Sauteed Rainbow Trout
Sauteed Rainbow Trout
Directions
- Dredge trout lightly in Old Bay seasoned flour. Sauté trout skin side up until golden brown. Turn trout over and finish cooking.
-
Remove skin from trout, present on plate skin side down.
-
Place lemon parsley butter on trout.
-
Heat angel hair with smoked tomatoes, garlic and fresh basil.
-
Serve trout with pasta, green beans and a garnish of fresh sliced lemon and micro greens.
Ingredients
- 2 oz Assoluti Angel Hair Capellini, cooked
- 1 tsp capers, drained and rinsed
- 3 oz Peak Fresh Produce® Green Beans, cooked
- 1 oz Lemon-parsley compound butter
- 1/8 oz Rainbow Micro Greens
- 1 fillet Bay Winds Rainbow Trout, 5-7 oz
- 2 oz Peak Fresh Produce® Tomato(es), Roma , smoked