Wooster Citrus-Charred Trout with Herb Polenta and Pickled Fennel

Wooster Citrus-Charred Trout with Herb Polenta and Pickled Fennel

A bright, approachable weeknight main that showcases Coo Moo Jams Wooster Sauce as a tangy-sweet finishing glaze. Pan-charred trout fillets sit on creamy herb polenta and are topped with quick pickled fennel for crunch and acidity. The Wooster Sauce glaze adds depth and a glossy finish that makes this dish both elegant and homey.

Ingredients

• 4 skin-on rainbow trout fillets, about 5-6 oz each, pin bones removed and patted dry
• Salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• 3 tablespoons unsalted butter
• 1/4 cup Wooster Sauce (product link)
• 1/4 cup low-sodium chicken or vegetable stock
• 1 small fennel bulb, thinly sliced (reserve a few fronds for garnish)
• 1/3 cup apple cider vinegar
• 2 tablespoons sugar
• 3/4 teaspoon kosher salt, divided
• 1 cup coarse polenta (cornmeal for polenta)
• 4 cups water or low-sodium stock
• 1/2 cup whole milk or half-and-half
• 2 tablespoons grated Parmesan, plus extra for serving (optional)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Freshly ground black pepper to taste

Instructions

1. Quick-pickle the fennel: In a small bowl or jar combine apple cider vinegar, sugar, and 1/4 teaspoon kosher salt. Stir until sugar dissolves. Add the thinly sliced fennel and toss to coat. Let sit at room temperature while you prepare the rest, at least 15 minutes. The fennel will stay crisp and tangy.
2. Make the polenta: In a medium saucepan bring 4 cups water or stock and 1/2 teaspoon kosher salt to a simmer. Slowly whisk in the polenta, then reduce heat to low and cook, whisking frequently, until thick and creamy, about 20 minutes for coarse polenta (or follow package timing). Stir in milk, 2 tablespoons butter, Parmesan (if using), parsley, chives, and lemon zest. Taste and adjust salt and pepper. Keep warm on the lowest heat, stirring occasionally.
3. Prepare the Wooster glaze: In a small saucepan over medium-low heat combine Wooster Sauce, chicken or vegetable stock, lemon juice, and remaining 1 tablespoon butter. Heat gently until just simmering, stirring until the butter melts and the glaze is glossy, about 2-3 minutes. Taste and add a pinch of black pepper. Keep warm but do not boil.
4. Char the trout: Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Season trout fillets with salt and pepper. When the pan is very hot, place fillets skin-side down and press gently for 10 seconds to ensure full contact. Cook undisturbed until the skin is crisp and golden, 3-4 minutes depending on thickness. Flip and cook flesh-side for 45 seconds to 1 minute until just opaque. Remove to a plate and tent loosely with foil.
5. Finish with the glaze: Return the pan to medium heat and add the remaining 1 tablespoon olive oil. Pour in the Wooster glaze and warm for 30 seconds. Spoon the glaze over the trout fillets in the pan for a quick coat, about 15-20 seconds per fillet, allowing it to thicken slightly and cling to the fish. Remove fillets and brush with an extra thin layer of glaze for shine.
6. Plate: Spoon a generous portion of herb polenta into the center of each plate. Place a glazed trout fillet on top, skin-side up, to keep it crisp. Top with a small handful of quick-pickled fennel and a few chopped fennel fronds. Finish with a light drizzle of any remaining glaze around the plate and a light grating of lemon zest and Parmesan if desired.
7. Serve immediately with a simple green salad or roasted asparagus for a complete meal.

Notes

• Wooster Sauce creative use: The sauce is used both as a simmered glaze and a finishing brush to create a shiny, slightly sweet-savory coating that balances the lemon and fennel brightness. For more depth, stir 1 teaspoon Dijon mustard into the glaze before warming.
• Make-ahead: Polenta can be kept warm for up to 30 minutes. The quick-pickled fennel holds in the fridge for up to 4 days.
• Swap protein: This recipe also works with steelhead, arctic char, or firm white fish following the same searing and glazing steps.