Broiled Rainbow Trout

( 5 out of 5 )
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  • -2Servings+
  • 10 mPrep Time
  • 8 mCook Time
  • 18 mReady In
Print Recipe

“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. )

Ingredients

Step by step method

  • 1

    Preheat oven to “Full Broil”.

  • 2

    Coat a broiler pan with spray olive oil. Place the two fillets on the broiler pan.

  • 3

    Coat each fillet with EVOO. Lightly sprinkle each fillet with seasoning.

  • 4

    Place fillets on pan in oven about 8"  below heat source. Broil for 3 minutes then, remove pan, rotate it front-to-back and slide it back into oven. Broil for another 3 to 4 minutes and remove from heat.

  • 5

    Serve immediately while hot. Serve with fresh squeezed lemon juice, or lemon-butter sauce, or Remoulade sauce.

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