Miso-Ginger Glazed Rainbow Trout

by Cindy Yanasha Angulo in , , ,

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! 

image.jpg

 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  
image.jpg

Recipe:  

  1. Rinse the trout with cool water & drizzle 1 tablespoon of the lemon juice over & inside each piece. 
  2. In a small pot, add remaining tablespoon of lemon juice & all other ingredients above. Keep the heat very low, stirring to combine.  
  3. 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.  
  4. 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.  
  5. Enjoy!  
image.jpg

Rainbow Trout With My Lemony-Garlic White Wine Sauce

by Cindy Yanasha Angulo in , ,

I had this with some rainbow fettuccine pasta- delicious and easy! 

image.jpg

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
image.jpg
image.jpg

Recipe:

  1. Heat a frying pan with a tablespoon of butter to high heat. 
  2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
  3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
  4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
  5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
  6. 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.
  7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
image.jpg
image.jpg

*Watch out for the bones! Slice horizontally so you can remove easily, all at once.