Ruby Rainbow Trout
From theredryder 15 years ago
- 15 minutes to make
- Serves 3
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. Read more Don't be intimidated by the long list. This one is quick and easy See less
Ingredients
- 1 lb ruby rainbow trout. Ruby trout is the color of salmon with a lighter texture. shopping list
- 2 tbls. lemon juice shopping list
- 2 tbls. butter shopping list
- 2 tbls. olive oil shopping list
- 1 tbls. chopped fresh tarragon shopping list
- paprika shopping list
- pepper to taste shopping list
- Sauce or topping, or salsa, whatever shopping list
- 2 tablespoons olive oil shopping list
- ¾ cup chopped shallots or scallions shopping list
- ½ cup chopped pepper (green, red, or both) shopping list
- ½ cup chopped fresh tomatoes shopping list
- ½ cup dry white wine (optional) or broth, stock, etc shopping list
- 1 tablespoon mild soy sauce shopping list
- dash of tarragon shopping list
- pepper to taste shopping list
- 2 tablespoons lemon juice shopping list
- Sauce option, All of the above ingredients except tomatoes and soy. shopping list
- Add 2 to 3 tablespoons rinsed capers instead of tomatoes. shopping list
How to make it
- 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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