Broiled Rainbow Trout

My husband doesn’t care for most fish, so I rarely prepare it. On nights he works late I take advantage and make myself a fish dinner. Today I bought a scaled and deboned rainbow trout. I removed the head and cut away the side and back fins, rinsed it in cold water, patted it dry and laid it flat on a lined sheet tray.

To keep it moist in the broiler, I brushed a little melted butter over the flesh and seasoned it with kosher salt and  ground pepper.

While the fish cooked, I added a little minced shallot and garlic to melted butter and let it sweat for a minute or so. A squeeze of fresh lemon juice, some chopped chives and a dash of salt and pepper finished the sauce just as the trout came out of the oven.

I really enjoyed it and the quick cooking time, about 3 minutes, kept the dreaded fish smell to a minimum, so as not to offend the sensitive husband when he got home!

See the post on how to select fresh fish.


Broiled Rainbow Trout

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 4 portions
  • Category: Fish
  • Method: Broil


4 boned, filleted rainbow trout
2 tablespoons unsalted butter, melted
kosher salt
freshly ground pepper
1/4 cup unsalted butter
1 small shallot, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 tablespoons chopped chives


Preheat the broiler and line a half-sheet tray (13 inches by 18 inches) with foil or parchment paper.

Rinse the trout and pat dry. Lay skin-side down on the prepared tray.

Brush each trout with butter and season with salt and pepper.

Pop the trout in the oven and broil for about 3-4 minutes. Trout should be flaky, but now dry or brown.

While the trout cooks, melt the butter in a small saucepan, sweat the shallots and garlic for a minute. Stir in the lemon juice and chives.

Pour a little lemon sauce over each trout and serve immediately.




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