Rainbow Trout.
Super Green.
The Monterey Bay Aquarium Recognizes Rainbow Trout as a Best Choice on its Seafood Watch® List
• Best Choices are Considered Well-Managed and Utilize Sustainable Farming Practices
• Rainbow Trout is Super Green and a Good Source of Omega-3 Fatty Acids
• Portico Bounty Rainbow Trout is Guaranteed Boneless, with 22g Protein and 0g Trans Fat
See reverse side for easy, on-trend recipes.
RAINBOW TROUT. SUPER DELICIOUS.
Each recipe makes 4 servings.
Rainbow Trout
with Slow-Roasted
Vegetables and Pasta Rosa
2 pounds Roma or plum tomatoes, halved
2 tablespoons chopped garlic
1 1/2 teaspoons dried oregano salt and pepper, to taste
1/4 cup olive oil, plus additional for sautéing
1 lb. asparagus, woody ends removed, trimmed into 2-3” pieces
1 tablespoon balsamic vinegar
1/2 lb. mushrooms, halved
1/2 lb. pasta, such as rotini
3/4 cup heavy (whipping) cream
1/4 cup grated Parmesan cheese
4 (6 oz.) Rainbow Trout Butterfly Style
Preheat oven to 250°F (convection 225°F). Spread tomatoes, cut sides up,
in a foil-lined sheet pan. Sprinkle with garlic and oregano; season liberally
with salt and pepper. Drizzle with olive oil, and roast for 2 hours.
Add asparagus, turning to coat all sides in oil in pan. Drizzle with balsamic
vinegar. Roast for 1 hour.
Add mushrooms, stirring to coat evenly; roast for 1 hour.
Remove half of tomatoes to food processor; process briefly until finely
chopped. Keep remaining tomatoes, asparagus and mushrooms warm
while preparing sauce and trout.
Prepare pasta according to package directions; keep warm.
In a small pan, heat whipping cream until it barely simmers. With motor
running, add warmed cream to chopped tomatoes in a steady stream.
When mixture is combined, return to pan and add Parmesan cheese.
Simmer for 5 minutes or until sauce just begins to bubble.
Meanwhile, in a large sauté pan, heat olive oil. Add trout, skin-side up, and
cook until browned, about 3 minutes. Turn and cook until trout turns opaque,
about another 2-3 minutes.
Prepare Pasta Rosa by combining cooked pasta with sauce and stirring
to coat. For each serving, top trout with 2-3 roasted tomatoes and one-quarter
of asparagus and mushrooms. Serve with Pasta Rosa.
Chile-Tamari
Rainbow Trout
1/2 cup chile-garlic sauce
1/2 cup brown sugar, firmly packed
2 teaspoons tamari soy sauce
4 (6 oz.) Rainbow Trout Butterfly Style
8 green onions, sliced diagonally into 1” pieces
1/3 cup sliced almonds, toasted
In medium bowl, combine chile-garlic sauce, brown sugar and soy sauce.
Heat grill pan until hot. Add trout flesh-side down and grill 3 minutes; turn.
Spread chile-garlic mixture evenly over fillets. Cook 2-3 minutes or until trout
is no longer opaque.
Remove to serving plates; top trout with green onions and almonds.
Serve immediately.
Georgia Harvest
Rainbow Trout
2 tablespoons olive oil, plus additional for sautéing
2 whole large sweet onions (such as Vidalia or Mayan), thinly sliced
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
4 (6 oz.) Rainbow Trout Butterfly Style
1/4 cup chopped pecans
chopped flat-leaf parsley, for garnish
In large sauté pan, heat 2 tablespoons olive oil until hot but not smoking.
Add onions, sugar, salt and pepper. Cook, stirring occasionally, about 10
minutes or until most of the liquid has evaporated.
Stir in balsamic vinegar and rosemary; cook, stirring constantly, 2-3 minutes
or until flavors have blended. Season with additional salt and pepper if
desired; keep warm.
In another large sauté pan, heat olive oil. Add trout skin-side up and cook
until browned, about 3 minutes. Turn and cook until trout turns opaque,
another 2-3 minutes.
To serve, divide the onion mixture evenly over trout and sprinkle with 1
tablespoon pecans. Garnish with parsley. Serve immediately.
Baja Rainbow Trout
1/4 cup cumin seeds
2 whole limes, zested and juiced
2 tablespoons ancho chile seasoning blend (not ancho chile powder)
1 teaspoon salt
2 tablespoons extra virgin olive oil
4 (6 oz.) Rainbow Trout Butterfly Style
In a dry small sauté pan over medium heat, toast cumin seeds 3-4 minutes
or until fragrant and warm. Remove from heat. When cool, grind seeds
in spice grinder or clean coffee grinder.
Combine ground cumin, lime zest, 2 tablespoons lime juice, ancho chile
seasoning and salt in small bowl. Stir in olive oil until mixture
forms a thick paste.
Spread about 2 tablespoons ancho paste on each trout fillet. Place trout
flesh-side down on lightly oiled grate; cook for about 3 minutes. Turn and
continue cooking until trout turns opaque, about 2-3 minutes more.
Serve immediately.
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