Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh lake fish fillets pan-seared to golden perfection, served with a nutty wild rice pilaf infused with fresh herbs from the region. This american-inspired seafood ready in about 60 minutes pairs salt, black pepper, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and drain 1 cup wild rice. In a medium saucepan, sauté 1 minced shallot in 1 tbsp olive oil over medium heat for 2 minutes until translucent. Add wild rice and toast for 2 minutes.
  2. Step 2: Add 2 1/2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
  3. Step 3: Pat dry 4 fish fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add fish fillets skin-side down and cook for 4-5 minutes until edges are crispy.
  4. Step 4: Flip the fillets and add 4 tbsp unsalted butter, 2 tbsp chopped parsley, and 1 tbsp chopped dill to the pan. Spoon melted herb butter over fish while cooking for an additional 3-4 minutes until cooked through.
  5. Step 5: Stir 1 tbsp lemon juice and 1 tsp lemon zest into the cooked wild rice. Serve fish atop the wild rice, spooning extra herb butter from the pan over the top.

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Frequently asked questions

How long does Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Lake Fish with Herb Butter and Regional Wild Rice?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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