Trout with Broccolini | Dorothy Lane Market

Trout with Broccolini

PREP TIME 10 mins
COOK TIME 18 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Feb 26th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil, divided
  • 1 bunch broccolini, trimmed into 3-inch pieces
  • ½ cup water
  • 2 garlic cloves, chopped
  • ⅓ cup pitted Kalamata olives, halved
  • 2 tsp orange zest
  • Pinch of red chili flakes, if desired
  • 2 (6- to 8-oz) trout fillets (rainbow or steelhead)
  • Salt and pepper to taste
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena, or more to taste

INSTRUCTIONS

1
Heat about 1 tablespoon of olive oil in sauté pan over medium-high heat. Add broccolini and sauté for 1-2 minutes.
2
Add water, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes.
3
Add garlic and stir 30 seconds. Stir in olives, orange zest, and pinch of chili flakes, if desired. Transfer mixture to bowl and set aside.
4
Place pan back over medium heat and swirl in more olive oil.
5
Season fillets on both sides generously with salt and pepper. Add fish to pan, skin side down, and cook until skin is crisp, about 3 to 4 minutes. Turn fish over and cook until fish is opaque in center, about 3 to 4 minutes longer. Remove skin if you'd like and transfer to plates.
6
Briefly reheat greens mixture before plating with the fish. Season to taste with salt, pepper, and a drizzle of balsamic vinegar.

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Trout with Broccolini

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 18 mins
SERVINGS 2

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil, divided
  • 1 bunch broccolini, trimmed into 3-inch pieces
  • ½ cup water
  • 2 garlic cloves, chopped
  • ⅓ cup pitted Kalamata olives, halved
  • 2 tsp orange zest
  • Pinch of red chili flakes, if desired
  • 2 (6- to 8-oz) trout fillets (rainbow or steelhead)
  • Salt and pepper to taste
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena, or more to taste

INSTRUCTIONS

1
Heat about 1 tablespoon of olive oil in sauté pan over medium-high heat. Add broccolini and sauté for 1-2 minutes.
2
Add water, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes.
3
Add garlic and stir 30 seconds. Stir in olives, orange zest, and pinch of chili flakes, if desired. Transfer mixture to bowl and set aside.
4
Place pan back over medium heat and swirl in more olive oil.
5
Season fillets on both sides generously with salt and pepper. Add fish to pan, skin side down, and cook until skin is crisp, about 3 to 4 minutes. Turn fish over and cook until fish is opaque in center, about 3 to 4 minutes longer. Remove skin if you'd like and transfer to plates.
6
Briefly reheat greens mixture before plating with the fish. Season to taste with salt, pepper, and a drizzle of balsamic vinegar.

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