Pan Seared Rainbow Trout - Tucson News Now

Pan Seared Rainbow Trout

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Pan Seared Trout

Executive Chef Ramiro Scavo

Ingredients:

1 Whole Idaho Rainbow Trout

½ Red Onion

¼ Cup Bacon

1 Medium Size Yukon Gold Potato (Pre-baked or Blanched)

½ Cup Green beans (Blanched)

1 Lemon

1 Tsp Dijon Mustard

¼ Cup Butter

Olive Oil to Sear

Salt/ Pepper

Directions:

  • Prepare the lemon butter first as it can hold the easiest.
    • Heat the ¼ cup of butter in a pan then slowly squeeze the juice of one lemon into the pan while whisking the butter.  Make sure not to drop seeds into the butter.  Zest some of the skin into the mixture to enhance the lemon flavor. 
    • Add the Dijon mustard slowly, while continuing to whisk the mixture.  This will help keep the sauce together.
    • Once finished, set aside until trout and vegetables are prepared.
  • Clean trout (Some trout can be purchased this way.)
  • *It is important to leave the skin on the trout for flavor and ease of preparation.
  • Heat a non stick pan on medium-high heat until pan reaches steady temperature.
  • Add olive oil to pan, wait 5 seconds and then place trout skin-side down in pan, sprinkle salt and pepper on trout.
  • Sear the trout for 5 minutes until skin is a crispy golden brown.
  • While trout is searing, heat another pan with butter, bacon, onion, green beans, and pre-baked or blanched Yukon Gold Potatoes. Sauté the mixture until potatoes start to turn light brown. This takes about the same time as the trout so start at similar times.
  • Once the trout skin is golden brown, flip the trout for about 15-30 seconds to just lightly sear the trout flesh.  This will keep the trout from overcooking but still enhance the flavor with the rich oils and flavor from the skin side.
  • Lightly sauce the plate with lemon butter, place the skin side of the trout on the plate and then vegetables on top of the trout.
  • Enjoy your exquisite meal!


Zona 78

78 W. River Rd.  (520) 888-7878

7301 E. Tanque Verde Rd.   (520) 296-7878

www.zona78.com

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