Rainbow Trout Livorno

  • Butter, as needed
  • 2 cups fresh sliced mushrooms
  • 1 cup slivered red onions
  • 1 1/2 tablespoons finely chopped garlic
  • 16 bite-size artichoke hearts
  • 3 tablespoons dry white wine
  • 2 tablespoons Sambuca, Pernod or anisette liqueur
  • 3 tablespoons fresh lemon juice
  • 3 cups seeded and diced tomato
  • 1/3 cup sliced ripe olives, optional
  • 1/4 cup chopped fresh basil, optional
  • 4 (4 oz.) Riverence Rainbow Trout Natural Fillets
  • salt and pepper, as needed
  • Flour, as needed
  • Fresh chopped parsley, for garnish
  1. Sauté mushrooms in butter until browned. Stir in onion, garlic and artichokes; cook until onion is soft, about 6-8 minutes.
  2. Stir in white wine, Sambuca and lemon juice.
  3. Add tomato, olives and basil; add salt and pepper to taste. Cook until sauce thickens, 12-15 minutes.
  4. Meanwhile, season trout fillets with salt and pepper; dredge in flour.
  5. Sauté trout in butter until just done, about 2 minutes per side. Spoon sauce over trout and garnish with chopped parsley.

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