Broiled Rainbow Trout Recipe

Prepare aromatics

Melt 2 tbs unsalted butter in a skillet over medium heat. Add the diced onion and celery and cook until softened and translucent, about 5–6 minutes. Stir in the chopped fresh sage and cook 30 seconds more until fragrant.

Combine stuffing

Place the 2 cups crumbled cornbread in a mixing bowl. Add the cooked aromatics, chopped parsley, optional cooked sausage or bacon (if using), 1 tablespoon milk and 1 lightly beaten egg. Season with 1 tsp salt and 1/2 tsp black pepper. Stir until moistened; the mixture should hold together when pressed. If too dry, add up to 1 tbs more milk.

Taste and adjust seasoning. Set the stuffing aside to cool slightly while you prepare the trout.

Preheat and season

Position an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Rinse and pat the trout dry with paper towels. Sprinkle 1/2 tsp kosher salt and a light pinch of black pepper inside each cavity and on both sides. Drizzle or brush each fish with a little olive oil (about 1/2 tbs per fish).

Stuff the fish

Gently open the cavity of each trout and stuff roughly 1/2 cup of the cornbread stuffing into each fish (adjust slightly so fish are comfortably filled without bursting). Use kitchen twine or toothpicks to loosely secure the cavity if desired. Place the stuffed trout on a foil-lined broiler pan or baking sheet, skin side down.

Broil

Broil the trout until the flesh flakes easily and the skin and stuffing are lightly browned, about 6–10 minutes depending on fish size and broiler strength. Check at 6 minutes; larger 10–12 oz trout may need up to 10 minutes. An instant-read thermometer inserted into the thickest part of the fish (not touching stuffing) should read 135–140°F (57–60°C). Remove from oven and let rest 2–3 minutes.

Make the butter sauce

While the fish broils (or just before removing the fish), melt 6 tbs unsalted butter in a small saucepan over medium-low heat. Add 1 tbs chopped fresh sage and cook gently for 1 minute to infuse. Stir in 1/2 tsp smoked paprika (or ancho), 1/4 tsp crushed red pepper flakes, and simmer for 30–60 seconds. Remove from heat and whisk in 1 tbs lemon juice and 1/2 tbs honey or maple syrup if using. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Taste the sauce and adjust acidity or sweetness to balance the chile heat. If too assertive, add another 1/2 tbs butter or a squeeze more lemon.

Transfer the rested stuffed trout to a serving platter. Spoon the warm chili-sage butter over the top of each fish, allowing some to melt into the stuffing and skin. Garnish with chopped parsley or sage and serve with lemon wedges alongside.

Serve immediately. Leftovers: refrigerate for up to 2 days (store sauce separately); reheat gently in a 300°F oven until warmed through to preserve texture.