Jul 14 2026
Restaurants›Rainbow Lodge›Rainbow Trout Filet Recipe

Rainbow Trout Filet Recipe

Inspired by Rainbow Lodge
Time45m
Serves2

topped with jumbo lump crab and pecan brown butter, crispy sweet potato curls, sautéed spinach

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Ingredients

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Fish

Topping

Crispy Sweet Potato Curls

Sautéed Spinach

Method

Preparation

  1. 1

    Prepare the Sweet Potatoes

    Peel and spiralize the sweet potatoes into curls. Toss with cornstarch and set aside.

  2. 2

    Prepare the Spinach

    Rinse the fresh spinach and chop the garlic.

Cooking

  1. 3

    Cook the Rainbow Trout

    Season rainbow trout filets with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the filets for about 4-5 minutes on each side, or until cooked through. Remove from skillet and keep warm.

  2. 4

    Make Pecan Brown Butter

    In the same skillet, melt butter over medium heat. Add chopped pecans and cook until the butter is browned and the pecans are toasted. Remove from heat and stir in the crab meat gently to warm it through.

  3. 5

    Fry Sweet Potato Curls

    In a separate pot, heat vegetable oil to 350°F (175°C). Fry the sweet potato curls in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

  4. 6

    Sauté Spinach

    In another skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add spinach, salt, and black pepper, cooking until wilted, about 2-3 minutes.

Assembly

  1. 7

    Plate the Dish

    On each plate, place the rainbow trout filets, top with the crab and pecan brown butter mixture, add a serving of sautéed spinach, and garnish with crispy sweet potato curls.

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