Chef Brett's Rainbow Trout

INGREDIENTS:

2 7oz filet Rainbow Trout

2 c. quinoa(cooked)

¼ c. carrot(small dice)

¼ c. celery small dice

¼ c. red onion small dice

¼ c. dried apricot small dice

½ bulb fennel shaved

½ roasted red pepper julienne

olive oil

salt and pepper

 

DIRECTIONS:

Preheat oven to broil. Season trout with salt and pepper on both sides. Set saute pan to medium high heat and coat bottom with rice oil. Place trout skin side down moving pan right away to prevent fish from sticking. Place pan into oven for 5 minutes. While fish is cooking heat another pan on high heat. Add 1 tablespoon of rice oil and vegetables. Cook until translucent. Add quinoa and apricots. Season with salt and pepper. Remove from heat. Remove fish from oven and allow to rest. Spoon quinoa onto plate. Place trout on quinoa. Make salad of shave fennel and red pepper, seasoned with salt, pepper, and olive oil. Place fennel on top of trout. Serve with fresh lemon wedge 

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