Crispy Trout with Green Goddess Broccoli Slaw Recipe

My assistant Taylor is always bringing fresh ideas into the kitchen. Recently she returned from one of Dallas’s newer restaurants raving about a simple, delicious dish: trout topped with a Green Goddess broccoli slaw. She loved the flavors but wished the trout skin had been crispy. Since my Green Goddess dressing is a long-time favorite, I recreated a copycat version with one important improvement — perfectly crispy trout skin. The result is bright, creamy, and texturally satisfying: crisp pan-seared trout finished with a herby Green Goddess broccoli slaw.

If you’re unsure about eating fish skin, you’re not alone. Many cooking methods yield flaky flesh with limp skin, which can be unappealing. With a few simple techniques, though, fish skin can become wonderfully crisp, adding a savory, crunchy contrast — much like well-rendered chicken skin. Pan-searing and attention to drying the skin beforehand are the two keys to that irresistible crisp.

Trout is an excellent choice for achieving crisp skin, but the same technique works for other firm-skinned fish like branzino, mackerel, sea bass, flounder, or salmon. This recipe explains how to dry the skin, pan-sear the fillets skin-side down for most of the cook time, and finish with a brief flip to create a golden crust on the flesh. The Green Goddess broccoli slaw adds bright herb flavors and creamy texture to complement the fish.

Crispy Trout with Green Goddess Broccoli Slaw

Rating: 5 from 1 vote

Ingredients

For the Fish

• 2 whole rainbow trout fillets, boned and butterflied (one whole fillet is essentially one fish, usually flattened and split open)
• 2 tbsp extra virgin olive oil
• Kosher salt, to taste
• Black pepper, to taste

For the Green Goddess Broccoli Slaw

• 1 cup mayonnaise (homemade or sugar-free store-bought)
• 1 cup loosely packed fresh basil leaves, chopped
• 1 cup chopped scallions (white and green parts; about 6–7 scallions)
• 1/4 cup fresh lemon juice (from 1–2 lemons)
• 2 cloves garlic, minced
• 2 tsp anchovy paste
• 1/4 cup full-fat canned coconut milk
• 12 oz broccoli slaw (store-bought mix)
• Kosher salt and black pepper, to taste
• 1 avocado, diced

Instructions

Dry the Fish

• Place the trout fillets skin-side up on a sheet pan and pat the skin thoroughly with paper towels to remove excess moisture. Transfer the fillets to the refrigerator, uncovered, for at least 30 minutes (up to 2 hours) to help further dry the skin — this step makes a big difference for crispiness.

Make the Green Goddess Broccoli Slaw

• In a food processor, combine the mayonnaise, basil, scallions, lemon juice, garlic, and anchovy paste. Blend until smooth. Add the coconut milk and pulse until just incorporated. This is your Green Goddess dressing.
• In a large bowl, toss the broccoli slaw with about 3/4 cup of the Green Goddess dressing. Reserve any extra dressing for other uses; it will keep 5–7 days refrigerated. Season the slaw with salt and pepper to taste, then gently fold in the diced avocado. Set the slaw aside while you cook the fish.

Cook the Fish

• Heat a large skillet over medium-high heat and add 2 tablespoons of extra virgin olive oil. When the oil shimmers, season the skin side of each fillet with salt and pepper.
• Place the fillets in the skillet skin-side down. Press them gently with the back of a spatula for the first minute or two to keep the skin flat and prevent curling. Cook skin-side down, pressing occasionally, until the flesh is nearly opaque and cooked through with only a thin translucent strip on top — about 3 to 4 minutes depending on thickness.
• Season the flesh side with salt and pepper while the skin side cooks. Flip the fillets and cook just long enough to finish through and develop a light golden crust on the flesh, about 1 to 2 minutes.
• To serve, place each fillet skin-side up on the plate and sprinkle a final pinch of kosher salt over the skin. Top generously with the Green Goddess broccoli slaw and enjoy immediately.

Notes and Tips

• *Whole fillet note: a “whole” fillet is essentially one entire fish that’s been boned and butterflied (opened up with both halves still attached).
• Dry skin is the secret to crispiness — cold, uncovered resting in the fridge helps remove surface moisture.
• Pressing the fillet with a spatula in the first minute prevents the skin from curling and ensures even contact with the pan.
• If you prefer other fish, try branzino, mackerel, sea bass, flounder, or salmon and use the same technique for crispy skin.
• Leftover Green Goddess dressing keeps for 5–7 days in the refrigerator and works well as a dip, sandwich spread, or salad dressing.

Serving Suggestions

Serve the crispy trout and slaw with a simple side of roasted vegetables, steamed rice, or a light grain salad. The bright, herb-forward slaw balances the richness of the trout, making this dish great for a casual weeknight or a relaxed dinner with friends.