Broiled rainbow trout recipe

Although rainbow trout is native to a narrow band along the West Coast of the U.S., cultivation in ponds dates back more than 100 years.

Today, farmers across the country raise this sweet, slightly nutty-tasting fish. Most market-ready trout comes from Idaho, where farmers send live fish to processing plants for filleting. Try this tasty gluten-free recipe next time you're looking for a fresh summer recipe.


  • 2 rainbow trout, butterfly filleted (about a pound each before heads are removed, 9 ounces after cleaning with heads taken off)
  • 1 teaspoon butter or olive oil
  • 2 tablespoons sliced almonds
  • Lemon pepper (use an unsalted blend, about 1/2 teaspoon total)
  • Lemon wedges


  1. Heat broiler to high. Rinse trout and pat dry. Open fish and place skin-side-down on a foil-lined broiler pan.
  2. Dot fish with butter or olive oil and sprinkle with almonds and lemon pepper. Broil about 5 minutes or until fish is opaque and flakes easily with a fork.
  3. Serve immediately with lemon wedges.

Nutrition Facts

This recipe makes two servings.

Each serving contains about:

  • 309 calories
  • 3 g carbohydrates
  • 36 g protein
  • 16 g fat
  • 93 mg sodium
  • 0 g fiber

To make this recipe gluten-free, use only spices or condiments that are gluten-free.

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