Unlike rainbow trout, steelhead trout looks just like salmon. Today we’re cooking these beauties on a skillet to get that addicting crispy skin. Paired with a savory herbed rice this dinner in minutes is simply irresistible!
3 cups Vegetable Broth, Low Sodium
1 1/2 cups Basmati Rice (uncooked)
1/4 cup Butter (divided)
1/2 cup Parsley (chopped)
1/2 cup Fresh Dill (chopped)
Sea Salt & Black Pepper (to taste)
4 Rainbow Trout Fillet (patted dry)
2 tbsps All Purpose Gluten-Free Flour
- Add the broth and rice to a pot and bring to a boil. Lower the heat and simmer for 15 minutes. Remove from heat and stir in half the butter, parsley, dill, salt and pepper. Cover and let rest for 10 minutes.
- Season the trout with salt and pepper, then coat in the flour, shaking off any excess.
- Melt the remaining butter in a skillet over medium-high heat. Cook the trout for three to five minutes, flipping halfway, or until browned and cooked through.
- Divide the herbed rice and trout onto plates and enjoy!