“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.
Coat each fillet with EVOO. Lightly sprinkle each fillet with seasoning.
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.
Serve immediately while hot. Serve with fresh squeezed lemon juice, or lemon-butter sauce, or Remoulade sauce.
PLEASE NOTE - The "Sign Up To Be Notified Of New Site Additions" has been disabled due to interference from hackers and spammers. This feature will likely not be replaced ... sorry for the inconvenience. ALSO - The website is now 99% complete and should be pretty much bug free ... if you notice any glitches or have suggestions, please let me know via the Contact page. CURRENTLY the individual recipes are being reviewed and, when necessary, modified.
