Rushing Waters President, Peter Fritsch’s Tarragon Trout Recipe on Today’s TMJ4
This delicious, nutritious dish celebrates Wisconsin Aquaculture, cooks up in only a few minutes and uses simple fresh ingredients. To learn more about the Wisconsin Aquaculture Association, visit their website.
4 Boneless Rainbow Trout Fillets
4T Grape Seed Oil
2 T Chopped Fresh Tarragon
½ Lemon Juiced
Sweet Smoked Paprika
Prepare your herb oil–20 minutes in advance. Combine 4T Grape Seed Oil with the juice of half a lemon and 2T of chopped fresh tarragon. Wisk together to emulsify and allow sitting for 20 minutes to meld the flavors.
Preheat your skillet to medium and drizzle with Grape Seed oil. Sear fish, beginning with the flesh side (around 5 minutes) till golden. Carefully flip your fillets and complete the cooking processes on the skin side (around 2 minutes). Once you turn your fish, generously baste the flesh side of the fish with your tarragon herb oil.
Remove you fillets from the skillet and finish each fillet with a sprinkling of kosher salt, freshly cracked pepper and Smoked Paprika.
Serve immediately and enjoy!