Best 2 Pan Fried Rainbow Trout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of pan-fried rainbow trout, a dish that tantalizes taste buds with its crispy skin, flaky flesh, and vibrant flavors. This versatile fish is adorned with a delectable garlic butter sauce, creating an irresistible symphony of textures and tastes. Served alongside a medley of sautéed vegetables, this dish offers a wholesome and satisfying meal. For those seeking a healthier alternative, the air fryer rainbow trout recipe provides a guilt-free indulgence, delivering the same crispy skin and succulent flesh without the added oil. Additionally, the article features a smoked trout dip recipe, transforming this prized fish into a creamy and flavorful spread, perfect for crackers, bread, or vegetable crudités.

Here are our top 2 tried and tested recipes!

PAN FRIED RAINBOW TROUT



Pan Fried Rainbow Trout image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 6

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

Steps:

  • Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR



Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

2 cups rice flour
Salt and freshly ground pepper, to taste
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted
6 tablespoons vegetable or peanut oil
2 lemons
2 sticks unsalted butter
1/2 cup finely chopped pecans
1/4 cup finely chopped fresh flat leaf parsley
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows
2 1/2 pounds Swiss chard
1/2 pound slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1/4 cup Serrano Chile Vinegar, recipe follows
4 serrano chiles, coarsely chopped
2 cups white wine vinegar
Kosher salt

Steps:

  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
  • Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
  • Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
  • While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
  • While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
  • Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
  • Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

Tips:

  • For the freshest flavor, use wild-caught rainbow trout whenever possible.
  • If you're using frozen trout, be sure to thaw it completely before cooking.
  • Season the trout liberally with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, paprika, or lemon pepper.
  • Heat the skillet over medium-high heat before adding the trout. This will help to create a nice sear on the fish.
  • Cook the trout for 3-4 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
  • Serve the trout immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pan-fried rainbow trout is a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. The trout is cooked in a skillet with butter and lemon, which gives it a crispy skin and a flaky interior. This dish is sure to impress your friends and family, and it's also a healthy and affordable option.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #for-1-or-2     #main-dish     #german     #easy     #european     #austrian     #number-of-servings     #3-steps-or-less

Related Topics