Recipe

Ruby Rainbow Trout Recipe

	Theredryder / All my dishes 2 months, 3 weeks ago We eat this weekly. I have many friends who now serve this recipe to family and guests. My favorite starch with this is Kontiko's Pecan RIce (does not have pecans). Sometimes I add chopped scallions and pecans a few minutes before serving. Don't be ... More Prep:10m Cook:15m Servings:3	Theredryder
	for people who say they do not like fish

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Ingredients

1 lb ruby rainbow trout. Ruby trout is the color of salmon with a lighter texture.

2 tbls. Lemon juice

2 tbls. butter

2 tbls. olive oil

1 tbls. chopped fresh tarragon

paprika

pepper to taste

Sauce or topping, or salsa, whatever

2 tablespoons olive oil

¾ cup chopped shallots or scallions

½ cup chopped pepper (green, red, or both)

½ cup chopped fresh tomatoes

½ cup dry white wine (optional) or broth, stock, etc

1 tablespoon mild soy sauce

dash of tarragon

pepper to taste

2 tablespoons lemon juice

Sauce option, All of the above ingredients except tomatoes and soy.

Add 2 to 3 tablespoons rinsed capers instead of tomatoes.

Directions

Sprinkle filets with lemon juice (wait a few minutes)

Coat filets with olive oil

Season with pepper, tarragon, and paprika (mostly for color)

Heat skillet at medium heat with 2 tablespoons each olive oil and butter.

Saute (fish cooks at 10 minutes per inch thickness) turn half way. Skin may now be removed with a gentle spatula.

Place filets in 120 degree oven while you prepare sauce

In same pan sauté onion and pepper in oil till transparent. Add all ingredients except tomato and stir. Add tomato when liquid is reduced to half. Spoon on filets when tomato is warmed.

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Comments

jo_jo_ba 2 months, 3 weeks ago said:
This looks simply divine, I love fish.

theredryder 3 weeks, 1 day ago said:
You can use any fish. Rainbow (particularly Ruby) is particular mild. This recipe looks complex but it is quick and easy. Try it.

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