Ruby Red Trout Fillet Recipe

Ruby trout happens to be a rainbow trout that has been fed a diet of shrimp or other feed that turns the fish s flesh red.

Ruby red trout fillet recipe.

Pre heat grill or grill pan to medium high heat. Very good 4 3 5 8 ratings trout parmesan. Salt and pepper the meat side of the fish spray with nonstick cooking spray if desired. Sprinkle with sea salt red pepper flakes and 1 4teaspoon pepper.

Very easy and tasty recipe i invented one day with ingredients on hand for fresh rainbow trout farmed or wild that my family loves. This trout recipe takes only 30 minutes from start to finish. Quick easy and healthy. Bake fish until just cooked.

Spread olive oil over the trout and the asparagus. Cut a sheet of foil large enough to wrap the trout completely. Stupendously easy clean up as well. Place the trout fillet skin side down and asparagus on a parchment paper lined sheet pan.

Make sure you pick trout that are really really fresh. Preheat oven to 375 f. It takes very little time and is much lighter than ocean fish. Member recipes for ruby red trout.

The skin should separate from the. I use whole fish you can buy already gutted from the supermarket with heads and tails still on. Place skin side down on grill and cook for 4 5 minutes. The cooking times are short since trout fillets are usually pretty thin.

Cover the baking sheet with the aluminum foil and place the trout fillet in the center. So just cook it in a large skillet on stove top with olive oil and butter garlic butter lemon juice white wine fresh parsley. Turn over and continue to grill. Add minced fresh garlic on top.

Fold up all 4 sides of the foil. Place skin side down on a hot grill. It s a member of the salmon family but unlike salmon all trout sold in the u s. Brush ruby red trout with olive oil and season with salt and pepper.

Cook for another minute or until almost cooked through then add garlic parsley and lemon juice and continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork. I do all of our fresh fish fillets this way. Sprinkle the fish and the vegetables with salt and black pepper. This way the actual flavor of the fish is what we get to appreciate.