Cooking with Josh:Lemon-Herb Rainbow Trout


Chef Josh Aaron
The Island Bar and Grill
Highport Marina

Lemon-Herb Rainbow Trout

2 whole butterflied Rainbow Trout
1 tbsp Lemon Pepper
1/2 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp italian seasoning
Olive oil
1 lemon sliced

Pasta Salad

1/2 Box Tri-Colored Pasta
3 tbsp Olive Oil
1 1/2 tbsp white vinegar
1 floret of broccolli diced
1 floret of cauliflower diced
1/4 can sliced black olives
1/2 package italian dressing mix

Heat frying pan over medium to medium high heat and coat with olive oil, combine seasoning and season fish and place skin side up on frying pan. Cook for 2 to 3 min on each side and brown a few lemon slices in same pan after removing from pan and place on top of fish. Serve with skin side down.
Cook pasta and strain and rinse, combine oil, vinegar, italian dressing mix, and salt and pepper. Add vegetables, olives, and pasta and toss to coat. Refrigerate until ready to eat.


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