I got rainbow trout at one of my favorite spots in Austin last year, and I’ve loved it since. Typically, I stick to salmon when cooking fish at home, but this trout was much less expensive and so good. We cooked the fish on the cast iron on the grill, but stovetop would work just as well. I grabbed two filets at the seafood counter at H‑E‑B, and it was $6! Served over cheddar grits, this was the yummiest meal, and I promise it couldn’t be more simple.
One thing I’ve learned about cooking fish over the past few years. Is that cooking it with the skin on allows for much more savory flavors. I personally love to eat fish skin – it has a multitude of health benefits, and I think it’s really yummy – buuuut, I know that freaks a lot of people out, so no worries. I would still recommend getting fish skin-on when possible, cooking with the skin, and removing prior to eating if you don’t like to eat it.
What you need:
- Rainbow trout (I got 2 filets)
- Garlic salt
What to do:
- Pat filets dry with paper towels.
- Season generously with garlic salt and pepper.
- Heat a cast iron skillet over high heat on grill or stovetop.
- Once heated, melt 3 tbsp salted butter in skillet.
- Place filets skin side down on skillet.
- Cook for 3 minutes on skin side, basting top side occasionally with the melted butter.
- Flip the trout, cook without moving for 2-3 minutes.
- Remove from skillet and plate with cheddar grits. Enjoy!