Charleston [Pan Fried Trout with Roasted Parsnips and Tzatziki]


Produce, produce, produce is always the mantra at this time of year. Oh the asparagus, oh the peas and carrots, oh they will be here soon. But here’s something for you: what about spring meats? Lamb seems synonomous with the season, but the delicate flavour of trout is too. I have been dying for seafood all week. I just got back from vacation in Charleston, SC, where I enjoyed some of the best and cheapest seafood of my life.

Some of it was so simply prepared, like quick pickled shrimp in Bay Seasoning (there is no better use for celery seeds in the world). But I think the pelicans still lay claim on fish had most simply as they chase behind the trawlers.


Pan Fried Trout with Roasted Parsnips and Tzatziki

For the tzatziki:

1/2 large cucumber, grated
2 cups plain greek yogurt
1 lemon
2 cloves garlic, grated
2 tbsp. olive oil
1.5 tbsp. fresh dill, minced
salt and pepper, to taste

Drain the grated cucumber in a fine mesh sieve placed over a bowl. Stir cucumber into yogurt. Zest half of the lemon and then juice it. Add zest and juice to the yogurt mixture. Stir in the garlic, olive oil, and dill. Season to taste with salt and pepper.

For the parsnips and trout:

1.5 lbs. trout filet, skin on, portioned
dozen small parsnips, trimmed and peeled
vegetable oil for cooking
salt and pepper, to taste
lemon wedges, for serving

Preheat oven to 400F. Toss parsnips with some oil, salt, and pepper. Arrange on a baking sheet lined with parchment. Bake until tender and lightly golden, about 35-45 minutes.

Meanwhile, season trout with salt. Place a non stick pan over high heat and coat with some oil. Sear the fish skin side down until the meat begins to retract and appears cooked two thirds of the way through. Turn down the heat. Flip the fish and cook another 30 seconds or so. Remove from heat.

Smear tzatziki on a large platter. Arrange cooked fish and parsnips on top. Serve hot with lemon wedges.


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