Rainbow trout is a firm, mild, nutty flavored fish that is easy to cook and eat, especially since there are not a lot of bones once you lift the main skeleton from the fish. This delicious treat was made for me (yes i was served this seduction meal, by my friends when they came to visit). It is always good to know a few recipes that are simple cooked meals with a few ingredients, easy to whip up in moments. Here’s another trout recipe I made last year that I loved! I really need to make this again soon: Trout Tacos
Grilled (or Broiled) Whole Trout with String Beans & Almonds
Trout Ingredients
- 1 whole trout per person, split down the middle, head to tail
- Juice of 1-2 lemons
- fresh cracked pepper and salt, to taste
- 2 lemons sliced into thin rounds
- Fresh parley sprigs
Directions
- Wash trough with lemon juice and pat dry
- Lay trout flat open skin side down
- Add fresh cracked pepper and salt on the inside of fish
- Add 3-4 sliced lemon rounds and a few parsley sprigs per fish
- Close the trout and add salt, pepper and olive oil to the skin
- Grill on BBQ or Broil high for about 15 minutes until fish is flaky white
Sting Beans & Almonds
Ingredients
- 1lb String beans, trimmed top and tail
- 2 Tablespoons of butter
- 1/2 cup of almonds, blanched
- salt and pepper to taste
Directions
- Steam beans until turn bright green yet still have a crunch to them, drain and set aside
- Melt butter in a small skillet, add almonds and slightly brown
- Toss in string beans, and salt and pepper and serve
