This was the best way we’ve had rainbow trout so far! We’ve a lovely recipe for making our own Creole spice mix, which was used for tonight’s dinner. You can do this with a more basic Cajun spice mix too! It will still be delicious!
You fillet your fish (or ask the fish monger to do that for you) and then rub in a little olive oil to both the skin and flesh side. Sprinkle over your spice mix of choice on BOTH sides and leave for a few minutes while you prepare your pan.
Allow your frying pan to come up to a medium heat with a little oil in it. We used olive oil as it’s our preference. Then place the fillets skin side down first and allow them to cook until you can see the top of the flesh is just starting to go translucent. Carefully turn them over and turn off the heat. Allow the residual heat in your pan to finish cooking them and serve.
We chose to have ours with new potatoes, a little salad and also trying another recipe out tonight, finished off some asparagus by pan frying in a little butter and chorizo jam. Complimentary flavour and quite fun to do!