Rainbow Trout with Spanish Spice Rub and Grilled Chard


For the Riverence Rainbow Trout:

  • 2 Riverence Rainbow Trout Butterfly Fillets, thawed
  • 2 teaspoons extra virgin olive oil, divided
  • 2 teaspoons Spanish or smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

For the chard:

  • 1 bunch Swiss chard, washed, stemmed and dried
  • 2 teaspoons olive oil
  • Salt and pepper
  • Splash of red wine vinegar

For the rice:

  • 1 cup whole grain rice, steamed
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh lemon thyme, chopped
  • 1 lemon or lime, cut into wedges
  1. Coat Riverence Trout fillet with the olive oil. Mix paprika, salt, pepper, oregano and thyme together and spread evenly on both sides of trout.
  2. Heat grill on medium-high heat. When heated, coat the grates with a small amount of oil or non-stick spray. Place trout onto grill, skin side up. Cook until grill marks have formed (about 4 minutes). Turn over and cook for an additional 2 minutes. Cut chard leaves into quarters and lightly coat with 2 teaspoons extra-virgin olive oil, and place on heated grill. Cook until wilted and outer edges of leaves begin to char, approximately 2-3 minutes. Remove from grill and season with salt and pepper.
  3. Fold leaves over and place on the center of plate. Add chopped parsley and thyme to the prepared, steamed rice. Mix together and plate ½ cup rice next to the chard.
  4. Lay the Riverence trout fillet partially over the rice and chard. Serve with a lemon or lime wedge and drizzle with a little extra virgin olive oil.

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