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Crispy Rainbow Trout


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Crispy Rainbow Trout


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Crispy Rainbow Trout

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 : 5 min min
  • Ready Time : 5 min


6 servings


  • 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



  1. Preheat broiler. Spray a broiler pan with non-stick cooking spray.
  2. Rinse trout and pat dry. Arrange fillets in prepared pan.
  3. Season with salt, pepper and paprika. Drizzle olive oil over fish.
  4. 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

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Crispy Rainbow Trout

  1. avatar says: hzoock

    This was my first time trying to cook trout. I am just starting to try to add fish to my cooking skills. This was extremely easy and came out tasting great. I just followed the directions exactly and it was delicious.

    • Hi Herzl thank you so much for taking the time to comment!!! so glad you liked it — one of my favorite easy healthy recipes!!!

  2. avatar says: Herzl

    Thanks Jamie… So jealous you did alyiah….

  3. avatar says: JW

    Hi, Do you have a recipe for cooked rainbow trout? I want to cook it for shabbos like people would normally Cook Salmon or white fish. Or maybe I should tty it with out the sugar? Just salt and pepper.

    • sorry – can you be more specific? not following what you are looking for…

  4. avatar says: Cp

    On your video you showed some delicious looking crispy red and white onions
    How do you make them
    Thank you

  5. avatar says: Guest

    Hi – Do you broil it skin up or skin down? And do you turn it over? I’m wondering if 5 minutes broiling without turning over will get it cooked through? Thanks!

    • Hey there it all really depends on how strong your broiler is and how many inches away your rack is. I broil skin side down and do not turn over. Again depending on the strength of your heat and rack positioning you may need another 5 to 10 minutes – the good part though is you can easily tell when the fish is done – the flesh will be stark white and spring back slightly to the touch and flake with a fork and the edges of the skin will be golden and crispy
      (YUM YUM YUM!)

  6. avatar says: rivka

    This dish took really fast!!!! Thanks

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