One of my favorite Responsible Choice items in the Hy-Vee seafood case is Idaho rainbow trout from Clear Springs Foods – definitely the leaders in the industry for sustainable trout.
As part of our commitment to responsibly source all of our fresh and frozen Hy-Vee brand fish and seafood by the end of 2015, Clear Springs is the only rainbow trout supplier we’re featuring now.
Rainbow trout is low in fat, high in nutrients and is versatile, so it can be prepared many ways. Here are a couple of my favorites:
Cajun Rainbow Trout
All You Need:
- 2 tablespoons Spanish paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon nutmeg
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 (6-ounce each) Responsible Choice rainbow trout fillets (½-inch thick)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Cajun seasoning (recipe below)
- 2 tablespoons chopped fresh parsley
- 1 green onion, chopped
- lemon wedges, as needed
All You Do:
- For seasoning: mix all the ingredients together to create a spice rub, to be used in the preparation of the fish. The recipes makes enough seasoning for use a second time.
- Preheat the broiler.
- Pat fillets dry and lightly brush both sides with oil.
- Sprinkle both sides evenly with Cajun seasoning.
- Place skin-side-down on broiler rack.
- Broil 4-6 inches from heat for 4-5 minutes or until fish flakes easily when tested with a fork.
- Arrange on a platter; sprinkle with parsley and chopped green onion. Serve with lemon wedges.
Lemon Caper Rainbow Trout
All You Need:
- 2 (4-ounce each) Responsible Choice rainbow trout fillets, skin removed
- Salt and black pepper, to taste
- ½ cup flour
- 2 tablespoons vegetable oil
- 2 tablespoons whole butter
- 1 tablespoon capers, drained and roughly chopped
- 1 tablespoon chopped shallots
- 1 clove garlic, minced
- 1 lemon
All You Do:
- Heat a heavy pan over medium-high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess.
- When pan is hot, add oil. Place fish in pan; keep moving pan to prevent the fish from sticking. Cook until a crust forms on meat. Carefully turn fish over and finish cooking. Remove and keep warm.
- To make the sauce, remove the oil from the pan, add 2 tablespoons butter and sauté the capers, shallots and garlic. Remove pan from the heat, add lemon juice and stir. Season with salt and pepper. Pour sauce over fish and serve.