Seared Parmesan Crusted Rainbow Trout – Swimming in Love – Valentine’s Day Entrée

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.

Deboned and Butterflied Rainbow Trout Ready to Become Parmesan Crusted Rainbow Trout

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.

Parmesan Crusted Rainbow Trout Egg Buttermilk Mixture & Whisk

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.

Breadcrumb Mixture for Parmesan Crusted Rainbow Trout - Mounds of Freshly Shreded Parmesan Cheese

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!

Enjoy!

Seared Parmesan Crusted Rainbow Trout 

Servings: 2 – 4 Fillets

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ingredients

  • 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

Directions

  1. Set fish out to reach room temperature before preparing. Heat oven to 350 degrees.

  2. 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.

  3. In another medium dish, whisk eggs and buttermilk.

  4. 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.

  5. Dip the egg and buttermilk coated side of the fish into the panko mixture. Make sure the fish is fully coated.

  6. 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.

  7. Once browned, place each piece of fish skin side down on a greased baking rack.

  8. 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.

 

Parmesan Crusted Rainbow Trout Ready to Serve

© 2017 Biscuits & Savvy

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Seared Parmesan Crusted Rainbow Trout
Print Recipe
Seared Parmesan Crusted Rainbow Trout is love at first sight. This fish is coated in a seasoned panko mixture and will satisfy any seafood lovers soul. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
2-4 Fillets 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
2-4 Fillets 20 Minutes
Cook Time
15 Minutes
Seared Parmesan Crusted Rainbow Trout
Print Recipe
Seared Parmesan Crusted Rainbow Trout is love at first sight. This fish is coated in a seasoned panko mixture and will satisfy any seafood lovers soul. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
2-4 Fillets 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
2-4 Fillets 20 Minutes
Cook Time
15 Minutes
Instructions
  1. Set fish out to reach room temperature before preparing. Heat oven to 350 degrees.
  2. 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.
  3. In another medium dish, whisk eggs and buttermilk.
  4. Before coating, season each fillet 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.
  5. Dip the egg and buttermilk coated side of the fish into the panko mixture. Make sure the fish is fully coated.
  6. 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.
  7. Once browned, place each piece of fish skin side down on a greased baking rack.
  8. 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.
Recipe Notes

© 2017 Biscuits & Savvy

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36 comments on “Seared Parmesan Crusted Rainbow Trout – Swimming in Love – Valentine’s Day Entrée

  1. This looks soooo good. I never think about trout other than the summer time, but this is a great winter comfort food cheat night dish!

    • Thank you, Nieta! It’s definitely a cheat dish. Absent the parmesan crust, it would be great for any time of the year, but that’s no fun, right?!! 🙂

  2. What a great idea for a dish to share with your loved one! I don’t think I’ve ever had rainbow trout before. Next time I go to the fish market I’ll keep an eye out for it!

    • Thank you, Marsha!! Definitely do keep an eye out for it! It’s a nice light and flaky white fish! I do hope you enjoy it!

  3. Honestly, I’ve never deboned any fish ever! Mostly because I am not a seafood fan. But I do enjoy all the flavors going on here, so I’d give it a shot if someone make it for me haha.

    • Lol, Erin, that is hilarious!! Just conveniently pass this recipe on and drop a few hints to someone who would be willing to do that!! Thanks 🙂

  4. I always buy my fish pre-prepped (scaled, deboned), because I’m a total chicken about that! I’m impressed that you do it! And parmesan trout.. YUM

    • Oh, ya! It makes me feel accomplished when I can do it myself; however, I completely understand your position!! You can save a lot of time by buy pre-prepped too!!

  5. I so have to agree with you. Why go out when you can make something so much better at home. Loving the parmesan crust!

    • Yes indeed!! We can go out the day before or after Valentine’s Day, but not thanks to traffic and crowds on the day of, lol!! Thank you!

  6. I’ve never eaten at Bonefish Grill but we do love fish. Right now we are South and hubby is chomping at the bit wanting to get his bait in the Gulf — fishing right now is lousy!! I’ll try out your recipe on either our Flounder to Sea Trout. 🙂 Have a great weekend.

