Rainbow Trout & Shrimp Recipe
Pan-grilled trout, seared shrimp, lemon butter, truffle potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Begin by boiling or steaming the potatoes until tender. Once cooked, toss them in a pan with a tablespoon of butter, salt, and black pepper. Sauté for a few minutes until golden brown.
- 2
Cook the Shrimp
In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add minced garlic and sauté for about 30 seconds. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink. Remove from heat and drizzle with lemon juice.
- 3
Grill the Trout
Season the trout fillets with salt, pepper, and lemon zest. In the same skillet used for the shrimp, melt another tablespoon of butter, then add the trout skin-side down. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes until the fish is cooked through.
- 4
