Ingredients

 

    4 (6 to 8 oz portion) Cole-Munro farm-raised trout fillet

    Salt & pepper to taste

    Juice of ½ lemon

    1-2 oz olive oil

 

Salsa Ingredients

 

    1 large fresh peach, sliced

    1 small sweet red pepper, sliced fine

    1 small red onion, sliced

    ¼ cup fresh cilantro, chopped

    Juice of 3 limes

    1 tsp jalapeño, chopped

    Sea salt & fresh ground pepper to taste

Directions

 

 In a large bowl, mix all ingredients for the salsa.  Cover and refrigerate (will keep 3-4 days in fridge).

 

 

 Heat olive oil in a non-stick pan.  When oil is hot, place the Cole-Munro trout flesh side down and cook on medium to high heat until flesh is golden brown.

 

 Turn over and season with salt and pepper.

 

 

 Lower heat to medium and allow fish to cook until flesh is firm with just a slight hint of pink, approximately 5 minutes.

Rainbow Trout with Peach Salsa

Pan-Seared Rainbow Trout

Ingredients

 

    4 (6 to 8 oz portion) Cole-Munro farm-raised trout fillet

    1/2 Package Regular Fish Crisp Coating Mix

    1 Lemon

    Worcestershire Sauce

    2-3 oz Olive Oil

 

 

Directions

 

Season the Cole-Munro farm-raised trout fillet with lemon juice and 3-4 dashes of the Worcestershire sauce and dredge in the Fish Crisp.

 

Heat oil in a non-stick pan and cook fish flesh-side down.

 

 

Cook on medium to high heat until flesh is golden. Turn over and season with salt and pepper.

 

 

Allow to cook until flesh is firm with just a slight hint of pink (approximately 5 minutes).

Oven-Baked Barbecue Rainbow Trout

Ingredients

    4 (6 to 8 oz portion) Cole-Munro farm-raised trout fillet

    2 tbsp butter, melted

    2 tbsp lemon juice

    1/4 tsp paprika

    1/8 tsp cayenne pepper (optional)

    1/4 cup barbecue sauce

 

 

Directions

 

Preheat oven to 375°F.

 

 

Arrange the Cole-Munro trout fillets on a large piece of aluminum foil.

 

 

Whisk together the butter, lemon juice, paprika, and cayenne pepper, if using.  Brush the mixture onto the fillets.

 

 

Bake until the fish flakes easily with a fork, about 20 minutes.  Brush the fillets with barbecue sauce; bake another 2 minutes

Easy Baked Rainbow Trout

Ingredients

 

    4 (6 to 8 oz portions) Cole-Munro farm-raised trout fillet

    4 tbsp pure maple syrup

    2 tbsp olive oil

    Sea salt, to taste

    Lemon pepper, to taste

 

 

Directions

 

Preheat oven to 375°F.

 

 

Arrange the Cole-Munro trout fillets on a large piece of aluminum foil. Season with sea salt and lemon pepper.

 

 

In a small bowl, whisk together olive oil and pure maple syrup until smooth. Pour mixture over seasoned fillets.

 

 

Bake until the fish flakes easily with a fork, about 20 minutes. Separate fish from skin to serve.

Rainbow Trout Amandine

Ingredients

 

    4 (6 to 8 oz portions) Cole-Munro farm-raised trout fillet

    1/2 cup butter

    4 tbsp slivered almonds olive oil

    1 1/2 tsp lemon juice

    Salt and pepper, to taste

Directions

 

Preheat over to 375° F.

 

 

​In a small frying pan, sauté almonds in butter over medium-high heat until they just begin to turn pale brown. Set aside.

 

 

Line baking sheet with aluminum foil. Place Cole-Munro trout fillets, skin side down, on foil.

 

 

Whisk together olive oil and lemon juice; pour over fillets. Season with salt and pepper.

 

 

Bake until the fish flakes easily with a fork, about 20 minutes. Pour butter and almonds over the trout before serving.

Lemon Yogurt Rainbow Trout

Ingredients

    2 (6 to 8 oz portions) Cole-Munro farm-raised trout fillet

    2 tbsp fat-free plain Greek-style yogurt

    1 tsp lemon juice

    2 tbsp fresh basil, chopped (or 1/4 tsp dried)

    pinch of fresh dill, chopped

    fresh ground black pepper, to taste

 

Directions

 

Preheat oven to 375°F.

 

 

Whisk together all ingredients in a small bowl (excluding Cole-Munro trout).

 

 

Line a baking sheet with aluminum foil.  Place Cole-Munro trout fillets, skin side down, on foil.

 

 

Pour prepared mixture over fillets.

 

 

Bake until the fish flakes easily with a fork, about 20 minutes.  Remove skin to serve.

Contact Us

5 Barrie Blvd, St. Thomas, ON, N5P 4B9

(519) 637-6396