Method

• Mix the coriander, paprika, and garlic powder in a small mixing bowl.

• Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.

• Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).

• In a large cast-iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with the skin-side down, and use a spatula to very carefully flip the fish fillets over).

• Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.

• Transfer to serving platter and finish with a squeeze of fresh lime juice.