Pan-Seared Lake Trout with Wisconsin Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fresh pan-seared lake trout fillet served atop a nutty wild rice pilaf infused with herbs from the Wisconsin region. 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 390 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
• 3 tbsp unsalted butter
• 2 small, finely diced shallots
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup wild rice under cold water until water runs clear. In a medium saucepan, bring 2 1/2 cups chicken broth to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 lake trout fillets (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper. Place fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crisp and golden.
3. Step 3: Flip the trout fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove fish from skillet and cover loosely with foil to keep warm.
4. Step 4: In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 finely diced shallots and sauté for 2 minutes until translucent and fragrant. Stir in 1 tbsp chopped fresh thyme and cook for 30 seconds.
5. Step 5: Add the cooked wild rice to the skillet with shallots and thyme, stirring to combine and heat through for 2 minutes. Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
6. Step 6: To serve, spoon the wild rice pilaf onto plates and top each with a pan-seared lake trout fillet, skin side up for crispiness.