Fabulous Fish Fry!

Living Well

Chef Mark Shoopman prepares a Pan Fried Rainbow Trout, topped with a vegetable medley. Mmmmm, Mmmmm! Here’s the recipe:

“Pan Fried Rainbow Trout ”

By Certified Executive Chef Mark Shoopman, CEC, CFBE of Lutheran Hillside Village

Preparation for 4 servings


4 each Fresh Lake Trout filets, boned, skin on

2 tablespoons Olive oil

2 tablespoons Whole butter

Pinch Sea salt and freshly ground pepper

1 each Firm ripe avocado diced

½ cup Fresh Tomato, seeded and finely diced

½ cup Bunch, fresh parsley, finely chopped

½ cup Sweet onion, finely chopped

2 tablespoons Fresh Garlic, minced

3 tablespoons Agave, more to taste if you like it sweeter

½ cup Parmesan cheese, shredded

1 each Fresh lemon, sliced

To Taste Sea salt and Freshly ground black pepper


Step 1 – In a medium size non-metallic bowl, toss all the vegetable ingredients together with agave, salt, pepper and Parmesan cheese and set aside.

Step 2 –Gently sprinkle the trout filets with the salt and pepper. Heat a non-stick skillet over medium-high heat. Melt the butter and olive oil until frothy. Cook the trout filets skin side down for 2 minutes to get a crispy skin. Flip the fish over for another 2 minutes until the flesh begins to brown. Flip the fish back over and top with vegetable-cheese mixture. Cover and reduce the heat to low and cook another minute until the cheese melts and vegies are heated. Top with fresh lemon and serve immediately

You may also season and bake in a preheated oven at 350 degrees F for approximately 15 minutes or until reaching an internal temperature of 135 degrees F.

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