This was my grandfather's recipe. We used to beg him for this delicacy every time we'd go to his house for lunch. One day I arrived early and actually caught him cooking his famous trout. I honor him for making something so simple. He figured out what you don't need to do—add too many ingredients to hide a good thing. "This is it?" I asked. It wasn't that the method was so complicated; it was that the fish was so fresh—possibly the best fish I had ever tasted.
At the time, as a child, it seemed to me that there should have been a lot of magic and secret ingredients. But that was it.
- Prep Time
- 6 servings ServingsServings
- 6 rainbow trout fillets, about 3 pounds
- 1 1/2 teaspoons salt
- 3/4 teaspoon coarse black pepper
- 4 1/2 teaspoons paprika
- 4 tablespoons olive oil
- Preheat broiler. Spray a broiler pan with non-stick cooking spray.
- Rinse trout and pat dry. Arrange fillets in prepared pan.
- Season with salt, pepper and paprika. Drizzle olive oil over fish.
- Broil for 5 minutes or until slightly brown and crispy at edges. Place trout on a platter and serve immediately.
Contributed by: Quick & Kosher, JAMIE GELLER