Trout Recipe: Trout with Huckleberry Basil Sauce
Since the pandemic we have not been going anywhere we don’t have to. This has caused me to find what I need online. Fortunately there are now so many ways to buy what you need and have them delivered even to rural areas. I have found that thanks to companies like Know Seafood (affiliate link) I can even get first class fish, scallops, shrimp and more delivered right to my door. In the last box I received from the company I bought some rainbow trout for the hubby. I know it’s so ridiculous buying trout when we live on a first class trout river (and on one memorable occasion an eagle dropped one by the yurt – but that’s another story) but it’s not exactly fishing season, is it? I don’t care for trout so he’s a happy man.
ALL AMAZON PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL CHARGE TO YOU)
Trout with Huckleberry (or Blueberry) Basil Sauce
Serves 2
- 2 6oz trout fillets
- 2 TBS flour
- 2 TBS cornmeal
- 1 tsp salt
- 1 TBS canola oil
- 1 1/2 cups huckleberries or blueberries
- 2 TBS lemon juice
- 1 TBS sherry (optional)
- 1 tsp cold, unsalted butter
- 12 large basil leaves, cut in chiffonade
- salt and pepper
- 2 cups cooked jasmine rice
- Add the huckleberries or blueberries to a saucepan over medium heat. When the berries start to release their juices add the lemon juice and let simmer gently.
- When the sauce has thickened slightly start cooking the fish.
- mix the flour, cornmeal and teaspoon of salt on a plate. Dredge the trout fillets so they are coated on both sides.
- Heat a fry pan over medium high heat. When hot add the canola oil and swirl to coat the pan. Add the trout fillets and cook for 4 minutes and carefully turn. Cook for about 4 minutes, making sure the fish is cooked through.
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
- While the fish is cooking finish the sauce – remove the sauce from the heat and taste. Adjust seasoning if needed. Add the butter, let it melt into the sauce and stir to combine. Sprinkle in 3/4s of the basil and mix gently. Reserve the rest of the basil to sprinkle on top of the dish.
To Plate:
- Place a cup of rice, top with the trout fillet and half of the sauce. Sprinkle with some basil. Add a vegetable of choice – I made roasted beets.
How Was the Trout Recipe?
Just like when I make a salmon recipe for the hubby, I have no blessed clue. I don’t like trout. Well except for Harry and Trout cookies. Trout is Harry the Farm cat’s catnip toy for those that don’t know. But that Trout is not a fish I will be cooking.
But back to this trout recipe – the hubby loved it and that is all I care about. He said that even though he didn’t catch the trout it was still very tasty. In fact all of the seafood we bought from Know Seafood has been very good; it tastes super fresh and has been of very high quality. I purchased shrimp, scallops, yellowfin, lobster tails and obviously – trout. The lobster will play a role in the dinner for our 39th anniversary dinner in February.
I have been very pleased with both quality and service from Know Seafood. The link I have used here for the company will give you $25 off your first order of $125 or more (I also get $25 when your order ships.)
