Georgia Harvest Rainbow Trout

  • 2 tablespoons olive oil, plus additional for sautéing
  • 2 whole large sweet onions (such as Vidalia or Mayan), thinly sliced
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh rosemary, chopped
  • 4 (6 oz.) Riverence Rainbow Trout Butterfly Style Fillets
  • 1/4 cup chopped pecans
  • chopped flat-leaf parsley, for garnish
  1. In large sauté pan, heat 2 tablespoons olive oil until hot but not smoking. Add onions, sugar, salt and pepper. Cook, stirring occasionally, about 10 minutes or until most of the liquid has evaporated.
  2. Stir in balsamic vinegar and rosemary. Cook, stirring constantly, 2-3 minutes or until flavors have blended. Season with additional salt and pepper if desired; cover to keep warm.
  3. In another large sauté pan, heat olive oil. Add trout skin-side up and cook until browned, about 3 minutes. Turn and cook until trout turns opaque, another 2-3 minutes.
  4. To serve, divide the onion mixture evenly over trout and sprinkle with 1 tablespoon pecans. Garnish with parsley. Serve immediately.

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