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Rainbow trout is a very tasty fish. Rainbow trout has a very tender flesh and a mild taste. I like to cook rainbow trout with minimal seasonings – just salt and pepper. I pan-fry rainbow with a little bit of oil, sprinkle with salt and pepper and enjoy eating this fresh yummy fish!
Rainbow trout is often sold whole, and sometimes I see it sold as filets. When I see rainbow trout fillets, I jump to buy it, as I certainly don’t want to deal with the bones of the whole fish. Even with fillets though, double-check for bones – in rainbow trout there are lots of small bones that get left behind.
Rainbow trout has the skin that’s edible. When pan-frying rainbow trout, first put it on the frying pan the skin side down. You don’t need to peel the skin – it tastes great.
Rainbow trout fillets are very thin and delicate. Take great care when flipping this fish – use a large spatula so the trout doesn’t fall apart. Also, because it’s thin, this fish will cook very quickly, so don’t overcook.
Easy Rainbow Trout Recipe
- 1 lb rainbow trout fillets
- 1 tbsp oil
- 3/4 tsp salt
- 1/8 tsp pepper
Instructions How To Cook Rainbow Trout
- Heat the oil in a non-stick frying pan over medium-high heat.
- Put the rainbow trout fish fillets on a frying pan, skin side down. Make sure the fillets are not touching.
- Cook for 3 minutes, then carefully flip the fish with the spatula and cook for another 1 to 2 minutes (or until the fish flakes easily with the fork).
- Remove rainbow trout from the frying pan and serve.
Here’s a picture of a bunch of rainbow trout fillets, cooked and stored to be eaten later: