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Rainbow Trout



May 15th, 2014

Rainbow Trout

The Rainbow Trout is farm raised and flown in from the US to our stores fresh. It is mild with a delicate, nut-like flavor. It has pinkish, lavender skin and the flesh is white, pink or orange and pales when it is cooked. Strong sauces are not recommended, keep it simple with butter, lemon & parsley. It is comparable to Salmon and Arctic Char.


Light Lemony Trout


1Tbs butter
1 small onion, chopped
1 small zucchini, cut into 1/2-inch cubes
1/3 cup red bell pepper, chopped
2 cups water
3 1/2 tsp OLD BAY® with Lemon & Herb Seasoning
2 cups instant rice
1 1/2 lbs rainbow trout fillets


In a large skillet, melt butter on medium heat. Add onion, zucchini and bell pepper. Cook and stir 5 minutes or until tender.
Stir in water and 2 teaspoons OLD BAY. Bring to boil. Stir in rice, then cover and remove from heat. Let stand 5 minutes.
Place fish, skin-side down, on lightly greased broiler pan. Sprinkle with remaining OLD BAY. Broil 3 to 5 minutes or until fish flakes easily with a fork.
Serve with rice

Serves 6

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