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Broiled Rainbow Trout with Toasted Radish…

16 Jun

The cast iron skillet is slowly becoming my favorite kitchen tool (sorry pressure cooker)… Amazingly versatile and it only gets better with time… SET oven to broil…

SLICE thinly: lemon zest + radishes (save the tops) + lemon…

CHOP garlic + parsley + shallot…

WRAP in aluminum foil 1 tbsp of butter, chopped garlic + parsley + shallot, lemon juice, and sliced radishes…

TOAST for ten minutes in toaster over…

HEAT cast iron skillet on stove for ten minutes or until the skillet begins to smoke…

SAUTÉE radish tops with olive oil + salt + pepper + lemon juice for one minute and set it aside in a bowl…

SEASON trout with salt + pepper + vegetable oil…

STUFF trout with fresh dill and some lemon zest…

ADD vegetable oil to the pan to prevent trout from sticking (do not use olive oil because it has a much lower smoke point and will turn black easily from the hot skillet)…

SEAR both sides of the trout in the cast iron skillet approx. 1 minute per side and set aside on a plate…

COVER bottom of pan with lemon slices + parsley + dill…

ADD trout and top with more parsley + dill + lemon zest + salt + pepper…

BROIL in oven for approx. 4-5 minutes (depending on the size of your fish)…

SERVE with toasted radish + sautéed radish tops + chopped dill + a squeeze of lemon…

Benson

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1 Comment

Posted by on June 16, 2011 in Chef Blau, Home Cooking

 

One response to “Broiled Rainbow Trout with Toasted Radish…

  1. Anonymous

    June 20, 2011 at 4:40 am

    Looks good.

     

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