Whole Rainbow Trout Recipe with Soy-Citrus

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is often more affordable.

Heat oven to 425°

Scrape the scales off the trout and use some kitchen scissors to trim the fins off.

Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and parsley.

Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat.

Place the fish in the skillet and press down firmly so the skin gets a good sear.

Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).

Transfer the skillet to the oven and cook for 12 to 18 minutes.

Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.

Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the chopped parsley.

Garnish the trout with lemon wedges and serve with the pan sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens