Broiled Butterflied Rainbow Trout

Directions

Butterfly the Rainbow Trout

1. 
   1.

   Defrost overnight and then thoroughly dry the fish inside and out.

2. 
   2.

   Start by butterflying a fresh Seatopia Rainbow Trout. Carefully cut through the rib cage along the spine to separate the rips from the backbone to open the fish flat.

3. 
   3.

   Cut off all fins then cut out the backbone with kitchen shears and then carefully remove all pin bones one by one using fish bone tweezers while keeping the flesh of the fish intact.

Broil

1. 
   4.

   Brush the meat & skin with Extra Virgin Olive Oil and season with Salt.

2. 
   5.

   Place the butterflied trout on a broiling pan and broil for a few minutes until the flesh is cooked through and slightly charred on top.

3. 
   6.

   Ensure the internal temperature of the trout reaches around 145°F (63°C).

Prepare the Sauce

1. 
   7.

   In a blender, combine sharp Poblano peppers, fresh cilantro, lemon juice, a tiny bit of water, salt, olive oil, anchovies, and seaweed. Blend until smooth.

Serve

1. 
   8.

   Spread the blended sauce on a serving plate and place the broiled trout on top. Garnish with additional cilantro or lemon wedges if desired.