Rainbow Trout with Shiitake Mushrooms & Ginger

  • 2 (5-6 oz.) Rainbow Trout fillets
  • 2 teaspoons olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon each salt and pepper
  • ½ teaspoon dried thyme
  • 1 teaspoon chili pepper flakes
  • ½ cup shiitake mushrooms, cleaned and stems removed
  • ½ cup cherry tomatoes, washed and sliced in half
  • 3 green onions, cleaned and sliced, using white and green parts
  • 2 teaspoons fresh ginger, minced
  • Additional salt and pepper to taste
  1. In a small bowl mix together the paprika, salt, pepper, thyme and chili pepper flakes.
  2. In a large non-stick skillet, add 2 teaspoons olive oil. Sprinkle trout with seasoning mixture and place trout to one side of the skillet, flesh side down.
  3. On the other side of the skillet, while trout is cooking, add the mushroom mixture and cook the trout and vegetables for 2-3 minutes.
  4. Flip the trout over and continue to cook. Stir the mushroom mixture, cooking until the mushrooms are tender and tomatoes begin to break down a bit.
  5. Sprinkle with salt and pepper and continue cooking until the trout is opaque and flakes easily.

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