The Ohio Division of Wildlife stocks rainbow trout during spring and fall in various lakes and ponds throughout Ohio, including Forest Hill Pond in Cleveland, Little Turtle Pond in Akron, and Ohio/Erie Canal in Cleveland and Canal Fulton. The rainbow trout in this particular recipe was sourced from Heinen’s. The recipe was developed and prepared courtesy of Cleveland chef Tim Bando, who loves to fish (catch and release only) in the Chagrin River. This summery dish pairs nicely with a dry white wine or rosé.
- 1 pound rainbow trout
- 2 cups basmati rice, cooked according to package instructions
- ⅓ cup lemon juice
- ⅔ cups extra-virgin olive oil
- 1 teaspoon salt
- 2 cups fresh or frozen uncooked snap peas sliced on the bias
- 1 garlic clove, minced
- ¼ cup chopped mint
- ¼ cup chopped parsley
- ¼ cup chopped shallot
- ¼ cup pecorino, grated
- 2 tablespoons lemon zest
Cook rice in 3 cups water according to package instructions. Spread cooked rice on a large sheet pan and chill in the freezer until cool, then place in a mixing bowl.
Whisk together the lemon juice, olive oil, and salt. Mix into the chilled rice along with the peas, garlic, herbs, pecorino, and lemon zest.
Season trout with kosher salt and pepper to taste. Place a 3½ quart anodized aluminum sauté pan over medium to medium-high heat. Sauté trout, skin-side down, until crispy, about 3–4 minutes. Flip trout and cook for another 30 seconds. Serve trout on chilled rice salad.