Cook Rainbow Trout
Rainbow trout is a highly nutritious and easy-to-prepare fish. Read this article to learn two different recipes for rainbow trout!
Contents
Ingredients
Fennel-Crusted Trout with Lemon-Ginger Vinaigrette
Serves four
- 4 boned trout fillets
- 3 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 tablespoons fennel seeds
- 1/2 cup golden raisins
Trout with Browned Butter and Capers
Serves two
- 1 cleaned, boned, whole trout (head and tail removed)
- 1/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1 tablespoon capers
Steps
Fennel-Crusted Trout with Lemon-Ginger Vinaigrette
- Rinse trout fillets under cold water. Pat dry with a paper towel and set aside.
- Mix fennel, vinegar, shallot, ginger, lemon peel, and salt together in a small mixing bowl. Whisk in olive oil and then add raisins.
- Brush both sides of each fillet with olive oil, using a basting brush. Sprinkle with salt and fennel seeds.
- Brush olive oil onto a frying pan and bring to medium-high heat. Place fillets skin-side down onto the pan and allow to cook for about 5 minutes, flipping the fish over once using a spatula. Surface of fish should be lightly browned and cooked through the center.
- Transfer the fillets to a plate. Whisk the vinaigrette once more, and then spoon it over each fillet.
- Serve immediately, and enjoy!
Rainbow Trout with Browned Butter and Capers
- Mix flour, cornmeal, salt, and pepper together in a small bowl. Spread mixture out evenly on a dinner plate.
- Rinse trout and pat dry. Place fish onto the flour mixture to coat both sides.
- Bring butter to a simmer in a one-quart pan over medium heat. Remove from heat and use a spoon to skim off and discard of the foam, leaving the rest of the butter in the pan.
- Pour one tablespoon of the melted butter into a frying pan over high heat. Place trout skin-side down into the pan and cook for 2-3 minutes until the bottom is browned. Use a spatula to flip fish over, reduce the heat to medium, and allow the other side to cook for 2-4 minutes.
- Add capers to the remaining butter, and heat the one-quart pan over a medium flame. Shake the pan often and cook for 1 to 2 minutes, until the capers open up.
- Transfer trout to a plate, and spoon caper butter over the fish. Garnish with lemon wedges and parsley, if desired.
- Enjoy!
Tips
- For best results, use fresh rainbow trout within 24 hours of catching or buying it. If you don't plan on cooking the trout within two days, then store it in the freezer.
Things You'll Need
- Small mixing bowl
- Frying pan
- Spatula
- Basting brush (method one)
- One-quart pan (method two)
