Pan Fried Rainbow Trout
Need a gluten free, primal, fodmap friendly, and pescatarian main course? Pan Fried Rainbow Trout could be a tremendous recipe to try. This recipe serves 4 and costs $4.88 per serving. One portion of this dish contains about 37g of protein, 24g of fat, and a total of 386 calories. This recipe from Foodista has 1 fans. If you have through the center two, rainbow trout, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is amazing. If you like this recipe, you might also like recipes such as Pan Fried Rainbow Trout, Pan Seared Lemon Pepper Rainbow Trout, and Pan-Fried Trout.
Ingredients
pepper
4 servings
butter
2 tablespoons
butterflied
4 servings
cherry tomatoes
0.5 pint
tarragon
2 tablespoons
olive oil
2 tablespoons
rainbow trout
4
salt
4 servings
inch through the center two
1 inch
Cooking in Steps
-
1Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin-side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly.As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat.
salt and pepper
olive oil
tarragon
tomato
butter
trout
water
fish
spatula
frying pan -
2Serve immediately with fiddlehead ferns.This recipe yields 4 servings.
fiddleheads
