Name: Broiled Butterflied Rainbow Trout with Roasted Poblano & Nori Anchovy Sauce
Prep time: 1 h
Cook time: 3 min
Total time: 1 h 3 min
Yield: 2
Ingredients: Smoke in Chimneys Whole Trout; 1-2 tablespoons olive oil; Microplastic Free Natural Spring Salt to season; 2-3 Roasted Poblano peppers; A handful of fresh cilantro; Juice of 1 lemon or Yuzu; 2-3 anchovy fillets; A small handful of dried Nori Seaweed Sheets; Just enough water for the blender; Digital Cooking Thermometer

Seafood 102 - Intermediate level seafood cooking technique: Learn how to "Butterfly" whole Rainbow Trout. We debone a Smoke n Chimneys Rainbow Trout and then broil it on high to perfection using a digital cooking thermometer to create the ideal crispy skin contrast with the moist perfectly cooked filets inside. This is an intermediate to advanced seafood cooking technique and that requires a filet knife, kitchen sheers, fish tweezers, a wire wrack and quarter sheet tray. Click here for basic Seafood 101 Recipes

Broiled Butterflied Rainbow Trout with Roasted Poblano & Nori Anchovy Sauce

Rated 5.0 stars by 1 users

Servings

Prep Time

60 minutes

Cook Time

3 minutes

Author:

Chef Alex

Join us in preparing a perfectly broiled Butterflied Rainbow Trout, a flavorful recipe. Watch the full video below to learn how to debone the fish using the Butterfly technique and then broil the fish to create the perfect crispy skin. We serve it over a vibrant sauce made from roasted poblano peppers, cilantro, lemon juice, olive oil, anchovies, and nori. This dish brings out the best in sustainable seafood, highlighting the natural flavors of the ocean with a zesty twist.

Image of Broiled Butterflied Rainbow Trout with Roasted Poblano & Nori Anchovy Sauce

Ingredients

Smoke in Chimneys Whole Trout
1-2 tablespoons olive oil
Microplastic Free Natural Spring Salt to season
2-3 Roasted Poblano peppers
A handful of fresh cilantro
Juice of 1 lemon or Yuzu
2-3 anchovy fillets
A small handful of dried Nori Seaweed Sheets
Just enough water for the blender
Digital Cooking Thermometer

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Directions

Butterfly the Rainbow Trout

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

Brush the meat & skin with Extra Virgin Olive Oil and season with Salt.
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.
Ensure the internal temperature of the trout reaches around 145°F (63°C).

Prepare the Sauce

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

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

Recipe Video

broiled trout Butterflied trout Rainbow Trout Seafood 102 trout Trout Recipe

Broiled Butterflied Rainbow Trout