Chile-Tamari Rainbow Trout

  • 1/2 cup chile-garlic sauce, or sriracha
  • 1/2 cup brown sugar, firmly packed
  • 2 teaspoons tamari soy sauce
  • 4 (6 oz.) Riverence Rainbow Trout Butterfly Style
  • 8 green onions, sliced diagonally into 1” pieces
  • 1/3 cup sliced almonds, toasted
  • 1 to 2 tablespoons olive oil
  1. Toast the almonds. This can be accomplished in an oven, skillet, toaster oven, or even the microwave. Each method requires about three minutes, but no matter which you choose- use your nose. When the almonds are fragrant they are done toasting. Set them aside to cool.
  2. In medium bowl, combine chile-garlic sauce, brown sugar, and soy sauce until sugar is dissolved and the sauce is smooth.
  3. Heat a sauté pan on medium-high heat and add trout flesh-side down and cook for two minutes. Flip the fillets over and spread chile-garlic mixture evenly over them. Cook 2-3 minutes or until trout is opaque and flakes easily when prodded with a fork.
  4. Remove from the heat and top trout with green onions and almonds. Serve immediately.

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