Pan-Seared Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts
Fresh trout fillets pan-seared to crisp skin perfection, finished with a sticky bourbon maple glaze and served alongside caramelized roasted Brussels sprouts. This american-inspired seafood ready in about 40 minutes pairs (6 oz each) trout fillets, skin on, kosher salt, black pepper 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 pieces (6 oz each) trout fillets, skin on
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup bourbon whiskey
- 3 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 lb Brussels sprouts, halved
- 1/2 tsp garlic powder
- 1 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway until edges are golden and crisp.
- Step 2: While sprouts roast, season 4 trout fillets with 1 tsp kosher salt and 1/2 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and releases easily.
- Step 3: Flip fillets and add 2 tbsp unsalted butter to the skillet. In a small bowl, whisk 1/4 cup bourbon whiskey, 3 tbsp pure maple syrup, and 1 tsp Dijon mustard. Pour glaze over fish and cook for another 2-3 minutes, spooning glaze over the fillets until cooked through and sauce thickens.
- Step 4: Remove fish from skillet, drizzle with 1 tbsp fresh lemon juice, and serve immediately with roasted Brussels sprouts.
Frequently asked questions
How long does Pan-Seared Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts take to make?
Total time is about 40 minutes (15 min prep + 25 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 Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts?
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 kosher salt from drying out.
Can I substitute ingredients in Pan-Seared Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts?
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 Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts 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 Trout with Bourbon Maple Glaze and Roasted Brussels Sprouts?
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.
