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The chef's recipe: Trout with a citrus crust — from Steak Pit

Published September 11, 2013 3:50 pm

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This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Abe Rainey • Chef Steak Pit Restaurant, Snowbird Ski & Summer Resort.

Since fishing is so popular in Utah, the encrusted fresh Idaho rainbow trout fillets are a favorite on the Steak Pit menu. Chef Abe Rainey credits a friend's mother for the inspiration. She had given him a cookbook on pairing food with beer and he adapted one of the recipes for the citrus herb crust.

"It's simple, light and fun to grill," he said, suggesting the trout be paired with beer, chardonnay or even water.

Steak Pit Restaurant at Snowbird Ski & Summer Resort• 9600 Little Cottonwood Canyon Road, Snowbird, 801-933-2260 —

Calling all chefs

Each week The Salt Lake Tribune highlights a recipe from a local chef. If you know a chef whose work should be featured, have him or her contact food writer Heather May at hmay@sltrib.com

Citrus herb crust for fresh Idaho rainbow trout fillets

1 cup Italian bread crumbs

1/2 cup smoked or regular almonds (your choice)

1 orange, zested and juiced

2 lemons, zested and juiced

1 lime, zested and juiced

1/2 cup chopped fresh parsley or 1/4 cup dry parsley

4 tablespoons melted butter, cooled to room temperature

5 Rainbow Trout fillets

In a food processor, combine bread crumbs, almonds, and parsley. Mix for 3 minutes.

Turn food processor off and add zest and juices. Mix 3 minutes more.

While the food processor is still on, add melted and cooled butter slowly to incorporate.

Pat the coating onto the fillet. Trout can either be sautéed in butter in a pan, or grilled skin-side down if using a grill.

Coating will adhere even better if coated fillets are wrapped in plastic and refrigerated overnight.

Servings • 5

Source: Abe Rainey, chef Steak Pit Restaurant Snowbird Ski & Summer Resort,