Rainbow Trout with Sautéed Vegetables & Orzo in an Herbed Broth

  • 4 Riverence Rainbow Trout Fillets
  • Lemon Pepper and Herb Seasoning (like Grill Mates®)
  • 1 tablespoon fresh parsley, chopped fine
  • 1 14.5 ounce can of low sodium chicken or vegetable broth
  • Olive oil
  • 2 cups baby Portobello/cremini mushrooms, cleaned and sliced
  • 1 medium zucchini, cleaned, sliced ¼ inch thick and quartered
  • 6-8 small sweet peppers, cleaned, stemmed and julienned
  • Salt and pepper
  • ½ cup white wine
  • 1 cup orzo pasta, cooked and drained
  • 3 tablespoons green onion, chopped
  • Garlic toast
  1. Cut Rainbow Trout fillets in half diagonally, season with lemon pepper and herb seasoning and set aside.
  2. Add the parsley and broth to a small saucepan and simmer on low heat until needed.
  3. Add 1 tablespoon olive oil to a medium skillet. Add mushrooms, zucchini, peppers and a pinch of salt and pepper. Sauté for about one minute.
  4. Add wine and continue to sauté, lowering the heat slightly. Continue cooking until wine is reduced and vegetables are tender.
  5. While vegetables are cooking, heat about 1 tablespoon olive oil on a large flat skillet. Add rainbow trout fillets, skin side down, and sear until trout begins to turn opaque part way up each fillet, about 2-3 minutes. Turn the fillets over and continue to sear until cooked through, and a little crisp around the edges. Peel off skin at this point.
  6. Place about ½ cup each of the cooked orzo into 4 wide, shallow bowls. Divide the vegetable mixture among all bowls. Layer two pieces of Rainbow Trout on top of the vegetables and orzo. Pour 1/3 cup of the warmed broth over the trout and vegetables, filling bowl with broth to the bottom of the fillets.
  7. Garnish with chopped green onion and serve with lightly toasted garlic bread.

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