Fresh rainbow trout from Wisconsin and provided by Whole Foods – delicious! Served with quinoa, yummy carrots and a tossed salad. So easy to cook and low fat and nutritious. Sometimes I will leave the heads and tails on if I am baking them whole but in this recipe I broiled the fillets. My fishmonger always guts and cleans them so they are ready to cook.
This is a new recipe for me, after posting over 350 recipes I have made over the years it is fun to try cooking this fish differently and adding a new side dish, quinoa. See Quinoa Pilaf Three Ways.
Cute little guys about 1/2 lb. each.
Remove the heads and tail and open to expose both fillets. Place the fish on lime or lemon slices flesh side up. Drizzle each with 1 tsp. lemon juice and season with black pepper. Position the broiler rack about 4 inches from the heat and broil until the fillets are opaque, about 5 minutes.
To serve, mound the quinoa on a serving plate and top with the rainbow trout. Sprinkle with parsley and serve with lemon wedges.