Pan Trout with Chorizo Sauce

  • 4 Each-Trout Filets-6 oz, skin-on
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix

Chorizo Sauce

  • 2 Ounces-Mexican Chorizo-about ¼ cup
  • 1/4 Cup-Red Wine Vinegar
  • 1 Tablespoon-Coarse Ground Mustard
  • 2 Cloves-Garlic-chopped fine
  • 1 Each-Green Onion– chopped
  • 1/3 Cup-Olive Oil
  • To Taste-Kosher Salt/Black Pepper


  1. Make vinaigrette, warm non-stick pan over medium heat and add chorizo.
  2. Cook breaking up into small pieces until cooked through and just starting to crisp.
  3. Drain chorizo and reserve drippings in a measuring cup.
  4. Add just enough oil to drippings to make 1/3 cup.
  5. To blender add chorizo, vinegar, mustard, garlic, onion, salt/pepper and puree until smooth.
  6. While still running slowly drizzle oil/reserved chorizo drippings in until all has been incorporated.
  7. Set aside until ready to assemble dish.
  8. Warm two large skillets over medium high heat.
  9. Rub skin and flesh side of trout with oil and season flesh side.
  10. Drizzle about 2 tablespoon of oil in each pan and swirl to coat.
  11. Place two pieces of trout in each pan, skin side down and cook until skin is crispy, 3-5 minutes.
  12. Flip and cook for one minute.
  13. Remove each to a dinner plate, drizzle with chorizo sauce and serve.