Pan Roasted Rainbow Trout Recipe
Riverence sustainably-raised Idaho trout, roasted red peppers, artichoke, regenerative quinoa, lemon oregano vinaigrette
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Ingredients
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Fish
Vegetables
Grain
Vinaigrette
Method
Prepare Quinoa
- 1
Prepare Vinaigrette
- 2
Mix Vinaigrette
In a small bowl, whisk together lemon juice, oregano, minced garlic, salt, and black pepper. Slowly drizzle in olive oil while whisking to emulsify.
Cook Trout
- 3
Pan-Roast Trout
Heat olive oil in a large skillet over medium-high heat. Season the trout fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Plate the Dish
- 4
Assemble
On each plate, serve a scoop of quinoa, topped with roasted red peppers and artichoke hearts. Place the pan-roasted trout on top and drizzle with lemon oregano vinaigrette.
