inspochef
Back to Marcus Stone
Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata

Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata

In January, I crave food that’s bright enough to cut through the cold but still rooted and steady—like Sunday supper with the lights turned low. This is my winter fish plate: crisp-skinned trout bathed in charred Meyer lemon butter, sweet carrots lacquered with sorghum and white miso, and a crunchy peanut-gremolata that tastes like the South took a quick trip to the Japanese pantry and came back smiling.

Marcus Stone
Marcus Stone
·Updated
Prep: 20 minutes
Cook: 30 minutes
4
medium
dinner
winterseafoodsouthern-inspiredweeknight-fancy+1

Save a copy to your collection for editing

Ingredients

  • 4 fillets Rainbow trout fillets (skin-on)(About 5–6 oz each; or use arctic char if you find it)
  • 1 1/2 tsp Kosher salt(Plus more to taste)
  • 1/2 tsp Black pepper
  • 2 tbsp Neutral oil(Canola, grapeseed, or peanut oil)
  • 2 Meyer lemons(Regular lemons work too; add 1 tsp honey to the butter if using regular lemons)
  • 4 tbsp Unsalted butter(Divided)
  • 2 cloves Garlic(1 grated, 1 thinly sliced)
  • 4 sprigs Fresh thyme(Or rosemary)
  • 1 1/2 lb Carrots(Preferably slender winter carrots; scrubbed, halved lengthwise if thick)
  • 1 1/2 tbsp White miso(Shiro miso)
  • 1 tbsp Sorghum syrup(Or cane syrup / honey)
  • 2 tsp Apple cider vinegar
  • 3 tbsp Water(For loosening the glaze)
  • 1/4 tsp Crushed red pepper flakes(Optional)
  • 1/3 cup Roasted salted peanuts(Chopped fine; or use boiled peanuts roasted in a dry skillet until crisp)
  • 1/2 cup Parsley(Leaves and tender stems, finely chopped)
  • 2 Scallions(Thinly sliced)
  • 1 tsp Lemon zest(From one of the lemons)
  • 2 tbsp Extra-virgin olive oil
  • 1/2 tsp Flaky salt(To finish, optional)

Instructions

  1. 1

    Heat the oven to 425°F. Put a large sheet pan in the oven while it preheats (this helps the carrots blister fast).

    10 min

    Tip: Preheating the pan is the quiet trick that makes home-oven carrots taste like restaurant carrots.

  2. 2

    Make the sorghum-miso glaze: in a small bowl, whisk 1 1/2 tbsp White miso, 1 tbsp Sorghum syrup, 2 tsp Apple cider vinegar, 3 tbsp Water, 2 cloves Garlic, grated, and (if using) 1/4 tsp Crushed red pepper flakes until smooth.

    3 min

    Tip: If your miso is stiff, microwave the mixture 10 seconds and whisk again.

  3. 3

    Toss 1 1/2 lb Carrots with 1 tbsp Neutral oil and a pinch of 1 1/2 tsp Kosher salt. Carefully spread on the hot sheet pan and roast until browned and tender, 18–25 minutes depending on size.

    22 min

    Tip: Don’t crowd the pan—carrots need space to char instead of steam.

  4. 4

    While carrots roast, make the peanut-gremolata: combine 1/3 cup Roasted salted peanuts, chopped, 1/2 cup Parsley, chopped, 2 Scallions, thinly sliced, 1 tsp Lemon zest, 2 tbsp Extra-virgin olive oil, and a pinch of 1/2 tsp Black pepper. Taste and adjust salt if needed (peanuts are already salty).

    5 min

    Tip: This is your crunch, your herb lift, and your ‘something different’ all in one.

  5. 5

    Pat 4 fillets Rainbow trout fillets (skin-on) skin very dry. Season both sides with 1 1/2 tsp Kosher salt and 1/2 tsp Black pepper. Let it sit skin-side up for 5 minutes (the salt will draw a little moisture; you’ll blot once more before searing).

    5 min

    Tip: Dry skin is the difference between shatter-crisp and sad-soft.

  6. 6

    Char the lemons: cut 2 Meyer lemons in half. Heat a cast-iron skillet over medium-high. Add 1 tbsp Neutral oil and place lemons cut-side down. Cook until deeply browned, 2–3 minutes. Remove lemons to a plate.

    3 min

    Tip: That char gives you a smoky edge that plays real nice with sweet carrots.

  7. 7

    In the same skillet, lower heat to medium. Add 2 tbsp Unsalted butter and the sliced garlic; cook 30–45 seconds until fragrant (don’t brown the garlic hard).

    1 min

    Tip: If the skillet is too hot, pull it off the burner for a few seconds—control beats chaos.

  8. 8

    Sear the trout: increase heat to medium-high. Lay trout in skin-side down, pressing gently with a spatula for the first 20 seconds so the skin stays flat. Cook until the skin is crisp and the fish is about 70% cooked through, 3–4 minutes. Flip and cook 30–60 seconds more, just to finish. Transfer to a plate, skin-side up.

    5 min

    Tip: Trout is delicate—aim for just-cooked. It will carryover while you build the sauce.

  9. 9

    Make the charred Meyer lemon butter: lower heat to medium-low. Add remaining 2 tbsp Unsalted butter and 4 sprigs Fresh thyme. Squeeze the charred lemons into the skillet (watch for seeds). Swirl and scrape up the browned bits for 30–60 seconds until glossy.

    2 min

    Tip: If it looks like it’s breaking, add 1 tsp water and swirl—home-cook emulsification.

  10. 10

    Glaze the carrots: when carrots are tender and browned, toss them on the sheet pan with the sorghum-miso glaze and return to the oven 2–3 minutes to set and get sticky at the edges.

    3 min

    Tip: That final blast turns the glaze into a lacquer.

  11. 11

    To serve, spoon carrots onto plates. Set trout alongside (or on top). Drizzle charred lemon butter over the fish. Shower everything with peanut-gremolata and finish with 1/2 tsp Flaky salt if you like.

    3 min

    Tip: Keep the fish skin up at the end—crisp deserves respect.

Chef's Notes

In my grandmother’s Atlanta kitchen, fish meant Friday—usually fried, usually loud, usually with somebody telling a story while the oil talked back. I love that tradition, but January asks me to cook a little cleaner while still keeping the soul of it: crisp skin like good frying, butter that tastes like sunshine in a cold month, and carrots that lean into winter’s sweetness. The peanut-gremolata is my nod to the South’s love affair with peanuts—and my chef side slipping in miso and calling it family. If you can’t find Meyer lemons, don’t sweat it—use regular lemons and add a touch of honey to round the edge.

Frequently Asked Questions

How long does Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata take to make?

Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata takes about 50 minutes total. That includes 20 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata?

The main ingredients are: Rainbow trout fillets (skin-on), Kosher salt, Black pepper, Neutral oil, Meyer lemons, Unsalted butter, Garlic, Fresh thyme, Carrots, White miso, Sorghum syrup, Apple cider vinegar, Water, Crushed red pepper flakes, Roasted salted peanuts, Parsley, Scallions, Lemon zest, Extra-virgin olive oil, Flaky salt.

What type of meal is Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata?

Skillet Trout with Charred Meyer Lemon Butter, Sorghum-Miso Glazed Carrots & Peanut-Gremolata is categorized as: dinner.