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Herb-Encrusted Rainbow Trout

Herb-Encrusted Rainbow Trout

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Mike Shannon's Steaks and Seafood>

Yield:> 4 servings

1 tablespoon dried basil>

1 1/2 teaspoons dried oregano>


Ground black pepper>

4 skin-on rainbow trout fillets (6 to 8 ounces each)>

3 tablespoons butter>

1 tablespoon minced red bell pepper>

1/3 cup fresh rosemary leaves, chopped>

2 1/2 tablespoons chopped fresh basil>

2 cloves garlic, diced>

1 tablespoon diced shallots>

1/2 cup white wine>

1 cup fish stock (see note)>

Olive oil>

Fried Leeks (see recipe)>

Mix dried basil and oregano together; add salt and pepper to taste. Divide herb

mixture among fillets and rub onto fish; set aside.

To make an herbed broth, melt butter in a medium skillet over medium-high heat;

add bell pepper, rosemary, fresh basil, garlic and shallots; saute 2 to 3

minutes. Add wine; cook 1 minute more. Add stock; bring to a boil and cook 5 to

8 minutes, until reduced by about half.

When herbed broth is almost done, coat a heavy skillet with olive oil; place

over medium-high heat. Saute trout until golden brown, 2 to 3 minutes

skin-side-up, then turn and cook 2 to 3 minutes more.

For each serving, ladle 3 to 4 tablespoons herbed broth onto plate; place fish

over broth. Stack Fried Leeks on top; serve immediately.

Per serving (including leeks):> 356 calories; 16.5g fat (42 percent

calories from fat); 5g saturated fat; 98mg cholesterol; 33g protein; 17g

carbohydrate; 1g sugar; 2g fiber; 112mg sodium; 162mg calcium; 748mg potassium.

Note:> To prepare fish stock, coarsely chop 1 small onion, 1 carrot

and 1 rib celery; add about 2 cups shells from shrimp, lobster or other

seafood, or about 1/3 pound flesh or trimmings from fish. Cover with water,

bring to a boil and simmer about 1 hour; strain off liquid.

Satisfy your cravings

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