Riverence Provisions

Almond Stuffed Rainbow Trout

With a trusted certification like the ASC, you can confidently enjoy make-at-home seafood recipes like this Almond Stuffed Rainbow Trout without sacrificing taste or sustainability

Almond Stuffed Rainbow Trout

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Servings: 4

Almond Stuffed Rainbow Trout Recipe Ingredients

    2 ASC-certified Riverence Steelhead Trout fillets (8 ounces each)

    nonstick cooking spray

    1/2   cup sliced almonds, toasted and coarsely chopped

    2 tablespoons lemon zest

    2 tablespoons lemon juice

    1/4   cup chives, chopped

    1 1/2 cups breadcrumbs

    1/4   cup Italian parsley

    salt, to taste

    pepper, to taste

    1 egg, beaten

    kitchen twine (6-inch lengths)

    1 tablespoon olive oil

Almond Stuffed Rainbow Trout Recipe Instructions

  • Preheat oven to 350 F.
  • Rinse steelhead trout fillets and pat dry with paper towel. Line baking pan with parchment paper and spray with nonstick cooking spray.
  • Mix almonds, lemon zest, lemon juice, chives, breadcrumbs and parsley. Season with salt and pepper, to taste.
  • Add beaten egg to breadcrumb mixture and stir until well incorporated.
  • Lay first trout fillet skin side down on baking pan. Place twine pieces underneath fish, spacing 1 1/2 inches apart; leave untied.
  • Place breading mixture over trout fillet and remaining trout fillet on top of breadcrumb mixture, skin side up.
  • Secure trout fillets together using kitchen twine. Brush olive oil on trout and sprinkle with salt and pepper, to taste.
  • Bake 15-20 minutes, or until fish is cooked through. Slice into portions to serve.
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More Seafood Recipes You Might Also like

Whether seafood night at your house means sauteed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favorite meals. Delicious recipes abound when seafood is on the menu.

However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised – a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.

For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards – helping seafood shoppers make informed purchasing decisions.

It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.

“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”

A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.

“Whether your seafood is wild-caught or farmed, what matters to today’s shoppers is that it’s high-quality, flavorful and was fished or farmed in a responsible way that’s good for you and the planet,” said Roger O’Brien, president and CEO of the Santa Monica Seafood market and cafe. “Farm-raised seafood that’s been responsibly certified by the ASC delivers on the assurance that the seafood you’re buying is what it claims to be, which is a key commitment we make to our customers.”

To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.

SOURCE:
Aquaculture Stewardship Council

 

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