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Rainbow Trout w / Tomato and Herbs


Rainbow Trout

w/Tomato & Herbs



2-4ea   Rainbow Trout Fillets

10ea     Tomato Medley – halved

6ea       Lemon Slices

2ea       Sprigs of Rosemary and Thyme – chopped

Bunch  Parsley – chopped

Taste    Salt and Pepper

Olive Oil for drizzling

1Tbl     Canola Oil

Flour for dusting

1Tbl     Plugra Butter


Place the flour on a plate and season with Salt and Pepper

Season (lightly) the tomato halves and add the chopped herbs with only a drizzle of olive oil

Give them a good toss and set aside.

Preheat a large skillet or two over medium heat.

Open the trout and face it towards you like a book and place skin side down on a clean work surface.

Season the trout with salt and pepper and place two lemon slices in each fillet and a portion of the seasoned tomatoes on one side of the fillet.

Fold the fillet closing it like a book and gently dip it in the flour, shaking off any excess.

Add the butter and canola oil to the sauté pan and give it a couple swirls to combine the butter and oil.

Carefully add the fillets and cook for about 4 minutes gently turn the fillets over to cook the other side for about 4 minutes or until done.

Garnish with additional lemon and parsley, this is a great dish to serve over rice.

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