My miso-ginger glazed rainbow trout recipe is so easy & fast to prepare for dinner. What I love the most is the burst of flavor you get in every bite! No bland fish in this house!
Time: 30 mins
Ingredients:
- 2 rainbow trout, cleaned (got mine from BJs for $10!
- 4 tablespoons miso paste
- 3 tablespoons lemon juice
- 1 piece fresh ginger, peeled & chopped into bite-sized pieces (~1/2 cup)
- 1/2 cup water
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
Recipe:
- Rinse the trout with cool water & drizzle 1 tablespoon of the lemon juice over & inside each piece.
- In a small pot, add remaining tablespoon of lemon juice & all other ingredients above. Keep the heat very low, stirring to combine.
- Get a frying pan ready on high heat. Drizzle olive oil inside & pan-sear each trout for about 3-4 mins on each side or until cooked.
- Plate the trout with a side of your choice, scoop some of the miso glaze inside & drizzle the remaining glaze over the top of each trout.
- Enjoy!
Dinner made easy! This trout is cooked in a pouch made of foil paper so the juices & flavor stay put!
Time: 25 mins
Ingredients:
- 2 rainbow trout , cleaned with the head cut off
- 1/2 large ripe tomato
- 4-5 cloves of garlic
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 sheets of aluminum foil (enough to cover & wrap the fish in
- Juice of 1/2 a lemon
Recipe:
- Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper.
- Rinse the trout with cold water then squeeze the lemon juice all over & inside.
- Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout.
- Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in.
- Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins.
- Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins.
- Served with my basmati tamarind rice - search the blog for this recipe!
I had this with some rainbow fettuccine pasta- delicious and easy!
Time: 40 mins
Ingredients:
- 2 fillets of rainbow trout- skin on, cleaned.
- 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
- 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout.
For the sauce:
- 1 cup white wine (I used a Bordeaux)
- 3 cloves garlic
- 2 tablespoons butter or margarine
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon black pepper & 1 teaspoon sea salt
Serving suggestion:
- 1 cup fettuccine pasta, cooked al dente
Recipe:
- Heat a frying pan with a tablespoon of butter to high heat.
- Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
- Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
- Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
- In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
- Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
- Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
*Watch out for the bones! Slice horizontally so you can remove easily, all at once.
