Rainbow Trout with Vegetables and Lemon Vinaigrette

I was at the grocery store the other day and rainbow trout was on sale, so I decided to buy some and try it out.

Ingredients (Veggies):

• Yellow and Orange Pepper (one of each)
• Mushrooms
• Olive Oil
• Salt and Pepper

Heat the olive oil in a skillet on medium-high. Cook the peppers and mushrooms until they're to your liking. Add salt and pepper to taste. Set aside.

Ingredients (Trout):

• Rainbow Trout Fillet
• Salt and black pepper
• Flour
• Olive Oil
• Butter

Season trout with salt and pepper then coat it slightly with flour (shake off excess). Heat the oil and butter on high heat. Place the trout meat first and cook until golden brown (about 2-3 minutes). Carefully flip and cook for an additional 2-3 minutes. Serve on top of the veggies.




Ingredients (Vinaigrette)

• 1 chopped shallot
• 1/2 cup lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoon balsamic vinegar
• 1/2 cup olive oil and canola oil (together)
• Salt and Pepper

Add shallot, vinegar, mustard, and lemon juice to a blender. Blend for 30 seconds then add oil. Add salt and pepper to taste then blend again. Serve with veggies and trout.

Done!