Rainbow Trout Recipe

Rinse and cook rice

Rinse rice under cold water until water runs mostly clear. Drain. In a medium saucepan, combine rinsed rice, water, butter, and salt. Bring to a vigorous simmer over medium-high heat, then reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Make pesto

In a food processor, combine pistachios, dill leaves, watercress, Parmesan, and garlic. Pulse until coarsely chopped. With the processor running, drizzle in olive oil and lemon juice until a loose, spreadable pesto forms. If too thick, add a teaspoon of hot water to loosen. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Transfer to a small bowl and set aside.

Prepare vegetables

Heat a medium skillet over medium heat and add 1 tbsp butter and 1 tsp olive oil. Add sliced leeks and a pinch of salt. Sauté 3–4 minutes until softened. Add diced carrots and continue to cook 4–5 minutes until carrots begin to soften. Add stock and cover for 2–3 minutes to steam and finish cooking the carrots.

Stir in peas, season with 1/2 tsp salt and 1/4 tsp pepper, and cook 1–2 minutes until peas are warmed through and bright green. Remove from heat and stir in chopped fresh dill. Keep warm.

Season and pan-sear trout

Pat trout fillets dry with paper towels. Season both sides with 1 tsp kosher salt (divided) and 1/2 tsp black pepper (divided). Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbsp butter. When butter foams and oil shimmers, place trout fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact.

Cook skin-side down 4–5 minutes without moving until skin is crisp and the fish is cooked about two-thirds of the way up. Flip carefully and cook 1–2 minutes more until the fish registers 125–130°F (52–54°C) for medium; cook a little longer if you prefer well done. Baste with pan butter while finishing. Remove fillets to a plate and rest 2 minutes.

Optional broil finish

If you prefer extra-crisp skin and thicker fillets, after searing skin-side down for 4 minutes, transfer skillet to a preheated 425°F oven or broiler for 2–3 minutes to finish.

Divide Carolina rice between two plates, making a nest in the center. Spoon a portion of the warm vegetable medley alongside the rice.

Place a rested trout fillet on top of each rice nest, skin-side up if you want the crisp skin visible, or skin-side down if preferred.

Dot each fillet with 2 heaping tablespoons of pistachio pesto (or smear a line along the fillet). Scatter baby watercress and dill sprigs around the plate. Sprinkle toasted chopped pistachios over the pesto for texture, and serve with lemon wedges on the side.

Serve immediately while trout and vegetables are warm.