    • Bonefish Grill is good for those nights when you just don’t feel like cooking! This parmesan crust will be good on either type of fish!! We don’t eat a lot a flounder, unless I am putting it in gumbo!! Catfish and Trout are our “go to” fish options here on the coast!!

  7. I know you are calling this a “cheat dish”, but for those who watch carbs, the only thing here that is a “cheat” are the bread crumbs. Otherwise, all of these wonderful flavors are a great low carb choice! I especially like your use of buttermilk for extra flavor! Sometimes, when cooking for my gluten free daugher, we either use gluten free panko or skip the bread crumbs altogether, and just “bread” in parmesan. This would make a wonderful special Valentine’s dinner!

    • Oh, wow! Thank you for that information, Wendy!! What type of GF breadcrumbs do you all use?

      Buttermilk is also good when I soak my chicken before frying, now THAT’s a cheat meal. I dare you to say otherwise, and I will be eating that for dinner EVERYday!! Lol

  8. This is the first time I’ve left a comment on your blog. I should be ashamed of myself! 🙂 I’m not much of a trout fan, but I’d love to try this with salmon instead. Looks wonderfully tasty!

    • Lol, I appreciate that Byron, but no need to be ashamed!! This would be awesome with salmon, I can see it now and might even have to try that myself!!

  9. Wow, this fish looks delicious! I’m in Florida and we have speckled trout which come from the Gulf. Do you think I could substitute this for the rainbow trout? We eat fish a lot so I am always on the lookout for great fish recipes and this is definitely one I’ll be trying!

    • Hi Sharon – thank you!! That substitution would work fine!! This coating and preparation would be good for any flaky white fish!

  10. We don’t eat fish or meat, so I am clueless about the flavor of the fish but I absolutely love the crusting ingredients that you have used. Love the idea of using pecans along with the other ingredients as it adds another layer of crunch.

    • You are missing out, Sandhya, but I completely understand. Note, these crusting ingredients would be good for eggplant parmesan, minus the pecans.

  11. Parmesan crust on fish! OMG that’s genius! I bet it taste amazing with all that Italian spices, paprika and garlic… My kiddo would love this. I’m saving to try!

    • Thank you, Natalie!! I’m glad to hear your enthusiasm and that your kiddo would even like this!! Fancy palate your kiddo has – I love it!!

  12. I have always been a huge salmon fan but I seem to be stuck with it and never venturing to try any other fish! I think this has to change and your yummy rainbow trout surely inspired me!

  13. Our children love crumbed fish, so I try to make it at least once a fortnight. I don’t think I’ve cooked with rainbow trout before, so I’ll keep an eye out for it next time!

    • Oh, very nice! It sounds like there’s a lot of fish getting made in your house!! You all eat it more often that I do!!! Enjoy

  14. I just defrosted my freezer today, and actually found some trout in there. This is the perfect recipe to use…sounds awesome.

    • It’s amazing the things we have in our freezers that we forget about. This happens to me often, because I love buying meat on sale! Sounds like I might need to take a gander in my freezer too! Thanks!!

  15. Love the beautiful parmesan crust on this! I haven’t had trout in a long time – I’m mostly a seafood person, but might need to revisit that.

  16. I have never made rainbow trout, but I’ve never met anything I didn’t like that was covered in parmesan. This trout looks like it’s bursting with flavor and I’m looking forward to trying my hand at it!

  17. I haven’t de boned a fish till now, always buy the one which cleaned de boned from the market , also not bought the rainbow trout. Looks like nice flesh fish to go with parmesan cheese and that crusty top makes me drooling.

  18. I never would have thought to combine cheese and fish but I’ll have to share this one with my fish eating friends & family!

  19. This looks like such a great meal! I have never cooked my own fish, I have to admit that i am totally intimidated by it, but you make it seem not so scary! Thanks!

  20. I’ve always wanted to learn to clean and debone a fish – it just seems like a skill I should have since I cook so much. I’ve never tried, though! You make it sound so easy. We eat a lot of fish but I’ve never cooked rainbow trout at home – I will keep an eye out for it at the fish market!

  21. I saw this last week – and immediately put it on my meal plan. My husband would LOVE this dish. Parmesan crusted anything is a win for us!

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