New Mexico Panned Rainbow Trout – a delicious recipe with trout, bay leaves, cilantro, butter, shallots, lemon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Gut and clean the trout and fill cavities with bay leaves and cilantro.
2
Measure the thickness of the fish and cook 9 minutes to the inch.
3
Melt 2 tablespoons butter in skillet.
4
Sprinkle shallots over bottom of pan.
5
Top with fish and place lemon slices over top of each fish.
6
Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
7
Keeping the lemon, remove the fish to a platter and keep warm.
8
Remove cilantro and bay leaves.
9
Over high heat reduce liquid in pan by half.
10
Add back the cilantro and stir.
11
Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce.
12
Serve with the fish.
58
kcal
Calories
6
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 rainbow or brown trout, 2 bay leaves, 2 sprigs cilantro, 2 tablespoons butter plus 6 ounces, and more.
Yes, New Mexico Panned Rainbow Trout 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.
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