Pan-Seared Lake Trout with Wild Rice Pilaf

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

A delicate pan-seared lake trout served over a nutty wild rice pilaf, inspired by the regional flavors of Minnesota's lakes. This american-inspired seafood ready in about 65 minutes pairs lake trout fillets, wild rice, chicken broth 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: 15 min Cook: 50 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup wild rice under cold water until water runs clear. In a medium saucepan, combine the rinsed wild rice and 2 1/2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed.
  2. Step 2: While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small minced shallot and sauté for 2-3 minutes until translucent and fragrant. Stir in the cooked wild rice and 1 tbsp butter, along with 1 tsp chopped fresh thyme, then season with 1/2 tsp salt and 1/4 tsp black pepper; stir to combine and keep warm.
  3. Step 3: Pat dry 4 lake trout fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a separate large skillet over medium-high heat until shimmering.
  4. Step 4: Add the trout fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
  5. Step 5: Remove the trout from heat, drizzle with juice of 1 lemon, and serve immediately over the wild rice pilaf.

Frequently asked questions

How long does Pan-Seared Lake Trout with Wild Rice Pilaf take to make?

Total time is about 65 minutes (15 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 Trout with Wild Rice Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Lake Trout with Wild Rice Pilaf?

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 Trout with Wild Rice Pilaf 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 Trout with Wild Rice Pilaf?

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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