Edgecliff Room's Sauteed Rainbow Trout - Cincinnati News, FOX19-WXIX TV

Edgecliff Room's Sauteed Rainbow Trout

Sauteed Rainbow Trout

  

            6-8oz rainbow trout

             Salt & Pepper TO TASTE

             1 teaspoon chopped rosemary

             2 tablespoons chopped hazelnuts

             1 tablespoon honey

             3oz unsalted butter

             4oz cooked green beans

              1 1/2 tablespoon lemon juice

              Roasted new potatoes

  

  • 1. Sear trout, flesh side down, until nice and brown. (make sure that your skillet is very hot or the fish will stick to the pan!)*
  • 2. Flip the fish over and cook in the oven for approximately5-7 minutes.
  • 3. Remove trout from pan and place on your serving dish.
  • 4. In the skillet , with the heat off, add your lemon juice, honey, and your butter.
  • 5. Do not add heat. Simply swirl the ingredients around in the pan and residual heat will do the rest.
  • 6. Once butter has melted, add your rosemary and hazelnuts.
  • 7. Place the green beans on top of your fish, and the sauce on top of it all.
  • 8. Garnish with roasted new potatoes and serve.

* best if you let the skillet reach smoke point before you add the fish.

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