Pan Seared Trout Recipe || Rainbow Trout Recipe
Homemade Curry Powder Recipe:
Oven-Baked Rainbow trout fish with delicious asparagus and citrus rice
The vision of any meal I prepare would come when I sit outside in my garden.. I was humming away on one of my favourite songs, The Rainbow Connection and the lyrics inspired me to make something delicious, something beautiful and something bright with colours of rainbow trout fish that is baked to perfection, paired with fragrant rich Citrus rice of yellow, green and orange. The Asparagus makes a surprise appearance simply because I love it in so many dishes. The Basmati rice showed off in this dish and soaked all the spices and aromatics it had to offer. Every mouthful a song, a dance of textures and bursts of citrusy goodness. Enjoy.
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Smoked Rainbow Trout Wrap With Red Pepper Cream Cheese
Smoking Clear Springs Rainbow Trout on a charcoal grill or a gas grill is really easy to do and adds aroma and flavor to many recipes. Try it in these savory wraps for lunch, a light dinner or cut into 1-inch pieces for a shareable and delicious appetizer.
Clean and Cook A Rainbow Trout With Chef Mike From Wüsthof
Learn simple, time saving fishing techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
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Rainbow Trout Skewers with Honey-Lime Sriracha Sauce & Asian Slaw
Share this appetizer-style dish with friends or enjoy it as an entree, either way it's healthy and flavorful!
Ingredients:
Honey-Lime Sriracha Sauce:
1/2 lime zest and juice
2 tablespoons honey
3 tablespoons Sriracha Sauce
Chili flakes (optional)
Asian Slaw:
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thin juliennes to make curls
1 small watermelon radish, sliced wafer thin and cut into halves
Chill in ice water and set aside.
Dressing for Slaw:
4 teaspoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon honey
Salt & pepper to taste
1 tablespoon sesame seeds (optional)
Micro greens for garnish (optional)
Sesame seeds for garnish
The Rainbow Trout:
4-6 ounce Clear Springs Rainbow Trout fillets
6” Skewers
Salt
Pepper
Directions:
Mix lime juice and zest, honey, sriracha, and chili flakes together and set aside.
Fill a large bowl halfway with ice water. Add to it the red and yellow bell peppers, carrot, zucchini, onions, and radish; set aside.
Vegetables will crisp and begin to curl in ice water.
Mix together the rice wine vinegar, sesame oil, honey, salt and pepper, then set aside. Reserve micro greens.
Heat a grill or grill pan to medium high heat.
Lay each fillet skin side down on cutting board. Using a sharp knife, make a small horizontal slice at the tail end. Do not cut through the skin. Holding on to the tip of the skin, place knife at the slice and begin to separate meat and skin, running the blade evenly down the length of the trout. Discard the skin.
Slice each fillet into two halves, lengthwise. Thread each trout piece onto skewers and season with salt pepper. Brush with the Honey-Lime Sriracha sauce.
Cook for 2-3 minutes per side, brushing with more sauce while cooking, turn once and continue adding sauce until fully cooked.
Drain the julienned vegetables. Toss with the dressing and mound about 2 cups in the bottom of a wide bowl. Place the skewers on the side of the slaw and garnish with micro greens and sesame seeds.
How to Grill a Whole Fish | Grilling Fridays | Serious Eats
Grilling may be one of our favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. Here's how to get it done.
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