Parmesan Crusted Rainbow Trout will have you swimming in love for Valentine’s Day!
Valentine’s Day is just around the corner. The next few posts will lend themselves to fabulous courses, including entrees, sides and desserts, that would be perfect for that special day. At the top of the list is Seared Parmesan Crusted Rainbow Trout!
I first discovered my love for Parmesan Crusted Rainbow Trout at Bonefish Grill. It comes perfectly browned with artichokes and what I believe to be a lemon wine sauce. The fillet is so large, I am never able to finish it, but it always makes for a good meal the next day.
This is my rendition, which means either catching the rainbow trout or finding it reasonably priced. Neither is consistently feasible in North Carolina. Catching it for me means traveling to the mountains. Buying it reasonably priced is hit and miss. So, if you can get your hands on fresh rainbow trout, this Seared Parmesan Crusted Rainbow Trout recipe will be your best friend. Valentine’s Day makes a good excuse to spend the extra money if you are unable to find it reasonably priced.
Preparing the whole rainbow trout, head removed, can take a little bit of work, but it’s worth it. You will need to butterfly the fish by cutting it down the middle, from top to bottom, taking care not to cut through the fish. Once the trout is butterflied, you will want to remove the bones.
If you have never deboned a piece of rainbow trout, it is fairly easy. With your fingers, feel where the bones begin at the top of the fish, lift the bones on either side and slowly pull the bones towards the tail of the fish. With this method, all of the bones should all come out in one piece. Feel to see if any bones remain and remove those as well. You can see where the bones once were on the piece in the picture above. There are several other methods to deboning trout; however, they waste a lot of the meat.
If this process is something you do not feel comfortable doing, have the butcher where you’re purchasing the fish to clean, butterfly and debone the fish. Most grocers I imagine do this free of charge or have done it prior to putting it on the shelf for sale, e.g., Harris Teeter, Kroger, Whole Foods, etc.
Once the trout is cleaned, butterflied and deboned, it’s ready to swim in a buttermilk and egg mixture. Two eggs and 3/4 cup of buttermilk can go a long way. This was easily able to coat two whole butterflied trout. When I used this same recipe for catfish, it covered four hearty fillets with no problem.
The crust on this Parmesan Crusted Rainbow Trout is made from a mixture of panko, shredded parmesan cheese, fresh minced parsley, garlic powder paprika, onion powder, salt, pepper and lemon zest. If you want extra texture, you can add toasted chopped pecans. You can never go wrong with mounds of fresh parmesan cheese, parsley and lemon zest, right? I promise there’s panko under there.
This same parmesan crust will work well for any fish. I have specifically used it on Catfish and it turned out great. The only difference with Rainbow Trout is that I did not coat the skin. I seared the skin of Rainbow Trout and allowed it to get crisp and crunchy.
This a quick meal and will leave you loving Parmesan Crusted Rainbow Trout, and whomever took the time to create this flaky, crunchy, soul pleasing entrée for dinner. Just as with Bonefish Grill’s version, one whole butterflied trout cooked at home can more than likely feed two people.
Why go out in the crowds when you can stay in and have a restaurant quality meal? Happy Valentine’s Day!
Seared Parmesan Crusted Rainbow Trout
Servings: 2 – 4 Fillets
Prep Time: 20 Minutes
Cook Time: 15 Minutes
- 2-4 Whole Rainbow Trout, cleaned, butterfly filleted, and deboned
- 1 Cup Panko Breadcrumbs
- 1 Cup Parmesan Cheese, shredded
- 1/4 Cup Fresh Parsley, minced
- 2 Eggs
- 3/4 Cup Buttermilk
- 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Italian Seasoning
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1/2 tsp Lemon Zest
- 1/2 Cup Toasted Pecans, chopped, optional
- 3 Tbsp Butter, separated
- 3 Tbsp Olive Oil, separated
- Set fish out to reach room temperature before preparing. Heat oven to 350 degrees.
- In a medium dish, mix panko, parmesan cheese, parsley, paprika, onion powder, garlic powder, Italian seasoning, kosher salt, pepper and lemon zest, set aside. Add pecans at this step if using.
- In another medium dish, whisk eggs and buttermilk.
- Before coating, season each filet with salt and pepper. Dip the flesh side of the fish in the egg and buttermilk mixture, taking care not to coat the skin. Note: You can coat both sides of the fish; however, I chose not to do so to enjoy the crispy skin. If using catfish or another type of fish without skin, coating both sides is ideal.
- Dip the egg and buttermilk coated side of the fish into the panko mixture. Make sure the fish is fully coated.
- For each fillet, coat a skillet with 1 Tbsp of Olive Oil and 1 Tbsp of Butter, and heat to medium- high heat. Once heated, place coated fish skin side up in the pan and sear for two minutes, or until golden brown. Flip the fish and brown the crust for no longer than two minutes. Note: depending upon your skillet size, you may have to cook the fillets in batches.
- Once browned, place each piece of fish skin side down on a greased baking rack.
- Place in oven to bake for 5-10 minutes. Fish should be flaky. Remove from oven, let sit for 5 minutes and serve with a squeeze of fresh lemon juice.
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