Rainbow Trout with Jasmine Rice and Citrus Vinaigre

Name: Rainbow Trout with Jasmine Rice and Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rainbow trout, heads removed and cleaned; Salt and black pepper; 2 cups all-purpose flour; 2 tablespoons olive oil; 1 tablespoon olive oil; 1 teaspoon butter; Jasmine Rice, recipe follows; Citrus Vinaigrette, recipe follows; 3 cups Jasmine rice, rinsed; 3 1/2 cups cold water; 3/4 cup finely diced onion; 1 bay leaf; Salt; White Pepper; 1/4 cup Champagne vinegar; 3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired; 1 tablespoon finely chopped shallots; 1 tablespoon Dijon mustard; 2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference); Salt; White pepper; Steamed fresh seasonal vegetables, accompaniment

Servings: persons

4 rainbow trout, heads removed and cleaned
Salt and black pepper
2 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon butter
Jasmine Rice, recipe follows
Citrus Vinaigrette, recipe follows
3 cups Jasmine rice, rinsed
3 1/2 cups cold water
3/4 cup finely diced onion
1 bay leaf
Salt
White Pepper
1/4 cup Champagne vinegar
3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired
1 tablespoon finely chopped shallots
1 tablespoon Dijon mustard
2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)
Salt
White pepper
Steamed fresh seasonal vegetables, accompaniment

1
Season trout fillets lightly with salt and pepper on both meat and skin sides.
2
Lightly dust fillets with flour and shake off excess.
3
In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking.
4
(You may need to work in batches or use 2 skillets if you don't have one that is large enough).
5
Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown.
6
Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes.
7
With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
8
Combine all ingredients in a large saucepan.
9
Add enough salt and pepper to make the water taste slightly salty.
10
Cover and bring to a boil.
11
When the water level drops below the rice, reduce heat to maintain a simmer.
12
Simmer for about 8 minutes and turn off the heat.
13
Leave covered and let stand for about 5 minutes.
14
Fluff rice with a fork and serve hot with the trout.
15
Add vinegar, citrus juice, shallots, and mustard to a blender.
16
Blend for 30 seconds.
17
Slowly add oil while machine is running until emulsified; the vinaigrette should be thick.
18
Season with salt and pepper, to taste.
19
Add more citrus juice, to taste, if desired.
20
Drizzle over trout.
21
Toss with steamed fresh seasonal vegetables, if desired.

2175

kcal

Calories

164

Fat

160

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 22 ingredients. The key ingredients include: 4 rainbow trout, heads removed and cleaned, Salt and black pepper, 2 cups all-purpose flour, 2 tablespoons olive oil, and more.

Yes, Rainbow Trout with Jasmine Rice and Citrus Vinaigrette 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!

Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions