Freshwater Rainbow Trout is an excellent choice for grilling, baking or pan frying. The butterflied-cut whole rainbow trout fillets make for an enticing presentation. Check out the picture…who wouldn’t want to have this for dinner? This dish is easy to prepare and the ingredients are easy to come by, with a delicious combination of fresh tomatoes, mushrooms, onions, garlic and cilantro. Add a side of rice or orzo, and you have the perfect weeknight meal.
Freshwater Rainbow Trout only $8.50/lb., this week from Harbor Seafood.
Baked Trout with Shitake Mushrooms, Tomatoes and Ginger
Ingredients
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
Preparation
Preheat oven to 400°F. Line large rimmed baking sheet with foil or parchment paper; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
HARBOR SEAFOOD
1086 S. TAMIAMI TRAIL
OSPREY, FL 34229
941-966-0000
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