Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

  • Level: Intermediate
  • Total: 1 hr 13 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 38 min
  • Yield: 4 servings
Save Recipe

Ingredients

4 rainbow trout, heads removed and cleaned

Salt and black pepper

2 cups all-purpose flour

2 tablespoons olive oil

1 tablespoon olive oil

1 teaspoon butter

Jasmine Rice, recipe follows

Citrus Vinaigrette, recipe follows

Jasmine Rice:

3 cups Jasmine rice, rinsed

3 1/2 cups cold water

3/4 cup finely diced onion

1 bay leaf

Salt

White Pepper

Citrus Vinaigrette:

1/4 cup Champagne vinegar

3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired

1 tablespoon finely chopped shallots

1 tablespoon Dijon mustard

2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)

Salt

White pepper

Steamed fresh seasonal vegetables, accompaniment

Directions

  1. Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.

Jasmine Rice:

  1. Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.

Citrus Vinaigrette:

  1. Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Grilled Butterflied Rainbow Trout

Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce

Broiled Rainbow Trout with Pine Nuts, Butter Stuffing and Sage Butter

Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce

Fire Broiled Trout

Trout a la Meuniere

Blazingly Simple but True Trout

Cedar Plank Trout with Avocado-Tomato Salsa