Make waves with this rainbow trout recipe reeled in from Toronto Food Writer, Amy Rosen, Author of the best-selling Toronto Cooks in Toronto, Ontario. Dressed in a delicious blend of salt, pepper, Dijon, olive oil, apple cider vinegar and McCormick Culinary Ground Cinnamon, palates will be swimming in the taste of this fillet of trout topping a savory sorghum mixture.
Ingredients
Servings
Main | Serves 4
20 oz Rainbow Trout, boneless, 4 each 5 ounce filets
Rinse sorghum and pick through. Add sorghum to 3 cups of water in a pot and bring to a boil. Lower and simmer, cover tightly and cook for 50-60 minutes until tender. Drain excess liquid.
For the Salad and the Dressing:
While sorghum is cooking, prepare fruit, vegetables and vinaigrette then toss together in a bowl so the dressing stops the apples from browning.
When sorghum is cooked, add fruit, vegetables, nuts and dressing mixture into slightly cooled pot and gently stir to combine. Taste for seasoning.
For the Rainbow Trout:
Pat fish dry and generously season with salt, pepper and crushed red pepper.
Heat butter in a large, non-stick pan and cook fish, skin side down for 3 minutes on medium heat without touching it.
Flip and cook for 2-3 minutes more or until cooked through.
For Serving:
Half-fill a bowl with the sorghum mixture. Top with filet of trout.
