Broiled Rainbow Trout with Pine Nuts, Butter Stuffi

Name: Broiled Rainbow Trout with Pine Nuts, Butter Stuffing and Sage Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chopped fresh sage; 4 tablespoons unsalted butter, softened to room temperature; Juice of 1 lemon (about 2 tablespoons); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika; 3 scallions, finely chopped; 1/2 cup dry bread crumbs; 1/4 cup pine nuts; 2 fresh jalapeno peppers, seeded and diced; 1 clove garlic, finely chopped; 1 tablespoon chili powder; Salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; 4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you); Vegetable oil; Salt and freshly ground pepper to taste

Servings: persons

3 tablespoons chopped fresh sage
4 tablespoons unsalted butter, softened to room temperature
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 scallions, finely chopped
1/2 cup dry bread crumbs
1/4 cup pine nuts
2 fresh jalapeno peppers, seeded and diced
1 clove garlic, finely chopped
1 tablespoon chili powder
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)
Vegetable oil
Salt and freshly ground pepper to taste

1
Well in advance of cooking the fish, prepare the Sage Butter by placing all the ingredients in the bowl of a food processor fitted with a metal blade.
2
Pulse to combine well.
3
Using a rubber spatula, heap the mixture onto a sheet of waxed paper and roll to form a sausage shape.
4
Twist the ends to enclose the butter.
5
Set on a plate and refrigerate at least 1 hour to harden enough so that it can be sliced.
6
When the butter is firm enough to slice, remove the paper wrapping and cut it into 1/4-inch rounds, which will be used at the final moment of cooking to season the fish.
7
Keep refrigerated until ready to use.
8
Meanwhile, prepare the stuffing combining the bread crumbs, pine nuts, jalapenos, garlic, chili powder and salt and pepper in a bowl.
9
Drizzle the 2 tablespoons vegetable oil into this mixture and blend together lightly with a fork.
10
Preheat the broiler.
11
Brush both sides of the trout with vegetable oil.
12
Season with salt and pepper and broil skin-side up to crisp the skin, a maximum of 2 to 3 minutes.
13
Remove the fish from the broiler.
14
Place the fish, skin-side down, in a roasting pan that has been lightly rubbed with vegetable oil.
15
Sprinkle the stuffing mixture over the fish.
16
Place the fish in a 375 degree oven 6 to 7 minutes to finish cooking.
17
When the fish have nearly finished baking, crumble several pieces of the reserved Sage Butter on each fillet so that, in the last moment of cooking, the butter will melt, seasoning the fish.

1003

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons chopped fresh sage, 4 tablespoons unsalted butter, softened to room temperature, Juice of 1 lemon (about 2 tablespoons), 1/2 teaspoon salt, and more.

Yes, Broiled Rainbow Trout with Pine Nuts, Butter Stuffing and Sage Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Rainbow Trout with Pine Nuts, Butter Stuffing and Sage Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions