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Pan-Fried Trout With Red Chile Sauce

Pan-Fried Trout With Red Chile Sauce
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This chile pan sauce is much lighter than one you’d pair with enchiladas or burritos, to keep from overwhelming the delicate trout.

Prep: 30 minutes | Total Time: 30 minutes
  • 1/2 cup
  • 2 tablespoons
    regular or coarse mild-to-medium-hot red New Mexican chile powder, divided
  • 1/2 teaspoon
  • 3/4 cup
  • trout fillets, (5 ounces each), skin on
  • 4 teaspoons
    canola oil, divided
  • 2 teaspoons
    unsalted butter
  • medium shallot, minced
  • 1 cup
    reduced-sodium chicken broth
  • 1 1/4 teaspoons
    Worcestershire sauce
  • 2 tablespoons
    pine nuts, toasted (see Tip)
  1. Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl. Place cornmeal in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in the cornmeal.
  2. Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it’s OK if the pan is crowded). Transfer to a plate and keep warm. Repeat with the remaining oil and fillets.
  3. Add butter and shallot to the pan; cook, stirring, for 1 minute. Stir in the remaining 1/2 tablespoon chile powder. Increase heat to medium-high. Add broth and Worcestershire; cook until the sauce is reduced by about one-third, 2 to 3 minutes. Pour the sauce over the trout and sprinkle with pine nuts.


Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutritional Information

Makes: 4 servings
  • Calories378
  • Fat19 g
    • Saturated fat4 g
  • Cholesterol90 g
  • Carbohydrates19 g
    • Dietary fiber3 g
  • Protein34 g
  • Sodium485 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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