Entree: United States – Idaho (Pacific Northwest) – Idaho Rainbow Trout

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 rainbow trout fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 6 g)
- 1 lemon, zested and juiced (zest and about 2 tbsp/30 ml juice)
- 1 tbsp (15 ml) capers, drained (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1.5 lb (680 g) small Idaho potatoes (fingerling or new potatoes)
- 2 tbsp (30 ml) olive oil for potatoes
- 1 tsp (2 g) garlic powder
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil for asparagus
- Lemon wedges, for serving

Instructions

Short Description:
Fresh Idaho rainbow trout grilled simply and finished with lemon-butter and parsley, served with roasted Idaho potatoes and grilled asparagus for a complete Pacific Northwest main course.

Regional Notes:
This Idaho version emphasizes local, freshwater rainbow trout cooked simply to showcase the fish's flavor, paired with Idaho potatoes (a local staple) and seasonal asparagus common in the Pacific Northwest. The approach—grilling the trout with minimal seasoning and finishing with a bright lemon-butter—is typical of Idaho preparations rather than heavily sauced or breaded versions found elsewhere.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Halve any larger potatoes so they are uniform in size. Toss potatoes with 2 tbsp (30 ml) olive oil, garlic powder, thyme, 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) pepper. Spread in one layer on the prepared baking sheet and roast until tender and golden, 25–30 minutes, flipping once halfway through.
3. While potatoes roast, prepare the asparagus: toss 1 lb (450 g) asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Set aside.
4. Make lemon-butter: in a small saucepan over low heat, melt 2 tbsp (30 g) unsalted butter with minced garlic until fragrant, about 1 minute; remove from heat and stir in lemon zest, about 2 tbsp (30 ml) lemon juice, capers (if using), and 2 tbsp (8 g) chopped parsley. Keep warm.
5. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the trout fillets lightly with 1 tbsp (15 ml) olive oil and season both sides with the remaining 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) pepper.
6. Grill asparagus directly on the grill or in a grill pan for 4–6 minutes, turning once, until tender-crisp and charred in spots. Transfer to a plate and keep warm.
7. Grill trout fillets skin-side down first: place fillets on the grill and cook 3–4 minutes with the lid closed (or covered), then flip gently and cook another 1–2 minutes, until the flesh is opaque and flakes easily and internal temperature reaches 145°F (63°C). Total cook time will be about 4–6 minutes depending on thickness.
8. Remove trout from the grill and brush generously with the warm lemon-butter sauce. Let rest 1–2 minutes.
9. Plate by dividing roasted Idaho potatoes and grilled asparagus among four plates. Place a trout fillet on each plate, spoon any remaining lemon-butter over the fish, and garnish with additional chopped parsley and lemon wedges.
10. Serve immediately with extra lemon on the side.