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Pan Seared Trout

with Artichokes, Green Olives, Sultanas, and Ajvar

• 1 ½# trout filets

• Salt and Pepper

• Oil/butter 1:1 ratio (2 T. each, divided)


• 3 T. olive oil

• 1 shallot, sliced

• 5 garlic cloves, smashed

• 1 can artichoke hearts, drained and halved

• ½ C. castelvaltrano olives

• ¼ C. sultanas

• ¼ C. white wine

• ½ lemon, zested

• 2 T. parsley, chopped

• 1 T. butter


• 3 roasted red peppers

• 1 small eggplant, roasted – pulp removed (8 oz of pulp)

• 2 T. green onions, chopped

• 2 T. olive oil

• 4 cloves garlic, smashed

• 1 T. sumac

• Juice of ½ lemon

• 1-2 T. red wine vinegar

• ½ T. sugar

• Salt and pepper

1. Season the trout with salt and pepper.

2. In a large saute pan, add 1 T. butter and 1 T. oil over medium high heat. When hot, sear the trout in 2 batches – add the other 1 T. butter and 1 T. oil between batches – and make sure it is hot before adding the remaining trout. When the trout have a beautiful sear, flip over and cook on the skin side until crispy and the fish is cooked through – remove onto a rack lined sheet tray and return the pan to the stove.

3. Add the 3 T. olive oil over high heat. When the oil is smoking, gently place the artichokes in and caramelize them. Then add the olives and sultanas – saute for 2 minutes.

4. Deglaze the pan with the white wine, and reduce the alcohol out. Turn off heat and add the lemon zest, parsley and 1 T. butter. Place the trout and out the sauce over. Serve with Ajvar.

For the Ajvar:

Combine all ingredients in a blender and process until desired consistency. Check for seasoning.