Rainbow trout is a fish that is high in nutrients and easy to process. Read this article to learn about two different recipes for making rainbow trout!
Ingredients
Caraway Skinned Trout with Lemon-Ginger Vinaigrette Sauce
Served for four servings
- 4 boneless rainbow trout slices
- 3 tbsp white wine vinegar
- 1 tbsp chopped red onion
- 1 tbsp grated fresh ginger
- 1 tsp grated lemon zest
- 1/2 tsp salt
- 1/2 cup olive oil
- 2 tbsp sweet cumin
- 1/2 cup golden raisins
Dry Fried Trout with Butter and Capers
Served for two servings
- 1 whole rainbow trout, cleaned and boneless (head and tail removed)
- 1/4 cup all-purpose flour
- 1/4 cup yellow cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup butter
- 1 tbsp capers
Step
Method 1 of 2: Sweet Cumin Skinned Trout with Lemon-Ginger Vinaigrette Sauce
Step 1. Wash the rainbow trout slices under running cold water
Pat dry with a paper towel and set aside.
Step 2. Combine the cumin, vinegar, onion, ginger, lemon zest, and salt in a small bowl
Add olive oil and add raisins.
Step 3. Use a brush to brush both sides of the fish fillet with olive oil
Sprinkle with salt and cumin.
Step 4. Spread olive oil on a skillet and heat over medium-high heat
Place one side of the fish on the pan and let it cook for about 5 minutes, then flip the fish over using a spatula. The surface of the fish skin will be light brown and cooked to the center.
Step 5. Transfer the fish fillets to a plate
Stir in the vinaigrette sauce one more time, then spoon it over each slice of fish.
Serve immediately, and enjoy
Method 2 of 2: Dry Fried Trout with Butter and Capers
Step 1. Combine flour, cornstarch, salt, and pepper in a small bowl
Spread the mixture evenly over the plate.
Step 2. Wash rainbow trout and pat dry
Place the fish on top of the flour mixture to coat both sides.
Step 3. Heat the butter in a small saucepan over medium heat
Remove from the stove and use a spoon to remove the foam, leaving the remaining butter in the pan.
Step 4. Pour one tablespoon of melted butter in a skillet over high heat
Place one side of the fish on the pan and cook for 2-3 minutes until the bottom is browned. Use a spatula to flip the fish over, reduce the heat to medium, and let the other side of the fish cook for 2-4 minutes.
Step 5. Add capers to the remaining butter, and heat a saucepan over medium heat
Shake the pan frequently and cook for 1 to 2 minutes, until the capers open.
Step 6. Transfer the rainbow trout to a plate, and spoon the butter and capers over the fish
Garnish with lemon wedges and parsley, if desired.
