Pan-Seared Trout with Walnut Chutney and Kashmiri Walnut Oil

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Fresh trout fillets pan-seared to golden perfection and served with a nutty walnut chutney, highlighting Kashmir’s famed walnuts and oils. This Indian-inspired seafood recipe, ready in about 20 minutes, pairs fresh trout fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 fillets, about 150 grams each fresh trout fillets
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp walnut oil
1/2 cup, toasted and chopped walnuts
1 small, finely chopped green chilies
2 tbsp, chopped fresh coriander leaves
1 tbsp lemon juice
1 clove, minced garlic

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Instructions

Step 1: Pat dry 4 fresh trout fillets and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp walnut oil in a large non-stick skillet over medium-high heat until shimmering. Add the trout fillets skin-side down and cook for 4-5 minutes until the edges turn crispy and golden.
Step 3: Carefully flip the fillets and cook for another 3 minutes until the fish flakes easily with a fork.
Step 4: Meanwhile, combine 1/2 cup toasted chopped walnuts, 1 small finely chopped green chili, 2 tbsp chopped fresh coriander leaves, 1 tbsp lemon juice, and 1 clove minced garlic in a small bowl.
Step 5: Drizzle the remaining 1 tbsp walnut oil over the walnut chutney mixture and stir to combine.
Step 6: Serve the hot trout fillets topped with the walnut chutney for a rich, nutty flavor contrast.