Fresh Boneless and Butterflied Trout (10 Fish, 5-lbs.)

Serving Suggestions — Pan Fried

Product: Butterflied Rainbow Trout
Quantity: Includes 10 fish, yielding about 8 oz each

Daily Fresh Fish's rainbow trout is fresh and butterflied, boneless with head on, Trout is one of the most versatile fish in the culinary world. They have a lovely white meat color and rich in flavor. Rainbow trout is silvery-gray color with rainbow iridescent scales. These delicious beauties are great for pan frying.

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Nutrition Facts —low in fat!

Rainbow trout is an excellent source of protein and B vitamins while low in cholesterol and fat, which makes trout a perfect choice for a healthy diet. On top of those benefits trout contains great contents of Omega-3 fatty acids.


Trout and wild rice


  • 1.5 cup wild and long-grain rice blend
  • 1/2 cup pecan halves
  • 3 naval oranges
  • 1/2 small head radicchio, thinly sliced (about 2 cups)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • butterflied trout fillets (about 1 pounds)
  • 1 tablespoon chopped fresh chives
  • Directions

    1. Heat oven to 350° F. Cook the rice according to the package directions.

    2. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

    3. Cut away the peel and pith of 2 of the oranges. Working over a medium bowl, cut along both sides of each orange segment, releasing the segments into the bowl.

    4. Juice the remaining orange and add the juice to the bowl along with the radicchio, pecans, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

    5. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the trout with ¼ teaspoon each salt and pepper. Cook skin-side down first, in batches, until cooked through, 1 to 2 minutes per side.

    6. Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.

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