Pan-Seared Trout with Spiced Kashmiri Dry Rub

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Delicate trout fillets seasoned with a fragrant Kashmiri spice blend and pan-seared to a crisp golden finish. This Indian-inspired seafood recipe, ready in about 20 minutes, pairs trout fillets, skin-on, mustard oil, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

4 (6 oz each) trout fillets, skin-on
2 tbsp mustard oil
1 tsp Kashmiri red chili powder
1/2 tsp ground fennel seeds
1/2 tsp ground cumin
1 tsp salt
for serving fresh lemon wedges
2 tbsp, chopped fresh cilantro leaves

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Instructions

Step 1: In a small bowl, combine 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon ground fennel seeds, 1/2 teaspoon ground cumin, and 1 teaspoon salt to create the dry rub.
Step 2: Pat dry 4 (6 oz each) trout fillets with skin on using paper towels. Rub the spice mix evenly on both sides of the fillets.
Step 3: Heat 2 tablespoons mustard oil in a large non-stick skillet over medium-high heat until shimmering.
Step 4: Place the trout fillets skin-side down in the hot oil and cook for 4-5 minutes without moving, until the skin is crisp and golden.
Step 5: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Step 6: Remove from heat, garnish with 2 tablespoons chopped fresh cilantro leaves, and serve immediately with fresh lemon wedges.