Entree: United States – Rocky Mountain United States (Montana) – Rocky Mountain Trout

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 4 trout fillets, skin-on, approx. 6 oz (170 g) each (about 1.5 lb/680 g total)
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 1 small shallot, finely minced — about 2 tbsp (18 g)
- 1 tbsp (15 ml) fresh lemon juice (approx. 1/2 lemon)
- Zest of 1 lemon — about 1 tsp (2 g)
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 2 tbsp (8 g) fresh chives, chopped (or green onions)
- 1 cup (170 g) wild rice blend, rinsed
- 2 1/4 cups (530 ml) low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 tbsp (14 g) unsalted butter (for rice)
- 1 tbsp (15 ml) olive oil (for rice)
- 8 oz (225 g) mountain greens (Swiss chard, spinach, or foraged greens), tough stems removed, roughly chopped
- 2 cloves garlic, thinly sliced — about 6 g
- 1 tbsp (15 ml) lemon juice (for greens)
- 4 lemon wedges, for serving
- Optional: 1/4 cup (30 g) toasted chopped almonds or pepitas for rice garnish

Instructions

Short Description:
Pan-fried Rocky Mountain trout with a lemon‑herb butter, served with a wild rice pilaf and sautéed mountain greens for a complete Montana-style main course.

Regional Notes:
This Montana version uses fresh-caught or locally sourced trout, pan-fried skin-on in a hot skillet and finished with a lemon‑herb butter typical of Rocky Mountain preparations. It is paired with wild rice (a common northern/Western side) and sautéed mountain greens rather than a heavy sauce, reflecting local simple, herb-forward seasoning and hearty sides.

1. Prepare the wild rice pilaf: In a medium saucepan, heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter over medium heat. Add the rinsed wild rice blend and toast, stirring, for 1–2 minutes. Add 2 1/4 cups (530 ml) broth and 1 bay leaf, bring to a boil, then reduce heat to low, cover, and simmer 40–50 minutes until rice is tender and liquid absorbed. Remove bay leaf, fluff with a fork, season with salt and pepper, and stir in optional toasted nuts if using. Keep covered and warm.
2. While the rice cooks, make the lemon‑herb butter: In a small bowl, combine 4 tbsp (56 g) softened butter, minced shallot, 1 tbsp (15 ml) lemon juice, lemon zest, chopped thyme, and chives. Mix and set aside at room temperature.
3. Prepare the trout: Pat fillets dry and season both sides generously with salt and pepper. Let sit 5–10 minutes while you preheat the skillet.
4. Sauté the greens: Heat a large skillet over medium-high heat with 1 tbsp (15 ml) olive oil. Add sliced garlic and cook 30 seconds until fragrant. Add chopped mountain greens in batches if needed, tossing until wilted, 2–4 minutes. Finish with 1 tbsp (15 ml) lemon juice and a pinch of salt and pepper. Transfer to a warm bowl and keep warm.
5. Pan-fry the trout: Heat a heavy skillet (preferably cast-iron) over medium-high until hot. Add 3 tbsp (45 ml) olive oil and swirl to coat. Place trout fillets skin-side down, pressing gently with a spatula for 20 seconds to prevent curling. Cook skin-side down until skin is crisp and the flesh is opaque about two-thirds of the way up, 3–5 minutes depending on thickness.
6. Flip and finish: Reduce heat to medium-low, add 1–2 tbsp (14–28 g) of the lemon‑herb butter to the pan and baste the top of the fillets as the remaining butter melts. Cook 1–2 more minutes until fish is just cooked through (internal temp ~125–130°F / 52–54°C) and flakes easily. Total cooking time will be about 5–7 minutes.
7. Rest and plate: Transfer trout to plates, gently spoon a little extra melted lemon‑herb butter over each fillet and add a lemon wedge. Serve with a generous portion of wild rice pilaf and a side of sautéed mountain greens. Garnish rice with toasted almonds or pepitas if desired.
8. Serve immediately so the skin stays crisp; pass additional lemon wedges and salt/pepper at the table.