Pan-Seared Trout with Kentucky Bourbon Glaze

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 developed and reviewed.

Tender pan-seared trout fillets finished with a glossy bourbon glaze inspired by Kentucky's rich heritage. This French recipe, ready in about 25 minutes, pairs trout fillets, salt, black pepper 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: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each trout fillets
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
3 tbsp unsalted butter
2 tbsp olive oil
1/4 cup bourbon whiskey
2 tbsp brown sugar
1 tbsp lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: Season 4 trout fillets with 1 tsp salt and 1/2 tsp black pepper on both sides, then lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams, about 2 minutes.
Step 3: Add the trout fillets skin-side down and cook for 3-4 minutes until edges are crispy and golden, then gently flip and cook for another 2 minutes until cooked through; remove fillets and keep warm.
Step 4: Reduce heat to medium and add 1/4 cup bourbon whiskey and 2 tbsp brown sugar to the skillet, stirring to dissolve sugar and scraping up browned bits; simmer for 3-4 minutes until the glaze thickens and coats the back of a spoon.
Step 5: Stir in 1 tbsp fresh lemon juice and 1 tbsp unsalted butter, swirling to combine, then spoon the bourbon glaze over the trout fillets.
Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately.