We are a group of avid fishermen: COAF Field Team. We post tips on our blog and publish articles for those who may be interested in fishing!
Simple and Quick!
Here is a recipe for broiling rainbow trout. A simple recipe that does not take long to prepare and is quick to cook! The recipe is the second trout recipe published by a group of avid fishermen who live in North Texas—specifically, in the city of Allen.
They call themselves the COAF (City of Allen Fishing) Field Team and tend to fish often. The team has been focusing on fishing for rainbow trout but is shifting to warm water fishing again as the Texas winter trout stocking season has ended and warmer temps are forthcoming in the area.
Do check out the recipe below and give it a try. So far, we have not been disappointed with the results!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 22 min
Serves Four to Six People
- 2 lbs Rainbow Trout, Fillets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Parsley
- 1 tablespoon Olive Oil
- 2 tablespoons Soy Sauce
- 1 tablespoon Lemon
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- Dry off fillets with a paper towel, and then lay skin side down onto a dish. Coat with olive oil.
- Combine salt, pepper, oregano, thyme, and parsley, and then lightly sprinkle onto the fillets. Let sit one hour before cooking.
- While the fillets sit, mix soy sauce and lemon into a bowl, and then refrigerate. You will only need a little to baste the fillets just before cooking; the remainder will be used as a dipping sauce.
- Set the rack in the oven, so the fillets sit 4"-6" from the heat source. Then, preheat the oven, setting it to "high broil" or "broil." Do this before the hour is up after you set the fillets aside as noted in Step 2. (Example: Our oven takes 10" to preheat; therefore, we started preheating the oven 50" after seasoning the fillets.)
- While the oven is preheating, coat the broiling pan with olive oil, and then place the fillets skin side down onto the broiling pan. Don't coat the skin with oil; this will make it easier to separate the meat from the skin at serving time.
- Next, lightly baste the fillets with the soy sauce and lemon dipping sauce. Be sure not to "double dip" the basting brush in the dipping sauce as the fish is raw. (Hint: Instead of dipping the basting brush into the sauce, we use a teaspoon to scoop it, and then dribble it onto the fish. Then, we use the basting brush to spread it evenly on the fillets.)
- When the oven is preheated, set the broiling pan with the prepared fillets onto the rack you set 4"-6" from the heat source earlier. And then, set the timer for 5".
- At 5", check the fillets. If they are white and flaky. Turn off the heat, and let sit in the oven for 2". If they are not, leave the oven on broil, and check the fillets in another 2". Repeat this until the fillets are white and flaky. When they are done, turn off the heat, and let sit in the oven for 2".
- After sitting in the oven with the heat source off for 2" remove from the oven. Using a spatula, separate serving size portions from the skin and place onto plates.
- Serve with asparagus, rice pilaf (or dirty rice), and sauteed onions and garlic. Add a little Sriracha Sauce to spice things up, and don't forget the soy sauce/lemon dipping sauce!
TRWD Flyfest and After...!
Where Did We Get the Fish?
The fish used in this recipe was a 20" rainbow trout caught the week following TRWD Flyfest 2018.
- The Tarrant Regional Water District (TRWD) hosts the event annually in March, stocking a section of the Trinity River in Fort Worth, Texas with rainbow trout.
- The trout are larger then the normal "stocker" trout that the Texas Parks and Wildlife Department releases in area community lakes, ponds, and rivers as part of the Winter Trout Stocking Program.
- For more on TRWD Flyfest, see their website.
Do check out the Team's video of the event and the fishing action on the Trinity River!
Let Us Know...
Do let us know if this recipe makes for a tasty meal when you try it out!
And do keep in touch with us by posting comments in the section below.
Sincerely, COAF Field Team.