Rainbow Trout with Sage & Lemon

We've had my sister visiting for a few weeks and that led to us not posting any new recipes.  But while she was here we were definitely cooking, including some experimenting.  In the next few posts I will share some of what we made together.

On Friday night I really wanted to make fish and went to Whole Foods to see what my options were given that David would rather not eat salmon (unless it's lox or sushi) and that half of the fish options are usually salmon.  I was hoping for arctic char which is pink and meaty and has all of the things I like about salmon without the fishiness that he dislikes so much, but I was out of luck.  Instead I brought home rainbow trout fillets - a favorite of mine since childhood, and one that reminds me of my dad - it is nice to think of the good memories at this time of year.  I've made this several times now and each time find a way to make it a little bit easier and better.  I think it is really best when pan-fried to leave a great crispness on the fish, but it is quite a bit easier to broil when cooking several fillets.  This goes great with string beans and roasted garlicky potatoes.

Rainbow Trout with Sage & Lemon

Rainbow trout fillets - ~ 1 per person
Extra virgin olive oil - ~ 1/2 T per fillet
Fresh sage, chopped - ~ 1 loose t. per fillet
Kosher or sea salt - ~ 1/2 t per fillet
Ground pepper - to taste - I used ~ 1/4 -1/2 t per fillet
Fresh lemons - at least one, consider additional for serving with fish

1.  Clean fillets (I rinse with water and make sure there are no scales on the meaty side of the fish), then pat dry.
2.  Place fillets skin side down on baking tray.  If you are going to broil, make sure to put some parchment paper, no-stick foil, or use a silpat on the baking sheet to prevent the fish from sticking to the pan since you will cook it in place.  If you are going to pan-fry, then this is just a easy way to lay the fish out for adding the seasonings.

3.  Drizzle this fillets with olive oil & rub over meaty side.  Add sage, salt, and pepper.  Squeeze 1/2 of fresh lemon over fillets (I used 1/2 lemon for the three fillets we cooked here). 

4a.  Broil on high for about 6 minutes - the meat should be beginning to crisp up.  If they don't look done, let them cook for a bit more time, but these are thin pieces of fish. 
4b.  If you prefer, pan fry meat side down on medium high heat for 3 minutes.  Turn fillets and finish for 2-3 minutes.

I like to add some fresh squeezed lemon juice after cooking and think lemon slices look nice on the plate with this fish.  Enjoy!