Chef Todd Richards  Pan Fried Trout

Family. Over this past week the word family was mentioned a lot. In interviews I conducted and with others bringing up the importance of their own.

Now I understand, family doesn’t look the same for everybody and after the interview I had with Chef Todd Richards (you can view that here) you’ll get why we think you should never dine alone. 

We are people who even if we say we enjoy being alone need community.  So perhaps this week if you were planning to eat your Sunday Supper for one, invite over a friend, invite that acquaintance and get to know them. It’s through food that we often have our best conversations. So eat up and get to chatting!

The Story

About this Recipe

Check out the live interview I did with Chef Todd Richards about his story, cookbook “Soul” and where his passion of cooking came from. 


  • I cooked only 1 butterflied trout at a time in the cast iron skillet.
  • For the herb vinaigrette: I allowed the oil to cool completely before adding the vinegar.
  • I purchased 4 butterflied and de-boned trout from Whole Foods.
  • Note: with the quantity of fish I purchased I used 1 tbsp unsalted butter, 4 black peppercorns, Thyme Sprigs, 1 garlic clove-smashed, ¼ lemon-sliced with each butterflied trout I cooked.

    The questions we provide are great for both adults and children. You can start with the question and answer it for yourself, and then answer it about your kids if they can’t answer it themselves.

    1. What were you like as a child? (a great question to ask parents and grandparents…)
    2. Did you have chores growing up? What were they?
    3. What was your favorite subject in school as a child?

    Pan-Fried Skin-On Trout

    *You can substitute different skin-on fish, such as flounder or snapper with terrific results. If the fish is more than about 1 inch in thickness, pre-heat the oven to 350 degrees before you begin. After turning over the fish, place the pan in the oven for 4 minutes, remove and proceed with the basting process.

    Serves 2- easily can double or triple this recipe.


    • Ingredients:

      • 1 tbsp olive oil
      • 2 (5 ounce) skin-on trout fillets
      • ½ tsp kosher salt
      • 1 tbsp unsalted butter
      • 8 black peppercorns
      • Thyme Sprigs
      • 1 garlic clove, smashed
      • ¼ lemon, slice



    • Heat oil in cast iron skillet over medium-high until it shimmers. Sprinkle the fish evenly with the salt. Add fish, skin side down. Gently shake the pan to ensure the oil flows under the fish.
    • Gently press the fish with a spatula so that the skin makes contact with the pan, and hold 15 to 30 seconds per filet. Cook until the flesh of the fish is almost opaque on top, about 4 minutes. Turn the fish over and reduce the heat to medium low. Add butter, peppercorns, thyme and garlic. Cook 30 seconds. Add lemon. Cook, constantly basting the fish with the butter mixture, 30 seconds.
    • Transfer to a plate lined with paper towels to drain. Serve the fish skin side up.




    Heirloom Tomato Salad

    • Ingredients

      • 2 Brandywine, Black Krim or other heirloom variety
      • 4 Green Zebra, Cherokee purple or other heirloom variety
      • Handful of baby arugula leaves
      • ¼ tsp salt
      • ¼ tsp black pepper


      Herb Vinaigrette Ingredients:

      • ½ cup avocado oil or vegetable oil
      • 1 shallot, halved lengthwise
      • 6 tbsp red wine vinegar
      • 2 tbsp Dijon mustard
      • 1 tbsp lemon juice
      • 1 tsp honey
      • ½ tsp thyme leaves
      • ¼ tsp kosher salt
      • ¼ cup finely chopped fresh flat-leaf parsley


     Instructions for the Vinaigrette:

    • Heat ¼ cup of the oil in a saucepan over medium.
    • Add the shallot and brown on each side.
    • Remove from the heat and allow it to cool almost completely- very important or it will splatter.
    • After cooled, stir in vinegar. Cover the saucepan and place over low heat.
    • Cook until the shallot is tender, approx. 3 minutes.
    • Transfer mixture to a blender.
    • Add the mustard, lemon juice, honey, thyme and salt. Process on low speed for 2 minutes until smooth.
    • Remove center of blender lid and on low speed, slowly add in the remaining ¼ cup of oil until emulsified.
    • Stir in parsley.
    • Refrigerate at least 30 minutes before serving.

     Instructions for Tomato Salad: 

    • Cut tomatoes into 1/4’” thick slices.
    • Place arugula onto a plate and tomatoes slices over the arugula.
    • Gently salt and pepper the tomatoes.
    • Drizzle ¼ cup of Herb Vinaigrette over the tomatoes and arugula