Crispy Rainbow Trout - Joy of Kosher

Crispy Rainbow Trout

Author:
Publish date:
crispy-rainbow-trout-110

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.

The secret to cooking the best rainbow trout is in its simplicity. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 6 rainbow trout fillets, about 3 pounds
  • 1 ½ teaspoons salt

  • ¾ teaspoon coarse black pepper

  • 4 ½ teaspoons paprika

  • 4 tablespoons extra virgin olive oil

Preparation

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. 

5. Place trout on a platter and serve immediately.

Serve over Crispy Onion Strings

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW