Manitoba Trout!

What a beautiful way to eat fish.  Locally grown, responsibly farmed, DELICIOUS, and no need to put more pressure on our over fished oceans.   I love a tasty solution.

We currently have rainbow trout filets in the freezer section at the shop.  Each filet will feed 2 incredibly hungry big eaters, or more realistically, 3-4 people.

You can pan fry, bake, poach or bbq your fish.  Though some have great confidence in their bbq flipping abilities, I always make sure to cook these trout filets on some aluminum foil on the bbq.  I prefer to prevent a poorly executed fish flip and avoid the disaster of most of the trout falling into the flames.

Each trout filet will take about 10 minutes to cook when frying or grilling (5 minutes per side), and you’ll know that it’s done when the flesh flakes easily with a fork.

Trout lends itself equally well to a simple salt, pepper and garlic treatment, as more complex flavour combinations.  You can enjoy the beautiful salmon like flavour and texture of this trout on its own, but it also holds its own when marinated in spicy, robust, or heavy sauces or seasoning.

I love the flavour of trout on its own so I tend to opt for the plainer preparations, usually just a little salt, pepper, garlic and thyme on the bbq, then a small squish of lemon.

Feeling saucy though?

Whisk together

  • 1/4 cup butter, melted
  • 2 tablespoons lemon juice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Baste 2 lbs of trout filets with the mixture.  Grill on medium for 8-10 minutes, until the fish is almost done.  For the last 2 minutes, brush on a quarter cup of your favourite bbq sauce.


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