Ruby Red Trout

 Ruby Red Trout
By Suzy Karadsheh

Ruby Red Trout is rainbow trout fed a diet of shrimp. Rainbow trout and ruby red trout are all commercially farmed. We bought some this Saturday. It has a very silky texture and this recipe worked well. The filets are very thin with skin on. Once cooked, the fish just flakes away from the skin.
Served with asparagus and some corn on the cob.

Ingredients

1 lb ruby red trout (two filets)
1teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
Salt and Pepper
All purpose flour for coating
Olive oil
Butter
Lemon wedges
Tablespoon each chopped chives, chopped scallions, chopped parsley, chopped mint to sprinkle over fish (optional but looks nice)

Directions

Mix 1 teaspoon coriander, 1 teaspoon garlic powder and 1 teaspoon paprika in a small bowl.
Rinse the trout filets and pat dry with a paper towel
Sprinkle both sides of the fish with salt and pepper, then season with the spices on both sides.
Coat the seasoned fish with flour, shake off any excess flour (you only want a thin layer)
In a large cast iron skillet, heat 3 tablespoons olive oil and 2 tablespoons butter over medium high heat till shimmering but not smoking.
Sear the trout filets for 3 minutes on each side, start with skin side down.
Remove the fish and place on a serving platter, sprinkle with chopped chives, chopped parsley, chopped mint and chopped scallions (a tablespoon of each)
Place lemon wedges on platter.