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.
- Cook Time
- Prep Time
- 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, such as Colavita
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