recipe
Cedar Wrapped Rainbow Trout with Pineapple, Apple and Zucchini Cabbage Salad
Wraps infuse a smoky flavor and keeps trout deliciously moist and tender. Great for the grill or oven, this is an impressive way to serve your guests.
SERVINGS
2 people
INGREDIENTS
Wrapped Rainbow Trout Ingredients:
- 2 Cedar Wraps
- 2 (5-6 oz.) Clear Springs Rainbow Trout Fillets
- Fresh Thyme Sprigs
- Lemon Slices and Juice
- Salt and Pepper
Pineapple, Apple and Zucchini Cabbage Salad Ingredients:
- 1 medium Carrot
- 1 Zucchini
- 1 Granny Smith Apple
- 1 cup Fresh Pineapple, peeled and cored
- 2 Green Onions
- ½ cup Basil Leaves
- 2 cups Green Cabbage, shredded
- 1 tsp. Coarse Ground Mustard
- 1 Tbsp. Apple Cider Vinegar
- ¼ cup Mayonnaise
- 1 tsp. Sugar
DIRECTIONS
Rainbow Trout Directions:
- Soak the Cedar wraps in warm water for several minutes, and preheat oven or grill to 400°F.
- Pat rainbow trout fillets dry, and cut in half on the diagonal
- Layer a slice of lemon in the middle of a Cedar wrap.
- Top with two springs of fresh thyme.
- Season trout filets with salt and pepper and place on top of lemon and thyme, layering one slightly on top of the other.
- Close the wrap loosely around the trout and using string provided, tie to secure.
- Add another sprig of thyme on top, and grill or bake for 8-10 minutes.
Pineapple, Apple and Zucchini Cabbage Salad Directions:
- Peel carrot and chop into matchsticks, or use vegetable peeler to shave into ribbons
- Cut zucchini into matchsticks or shave into ribbons.
- Slice Granny Smith apple into matchsticks or thin slices.
- Cut pineapple into ½-inch pieces.
- Thinly slice green onions and basil leaves.
- Place carrot, zucchini, apple, pineapple, green onion and basil into a large bowl and season with salt and pepper.
- In a small bowl place mustard, apple cider vinegar, mayonnaise and sugar. Whisk together until completely smooth.
- Add dressing to vegetables and mix to combine. Serve with Cedar wrapped rainbow trout.
*Keep a spray bottle of water handy in case of flare-ups.
