Poached Ruby Rainbow Trout

Four and a half minutes!  That is all the time it takes to cook this delicious fish after you prepare your water.  Prepare your vegetables and side dishes before you cook the Ruby Rainbow Trout.  It cooks very quickly.  The trout is a fresh water trout that is farm raised on shrimp, thus the pink color.

Ingredients

• 3 to 4 Pounds – Fresh Ruby Rainbow Trout
• 2 Teaspoons – Salt
• 2 Each – Lemons, one sliced thin
• 3 Tablespoons – Butter, melted
• Crab Boil or Old Bay Seasoning
• Fresh Chives

Preparation

1. Prepare a large skillet with water, salt and the sliced lemon.
2. Bring to a boil, then simmer just below the boiling point.
3. Add the rainbow trout and set  your timer to 4 1/2 minutes. 
4. Carefully remove with a large spatula and plate to cool slightly.
5. Remove the skin.
6. Plate and top with a blend of melted butter and lemon juice from the second lemon.
7. Sprinkle with Crab Boil (or Old Bay seasoning) and chives.

This recipe will work for any fish that does not contain much fat.  Cod will be a good alternative, but will take a couple of extra minutes to cook because of the thickness.  The rainbow trout are small, but 1/2 of a fish is a nice adult portion.  My local market does all the fancy butterfly work which makes this quick meal a snap!

This recipe will feed 5 adults and a bunch of kids that will look at it until they have eaten everything else on the plate …. then ask if they can get more fish.