Crispy Rainbow Trout

Publish date:
Social count:

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.

  • Duration
  • 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



  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