Growing up fishing the clear rivers and streams of Western Montana, I learned early on how to make a delicious trout. Rainbow trout were plentiful, with a flaky, mild meat that even less-fish eaters will appreciate. Guess what? It’s also in our waters in Georgia!
Rainbow trout is good for those seeking high quality proteins source loaded with Omega-3 Fatty Acids. It’s also a good source of B-vitamins. To get the most of your trout, don’t fry it, bake it!
- Place filleted trout, skin on, on a sheet of oiled foil (use olive oil). Place on a baking sheet.
- Open up trout to expose the meat. Lightly season with salt and pepper
- Stuff with 3-4 garlic cloves and chopped fresh tomatoes
- Drizzle with olive oil, add a sprig of fresh thyme, then fold sides back down
- Cover with foil and crimp the sides and top of the foil to make a packet
- Bake at 450 degrees for 10-15 minutes. Fish should be opaque and smell amazing!
Here’s an example of someone who has made it:
More recipe instructions at: https://cooking.nytimes.com/recipes/12682-rainbow-trout-baked-in-foil-with-tomatoes-garlic-and-thyme
About Rainbow Trout:
Rainbow trout have an olive-green back, a whitish belly, and a broad, pink to red lateral stripe on the sides. They have heavy black speckling on the fins and body. They differ from other trout in lacking red spots or pale spots on a dark background.
Scientific Name: Oncorhyncus mykiss
Adult size: 5-32 inches
Distribution: Native to the Pacific slope of North America; introduced in the Tennessee, Coosa, Tallapoosa, Chattahoochee, and Savannah River basins
Above from: http://www.georgiawildlife.org/Fishing/RainbowTrout
To your health,
Starr
About the Author:
Starr Wharton, M.S., MCHES is a wellness specialist with more than 16 years experience in cardiovascular health and emergency medicine.
