Trout always reminds me of the Parent Trap (the original, Hayley Mills version). I love the camping scene where Vicki finally has a breakdown.
I detest trout! How many times do I have to tell you?
I’ll wait and eat in the morning.
What are we having for breakfast?
I happen to really like trout. I’m a big fan of all fish, but fresh rainbow trout actually tastes like you’re eating fish – slightly gamey, slightly sweet.
I’m not even sure the below recipe even counts as a recipe as it’s so simple. I wanted a fast weeknight meal and sautéing fish, spinach and making instant couscous (Near East – Roasted Garlic and Olive Oil Couscous) always does the trick. I used a spice rub from Colorado Spice Company and added a few spices I had on hand. I love the flavors in this rich spice rub, and you could easily recreate it at home.
Spice Rubbed Rainbow Trout
4 trout fillets with skin
Spice mixture (above)
1 TBS unsalted butter or olive oil
1/3 cup chopped parsley
Pat fillets dry and rub flesh sides with spice mixture. Heat butter or olive oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil. Squeeze lemon and chopped parsley over trout. Enjoy!