Blackened Pan-Seared Trout with Herbed Yogurt Sauce

Marinated Alpine Trout, Blackened Warm with African Spices, Served with Creamy Dill Yogurt Sauce

Bold, soulful, and full of contrast, this Blackened (Alpine) Trout with Herbed Yogurt Sauce is a true flavor celebration. The trout is first marinated for hours in a blend of African-inspired spices, allowing the warmth of paprika, cumin, and subtle heat to deeply infuse the flesh. Just before searing, it’s pressed with fresh dill, which blackens beautifully—creating a crispy, herb-crusted finish that’s both rustic and elegant. Served with a cool, yogurt sauce brightened with lime and fresh herbs, this dish strikes a perfect balance of spice, creaminess, and charred depth. Ideal for a dinner that feels both homey and elevated.

Tip for Perfectly Cooked Trout

Start skin-side down in a medium-hot, oiled pan and don’t move it. Alpine trout (also known as Arctic Char) has delicate flesh and naturally high fat, so let it sear undisturbed for 3–4 minutes until the skin is crisp and releases easily. This locks in moisture and prevents sticking, but you’ll want to keep an eye out to prevent the oil and butter form burning. Baste the fish, for 2-3 minutes, then flip it gently and finish cooking for another 1-2 minutes on the other side. The fish is best when just cooked through and still tender—overcooking will mute those beautiful spices and dry it out.

Alpine Trout (Arctic Char) vs. Salmon vs. Rainbow Trout: What’s the Difference?

If you’ve never cooked with Alpine trout or Arctic char before, you’re in for a treat. Often called a hidden gem of the seafood world, it’s a cousin to both salmon and rainbow trout, and brings the best of both to your plate. But how does it compare?

Fish	Flavor	Texture	Fat Content	Best Cooking Methods	Pairs Well With
Arctic Char (Alpine Trout)	Mild, buttery, slightly sweet	Tender, flaky	Medium-high	Pan-searing, roasting, grilling	Bold spices, brown butter, citrus, herbed yogurt
Salmon	Rich, stronger, slightly oily	Firm, meaty	High	Grilling, baking, smoking	Dill, mustard, sweet glazes, creamy sauces
Rainbow Trout	Light, slightly nutty	Soft, delicate	Low-medium	Pan-frying, baking whole, steaming	Lemon, garlic, herbs, butter

This dish is the perfect canvas for African spices like cumin, paprika, coriander, and berbere—flavorful but not overpowering. Its buttery richness holds up to a crispy sear and balances beautifully with the tangy herbed yogurt sauce I serve alongside.

If you can’t find it, rainbow trout is a great substitute for a lighter version, while salmon will give you a heartier, more robust twist.

Yield: 2

Author: Dontmissmyplate

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Blackened Pan-Seared Trout with Herbed Yogurt Sauce

This bold and easy fish recipe features Alpine trout marinated in African-inspired spices like paprika, cumin, and coriander. Seared with fresh dill for a crispy herb crust, it’s served with a creamy yogurt sauce brightened with lime and fresh herbs. Perfectly balanced, flavorful, and ready in under 30 minutes — a healthy seafood dish that feels both elevated and approachable.

Prep time: 20 MinCook time: 10 MinInactive time: 20 MinTotal time: 50 Min

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Ingredients

Herbed Yogurt Sauce

• ½ cup plain Greek yogurt
• 1 tablespoon olive oil
• Juice of ½ lime or lemon
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (or fresh rosemary)
• 1 tablespoon fresh cilantro, chopped (or fresh thyme)
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• Optional: 1-2 teaspoons soy sauce

Marinade Paste

• 1 large Alpine Trout (Arctic Char) fillet
• 1 teaspoon herbed salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 garlic clove, grated or finely minced
• Optional: 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Juice of ½ lime or lemon
• Zest of 1 lime or lemon
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Optional: ½ teaspoon Berbere spice
• 1 sprig of fresh dill

• 1 fresh sprig of thyme
• 2-4 tablespoons butter
• 2 tablespoons olive oil
• 2-3 lime/lemon wedges
• Optional: Crushed almonds and chilli flakes to garnish

Argula Salad

• 2 cups arugula
• 1/3 cup broccoli sprouts
• 1/2 cup shredded carrots
• 2-3 tablespoons olive oil
• 1/4 cup chopped almonds
• 1/2 avocado, diced
• 1 tablespoon feta cheese
• 1 tablespoon raisins
• 1 tablespoon pumpkin seeds
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional: 1 tablespoon nutritional yeast

Instructions

1. Pat the fish dry thoroughly for a crispier finish. Season both sides with herbed salt and black pepper (especially if you plan to eat the skin).
2. In a small bowl, combine olive oil, garlic powder, minced garlic, coriander, cumin, paprika, lime juice, and zest. Add cayenne pepper, ginger, and optionally cloves or Berbere spice. Mix well.
3. Coat the fish fillet evenly with the marinade. Add extra olive oil as needed to cover the surface. Optionally, tuck in fresh dill on both sides. Cover and refrigerate for 15–20 minutes.
4. In a separate bowl, mix yogurt with olive oil, lime juice, herbed salt, black pepper, garlic (powder or fresh), and your choice of fresh herbs (e.g., parsley, cilantro, rosemary, thyme). Add a splash of soy sauce for umami, if desired. Chill until ready to serve.
5. In a large bowl, combine arugula, broccoli sprouts, and shredded carrots. Drizzle with olive oil and toss. Top with avocado, feta, raisins, pumpkin seeds, salt, pepper, and optional nutritional yeast. Toss again and set aside.
6. Heat olive oil in a pan over medium-high heat. Once hot, place the fillet skin-side down and sear for 1–2 minutes. You can drizzle any remaining marinade over the fish at this stage.
7. Tip: For a cleaner taste, remove the fresh dill and gently scrape off excess seasoning. For a bolder, charred finish, leave it on.
8. Add 2 tablespoons of butter to the pan along with any leftover fresh herbs. Watch your heat carefully to avoid burning the fats. Lower the heat if necessary. Use a spoon to baste the melted butter over the fish as it cooks.
9. Flip the fillet carefully to crisp up the flesh side. Cook until the fish is just done—firm and opaque throughout—then remove from the heat.
10. Remove the yogurt sauce from the fridge. Add a dollop to your plate or serving platter. Lay the cooked fish over the sauce. Serve with your salad and lemon or lime wedges on the side.
11. Top the fish with a spoonful of extra yogurt, crushed almonds, and a sprinkle of chili flakes for heat and crunch.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/4/18/sauted-alpine-trout-with-herbed-yoghurt-and-salad

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