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Fresh Ruby Red Rainbow Trout



Jul 10th, 2014


Our current supply of Ruby Red Trout Fillets is FRESH product, from Indiana, USA! Ruby red trout is essentially farm-raised trout fed on either small crustaceans (shrimp and crawfish) or naturally colored fishmeal. As a result, the trout’s flesh turns a salmon-like reddish pink and acquires a subtly different flavor. This fish is delicate and has a high fish oil content. It is flaky and flavorful and comparable to Rainbow Trout or Steelhead Trout. The Ruby Red Trout has scales that are SHINY BRIGHT orange/red in color. The red is not the typical red you see on salmon. Ruby Red Trout cooking methods include grill, blacken, bake, saute, deep fry, pan fry, poach or smoke.

Try one of these recipes below:

Pan Fried Rainbow Trout with Glazed Almonds

(Prep Time 15 Minutes, Cook Time 15 Minutes) – MAKES 4 SERVINGS

4 each trout fillet 2 oz. Milk
6 Tb. Honey 2 Tb. Coriander
4 Tb. Brown sugar 1 c. Flour
3 each Garlic cloves, minced 2 Tb. Fresh basil, shredded
3 Tb. Soy sauce 2 tsp. Cider vinegar
1 ½ c. Almonds, raw & sliced or minced
4 Tb. Butter Salt & pepper

Combine flour, coriander, salt& pepper in a shallow dish. Dip fillets in milk and dredge in flour mixture. Melt 3 tb. of butter on medium-high heat and cook fillets for 2-3 minutes on each side until done and set aside. Sauté the garlic and the sliced almonds in remaining butter on low heat until it turns golden brown, then add the brown sugar, honey and soy sauce, pinch of salt and pepper, fresh basil leaves and the teaspoon of white wine or red wine vinegar. Whisk ingredients well and remove from heat. Plate trout fillets and top with sauce to serve.



Light Lemony Trout

(Prep Time 7 Minutes, Cook Time 7 Minutes) – MAKES 6 SERVINGS

1 Tbs 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 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.




Bajan OLD BAY Trout

(Prep Time 15 Minutes, Cook Time 15 Minutes MAKES 4 SERVINGS)

1 Tbs OLD BAY® Seasoning
4 rainbow trout fillets (6 ounces each)
1 cup flour
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
1/2 cup dark rum
2 medium bananas, cut into 1/2-inch slices
3/4 cup almond slivers

Sprinkle OLD BAY evenly and lovingly over trout fillets. Lightly coat fillets in flour. In a large skillet, melt 1/4 cup butter on medium heat. Add trout and garlic. Cook 6 minutes, turning once, until fish flakes easily with a fork. Place trout on warmed dinner plates. Add 2 tablespoons butter, rum, bananas and almonds to skillet. Cook 1 minute, stirring constantly. Top the fillets with the banana mixture. Serve immediately

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