Although rainbow trout is native to a narrow band along the West Coast of the U.S., cultivation in ponds dates back more than 100 years.
Today, farmers across the country raise this sweet, slightly nutty-tasting fish. Most market-ready trout comes from Idaho, where farmers send live fish to processing plants for filleting. Try this tasty gluten-free recipe next time you're looking for a fresh summer recipe.
- 2 rainbow trout, butterfly filleted (about a pound each before heads are removed, 9 ounces after cleaning with heads taken off)
- 1 teaspoon butter or olive oil
- 2 tablespoons sliced almonds
- Lemon pepper (use an unsalted blend, about 1/2 teaspoon total)
- Lemon wedges
- Heat broiler to high. Rinse trout and pat dry. Open fish and place skin-side-down on a foil-lined broiler pan.
- Dot fish with butter or olive oil and sprinkle with almonds and lemon pepper. Broil about 5 minutes or until fish is opaque and flakes easily with a fork.
- Serve immediately with lemon wedges.
This recipe makes two servings.
Each serving contains about:
- 309 calories
- 3 g carbohydrates
- 36 g protein
- 16 g fat
- 93 mg sodium
- 0 g fiber
To make this recipe gluten-free, use only spices or condiments that are gluten-free.