Blast Roasted Red Trout Fillet, Garlic-Lemon Butter, Market Veggies, Red Rice Pilaf (for 1)


Jay’s Blast Roasted Red Trout Fillets are spritzed with lemon and lime, white wine, and butter, then roasted in the oven at 425 degrees, and accompanied with a medley of market veggies, a pat of garlic-lemon-parsley compound butter, and a side of red rice pilaf. The pinkish-white, flaky trout melts in your mouth. (The trout is cooked with “skin-on”.)

Side note: If you were lucky to grow up on a lake in central New York, trout would be the first fish you ever tasted. Back then, fishing was for sport – but mostly for dinner. My grandmother cleaned and stuffed the lake fish with herbs and lemon, wrap it in tin foil, then grilled it whole over charcoal flames. Setting the sizzling fish in the middle of a picnic table, we grabbed a fork and dug in. #simplertimes    

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