Ruby Red Trout en Papalliote with Epazote Onion Jalapeño and Lime If you can’t find fresh epazote in your local grocery stores, you can use a combination of fresh cilantro, oregano and savory. Epazote can also be used dried – just substitute 1 teaspoon of crumbled dried epazote for 3-4 fresh leaves. Keep in mind fresh is stronger… and better! Ingredients 4 (5- or 6-oz.) Ruby Red Trout Fillets 8 to 12 Epazote leaves and stems Juice of 1 lime 4 tablespoons Olive oil, divided ½ medium
Dukkah Crusted Trout with Fattoush Lemon-Chive Yogurt & Vegetable Kabobs Serves 2-4 For the Dukkah: ½ cup hazelnuts, macadamias, or pistachios, or mix of all three ¼ cup sesame seeds 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1 ½ teaspoons black peppercorns ½ teaspoon kosher salt Directions: Preheat oven to 350°F. Place nuts on a small baking tray. Bake for 6 to 7 minutes or until golden brown. Remove from oven. Wrap nuts in a clean kitchen towel and rub vigorously to remove skins. Transfer to a plate
Crispy SkinTrout and Campfire Spuds Serves 2 Ingredients: ½ lb. salt pork 8-10 medium red potatoes, washed and sliced ¼-inch thick 2 medium yellow onions, peeled and sliced ¼-inch thick 1 ½ teaspoons Garlic salt 1 teaspoon fresh ground black pepper 1 teaspoon celery salt Water 2 6-ounce Rainbow Trout Fillets, thawed and patted dry 2 tablespoons extra virgin olive oil ¼ teaspoons kosher salt 1/8 teaspoons black pepper Directions: In a 10- or 12-inch cast iron skillet, layer thin slices of salt pork to loosely cover the bottom. Layer potatoes, then onions, sprinkle with some
Muhammara Trout with Sautéed Acorn Squash and Wilted Rocket Ingredients: 3 red bell peppers 3 tablespoons pomegranate molasses 3 tablespoons bread crumbs ½ teaspoon ground cumin ½ teaspoons sea salt, plus more to taste 2 teaspoons Aleppo chili flakes 1 clove garlic ½ cup walnuts 1 lemon, juiced and divided 2 (5-6 oz.) Trout Fillets, thawed and patted dry 1 tablespoon olive oil 1 acorn squash, cut in half and sliced into ½-inch thick ribs Fresh ground black pepper, to taste 3 cups arugula or spinach ¼ cup pomegranate seeds Directions: Heat oven to 450° Fahrenheit and place
Cedar Smoked Rainbow Trout with Pineapple Apple and Zucchini Cabbage Salad Takes 60 minutes, Serves 2. Ingredients for the Cedar Smoked Trout: 2 Wildwood Cedar Wraps 2 (5- or 6-oz.) Rainbow Trout fillets Fresh thyme sprigs 1 shallot, minced Fresh lemon slices and juice for squeezing Salt and pepper to taste Instructions: Pat rainbow trout fillets dry and cut in half on the diagonal. Layer a slice of lemon in the middle of each soaked cedar wrap. Top each with two springs of fresh thyme. Season trout fillets with salt and pepper and
Grilled Ruby Red Rainbow Trout with Italian Agrodolce and Grilled Asparagus “Agrodolce” means “sour and sweet” in Italian. This chunky condiment is so satisfyingly delicious it will become a favorite. It’s the perfect complement for buttery Ruby Red Trout and uses staple ingredients that you already have on hand. Ingredients for the Agrodolce: ¼ cup golden raisins, coarsely chopped ¼ cup white wine vinegar ⅓ cup extra virgin olive oil ¼ cup skin-on almonds, coarsely chopped and toasted 1 small red onion very thinly sliced, rinsed and
Mexican Ruby Red Trout with Black Beans Tomatoes and Lime Perfect for either lunch or dinner, this trout and black bean dish is packed with tons of protein to keep you satisfied. Lime and avocado add tons of flavor but keep this meal completely clean and lean. Ingredients: 2 tablespoons olive oil 2 (5-6 ounce) Ruby Red Trout fillets 1 cup chicken stock ¾ tablespoon corn starch ½ tablespoon smoked paprika Sea salt and cracked black pepper ½ teaspoon chili flakes or more if you prefer more heat 1 cup
Cornmeal and Thyme Crusted Trout with Tomato Relish Tomato Relish Ingredients: 1 cup tomatoes, diced ½ cup yellow onions, diced ½ Fresno chili pepper, seeds removed and finely diced ½ teaspoon celery seeds ½ teaspoon salt ½ teaspoon pepper 1 teaspoon sugar 2 tablespoons red wine vinegar Instructions: Mix together all ingredients and let stand for 20-30 minutes for flavors to meld. Keeps in refrigerator up to two weeks. Cornmeal and Thyme Crusted Trout Ingredients: 4 (5-6 ounce ) Trout Filets, thawed and patted dry Oil for frying 1 cup all purpose flour 2 teaspoons Old
Chermoula Ruby Red Trout with Warm Heirloom Tomatoes and Lentil Salad Takes 45 minutes, Serves 2. For the Chermoula: ¾ teaspoon coriander seeds ¾ teaspoon cumin seeds 2 garlic cloves ¼ teaspoon lemon zest, finely grated ¼ cup fresh lemon juice 1 teaspoon smoked paprika ¾ teaspoon kosher salt ¼ teaspoon crushed red pepper flakes 1 cup (packed) cilantro leaves with tender stems 1 cup (packed) parsley leaves ½ cup (packed) mint leaves, reserving 1 tablespoon mint for garnish ¾ cup extra virgin live oil Instructions: Toast coriander and cumin seeds in a small dry skillet,
Rainbow Trout Yakisoba Ingredients: 1 small onion, peeled and sliced 1 carrot, peeled and julienned 1 cup packed fresh spinach, rough chop (optional) 2 scallions, sliced 4 oz. (1-1 ¼) cups cabbage leaves, roughly chopped 2 Trout fillets Salt and pepper 4 oz. medium size cooked shrimp 14 oz. vacuum packed yakisoba noodles or 6 oz. dry ramen noodles 1 tablespoon vegetable oil 1 tablespoon sesame oil 1 ½ cups bean sprouts, trimmed Ingredients for Yakisoba Sauce (1/2 cup prepared): 2½ tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoon ketchup 1 tablespoon oyster sauce 2 tablespoons super fine
