Rainbow Trout Fettuccini

  • 1 tablespoon butter
  • 1 cup onion, chopped
  • 4 garlic cloves
  • 4 (3-5-oz.) Riverence Rainbow Trout Fillets, thawed and patted dry
  • 1 lb. medium shrimp, peeled and deveined
  • 1 lb. sea scallops, pat dry
  • 2 cups half and half
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ cup grated Asiago cheese
  • ½ cup grated fresh Parmesan, divided
  • 8 cups cooked fettuccine (1 pound uncooked)
  • Parsley for garnish, chopped
  • Lemon for garnish
  1. Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the trout skin side down and cook for 2-3 minutes. Turn over and remove the skin.
  2. Push trout over to one side while it continues to cook and add the onions and garlic on the other side of the skillet. Sauté for one minute.
  3. Add the shrimp and scallops and sauté 3 more minutes until done. Break up the trout into large pieces and gently incorporate with shrimp and scallops. Reduce heat to low.
  4. Add half and half, salt and pepper and cook three minutes until thoroughly heated, stirring constantly but do not boil.
  5. Gradually sprinkle Asiago cheese over seafood mixture, stirring constantly. Turn off heat.

Add pasta to seafood mixture and top with Parmesan cheese and parsley. Serve each portion with a lemon wedge.

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