Chimichurri Rainbow Trout

  • 4 cups (1-2 bunches) flat-leaf (Italian) parsley, stems trimmed
  • 1 cup cilantro, stems trimmed
  • 1/4 cup red onion, roughly chopped
  • 2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons chopped garlic
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon sherry vinegar (acceptable replacements are rice wine vinegar, champagne vinegar, white wine vinegar, and red wine vinegar)
  • 1/2 cup olive oil, plus more for grill pan
  • salt and pepper to taste
  • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
  1. In your food processor, combine parsley, cilantro, onion, oregano, garlic, sugar, salt, red pepper flakes and vinegar. Pulse to combine.
  2. With motor running, carefully pour in olive oil in a steady stream until incorporated. Season to taste with salt and pepper. Set your chimichurri aside.
  3. Heat lightly oiled grill pan (or heavy skillet) to medium-high. Place your trout fillets skin-side down into the pan. Cook for 2 minutes. Turn and continue cooking until trout turns opaque, about 2 minutes more.
  4. Top each trout fillet with about 2 tablespoons chimichurri sauce. Serve immediately.

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