Rainbow Trout Tricolore


For the Chunky Tomato Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 (28 oz.) can diced tomatoes in juice, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon oregano
  • 1 tablespoon chopped fresh basil (or 2-3 tablespoons dried)
  • 1 tablespoon anchovy paste
  • 1 1/2 teaspoons sugar
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
  • salt and pepper to taste

For the Basil-Arugula Pesto:

  • 3 cups fresh basil
  • 1 cup baby arugula
  • 1/3 cup toasted pine nuts
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • salt and pepper to taste

Additional Ingredients:

  • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
  • olive oil for pan sautéing
  • 4 cups hot cooked pasta, such as penne
  • Parmesan cheese, for garnish
  1. In medium saucepan, heat olive oil over medium heat until hot but not smoking. Add onion, celery and garlic; sauté for 4-5 minutes or until mixture begins to brown and onion and celery have softened slightly.
  2. Add remaining sauce ingredients and heat to boiling. Reduce heat to medium-low; simmer 20-25 minutes until sauce has thickened. Season to taste. Keep warm.
  3. In bowl of food processor, combine basil, arugula, pine nuts, garlic, sugar, salt and lemon juice. Pulse until finely chopped.
  4. With motor running, pour in olive oil in a steady stream. Process until blended. Add Parmesan cheese; process until blended. Season to taste.
  5. Lightly oil sauté pan and bring to medium heat. Add trout fillets; sauté, flesh-side down, for 2 minutes. Turn and cook until trout is opaque, about 2 minutes more. Keep warm.
  6. In a medium bowl, combine 2 cups cooked pasta with 3/4 cup pesto.
  7. Place trout in center of serving plates. To the left of the trout, place 1/2 cup pesto pasta. To the right of the trout, place 1/2 cup plain cooked pasta; top with 1/2 cup tomato sauce. Sprinkle with Parmesan cheese, if desired. Serve immediately.

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