      • 1 tablespoon unsalted butter
      • 1 tablespoon crushed garlic
      • 2 cups blackberries
      • 1 tablespoon sugar
      • 1 tablespoon lemon juice
      • 1 teaspoon grated ginger
      • ¼ cup water


  1. In a small saucepan, melt butter over medium heat. Add garlic and sauté for about a minute. Add blackberries and stir as they heat up and begin to break apart and render liquid in the pan. Then add sugar, lemon juice, ginger and water and stir while continuing to break up berries for about 5 minutes.
  2. Preheat a frying pan on medium-high heat. Drizzle oil over fillets, then salt and pepper them to taste. Place fillets, skin side down, in the frying pan. Cook until skin becomes crispy with golden-brown edges (approximately 3–5 minutes). Turn fillets over and cook until done (depending on thickness, approximately 3–5 minutes). Transfer fillets to plates and top with blackberry sauce.
View a printable recipe

Originally published in the May-June 2014 issue of Arizona Wildlife Views magazine.

Subscribe to Arizona Wildlife Views magazine online

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s