Pan-Seared Lake Trout with Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 recipe, 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.

Ingredients

• 4 fillets (6 oz each) lake trout fillets
• 1 cup wild rice
• 2 1/2 cups chicken broth
• 1 small, minced shallot
• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1, juiced lemon

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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.