Sunday, March 11, 2012
Herb-Broiled Ruby Red Trout
I have never cooked Ruby Red Trout before and it was really great. Ruby Red Trout in a farm-rasied trout that is somewhat similar to Salmon - so it can easily be swapped in this recipe. I still want to make Rainbow Trout - another day I guess. This was adapted from recipe I found in a 10 year old Cooking Light publication called What's for Dinner. I loved the way it turned out and will make it again - maybe with Salmon.
1/4 cup Dry white wine
1 tbsp Lemon juice
1 tbsp Olive oil
1 1/2 lbs Ruby red trout fillets (cut into three or four pieces)
1/4 tsp Kosher salt (or more to taste)
1/4 tsp Black pepper (or more to taste)
1/2 tsp Dried tarragon
1/2 tsp Dried basil
1/2 tsp Dried dill weed
1. Turn on broiler.
2. Coat cooking spray on a lipped baking sheet.
3. Combine wine, lemon juice and oil in a container. In a separate bowl, combine salt, pepper, tarragon, basil and dill weed.
4. Place the fish, skin side down, on the baking sheet and brush the wine mixture on top of the fish. Then sprinkle salt mixture on top of the fish.
5. Broil (on high) for 7 minutes. Fish will easily flake when tested with a fork.
Enjoy with vegetables and rice.