“To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining.” -Julia Child
My earliest recollection of enjoying broiled Rainbow Trout was in the late 1970’s at Lamb’s Grill in downtown Salt Lake City. For breakfast I ordered Rainbow Trout topped with bacon & eggs; it was almost a religious experience!
Some people prefer to cook their trout topped with a simple seasoning of olive oil and lemon pepper; others prefer a homemade or commercial seasoning. Over the years I have tried dozens of combinations and I always come back to Chef Paul Prudhomme’s Magic Salmon Seasoning. If you can find it, try it and I guarantee that you’ll like it! (If you can’t find it then resort to EVOO, lemon pepper and Mrs Dash Table Blend.)
1 fillet is one serving. A 6-oz fillet has 256 calories.
(Comments: Wild caught trout is a must over farm raised. I prefer fresh but occasionally have to rely on frozen fillets. Whatever you do, avoid any fish product that was raised or processed in China. )
Preheat oven to “Full Broil”.
Coat a broiler pan with spray olive oil. Place the two fillets on the broiler pan.
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