Recipe: Whole Roasted Rainbow Trout Procured from an Online Resource found here.
Review: I used the last three trout I had stashed away in the freezer for this recipe. I did make adjustments to account for the 3rd trout as the recipe indicated only 2. The prep was minimal and the ingredients I had mostly on hand, I’ll admit upfront that I didn’t use fresh parsley inside the trout as indicated and I wish I had but I just couldn’t justify going to the store for only fresh parsley. I was intrigued by the Tomato Orange relish which turned out to be pretty good but not fantastic. What made the dish for me was the amount of lemon in the trout cavities. I placed 4 thin slices after coating the inside of each trout with a 4:1 mix of fresh ground pepper/kosher salt. I wanted to keep the sodium low. I also used thyme and parsley inside the cavities. I coated with unsalted butter and in the oven they went for approx. 20minutes.
The relish was fun to make, not very often do I get to bring out the Vodka for dinner and I’ll be honest since I had orange juice and vodka infront of me a screwdriver was consumed…ok maybe two. The relish was truly better in a room temperature state as the recipe indicates so trust that portion of it. The orange juice/zest was pretty powerful and I typically don’t care for sweet flavors when it comes to trout but this wasn’t too bad. Next time I might cut down the orange flavor by about half. The capers/shallots did their part and the leftover relish will likely find it’s way to other dinners in the near future.
The rest of dinner was a simple brussel sprouts/onion/minced garlic/ground pepper combo fried in extra virgin olive oil on a medium/high heat until just tender. I like my veggies al dente for the most part. Salad on the side and dinner was finished. Pretty easy meal and for the most part pretty healthy. I’m looking forward to catch and keep season now that the last of the SE Minnesota trout from the freezer has been consumed. Let me know if you try this one out and your thoughts. Maybe you have a favorite recipe? If so send it my way, email@example.com. I’d appreciate trying something new.
- 2 whole trout (about 12 ounces each), cleaned, gutted, and preferably boneless
- Kosher salt and freshly ground black pepper
- 4 to 6 thin lemon slices
- 4 sprigs fresh herbs, such as flat-leaf parsley, dill, thyme, or a combination
- 1½ tablespoons unsalted butter, melted
Tomato-Orange Relish (makes about 2/3 cup):
- 1½ tablespoons extra virgin olive oil
- ¼ cup minced shallots
- ½ pound ripe beefsteak tomatoes, peeled, seeded, and chopped (see Notes)
- 1 tablespoon vodka or grappa
- ½ teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- ½ teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon capers, drained
To Make the Trout:
1. Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection). Line a heavy-duty rimmed baking sheet large enough to hold the fish with parchment paper.
2. Season the fish: Check the inside of the fish to make sure it’s clean. If necessary, give the fish a quick rinse. Season the inside with salt and pepper. Layer the lemon slices inside and top with the herbs, folding the stems if necessary so they fit. Brush the butter over the entire outside surface of the fish and season all over with salt and pepper.
3. Roast the fish: Roast until the skin is crispy and browned and the flesh is opaque but still moist at the thickest part of the back (check by inserting a knife along the backbone of the fish, at the thickest part, and prying the top fillet away from the bone; it should come away easily but still be moist nearest the bone), 18 to 20 minutes, depending on the thickness of the fish. An instant-read thermometer inserted in the thickest part should read 130 to 140 degrees.
4. Serve: Transfer the fish to serving plates and serve immediately.
To Make the Tomato-Orange Relish:
Heat a small skillet (6-inch works well) over medium-high heat. When the pan is hot, add the oil and shallots. Sauté, stirring often, until the shallots are translucent but not browned, about 1 minute. Add the tomatoes, vodka or grappa, thyme, a pinch of salt, and a grinding of pepper. Bring to a gentle boil, then lower the heat and simmer, stirring every once in a while, until the tomatoes have thickened and there is little to no liquid left in the pan, about 6 minutes.
Remove from the heat and stir in the orange zest, orange juice, and capers. Taste and season again with salt and pepper. Transfer the relish to a serving bowl and let cool to room temperature before serving. The relish tastes best at room temperature (not hot), so make this at least 30 minutes ahead of serving.