Pan-Seared Trout with Kashmiri Dry Red Chili and Mustard Oil Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh trout pan-seared and finished with a fragrant glaze of Kashmiri dry red chilies and mustard oil, offering a subtle smoky heat and silky texture. This Indian-inspired seafood recipe, ready in about 22 minutes, pairs fresh trout fillets, mustard oil, whole dry red Kashmiri chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 12 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

4 (6 oz each) fresh trout fillets
3 tbsp mustard oil
3 whole dry red Kashmiri chilies
2 cloves minced garlic
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh coriander leaves

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Instructions

Step 1: Pat dry 4 fresh trout fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp mustard oil in a large nonstick skillet over medium-high heat until shimmering. Add the trout fillets skin-side down and cook for 4 minutes without moving to get a crispy skin.
Step 3: Flip the fillets carefully and cook for another 3 minutes until just cooked through. Remove from pan and keep warm.
Step 4: In the same pan, add 1 tbsp mustard oil and 3 whole dry Kashmiri red chilies broken into pieces. Cook for 1 minute until fragrant but not burnt.
Step 5: Add 2 minced garlic cloves and sauté for 30 seconds until aromatic.
Step 6: Remove the pan from heat, stir in 1 tbsp lemon juice, and immediately spoon the chili-garlic mustard oil glaze over the trout fillets.
Step 7: Garnish with 1 tbsp chopped fresh coriander leaves and serve with steamed vegetables or rice.