Best 4 Rainbow Trout With Jasmine Rice And Citrus Vinaigrette Recipes

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For those seeking a light and flavorful meal that's bursting with vibrant colors and textures, the tantalizing trio of rainbow trout, jasmine rice, and citrus vinaigrette dances on the palate with perfection. The delicate fish, with its iridescent hues, pairs harmoniously with the fluffy grains of jasmine rice, while the tangy and aromatic vinaigrette adds a refreshing brightness, transforming this dish into a symphony of flavors. Whether you're impressing dinner guests or savoring a delightful weeknight meal, discover the culinary magic that unfolds with this delectable recipe.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS TROUT ALMONDINE



Citrus Trout Almondine image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

BACON-CITRUS VINAIGRETTE



Bacon-Citrus Vinaigrette image

Bacon is combined with fresh orange and lemon juice for a tangy and savory dressing.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/4 cup cider vinegar
2 tablespoons freshly squeezed orange juice
2 teaspoons sugar
1 teaspoon freshly squeezed lime juice
Kosher salt and freshly ground black pepper
1/2 cup warm bacon fat

Steps:

  • Whisk the vinegar, orange juice, sugar, lime juice and a generous pinch of salt together in a small bowl. Gradually whisk in the bacon fat, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a few grinds pepper.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE



Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup wasabi
1 tablespoon honey
2 cups orange juice
1/2 cup vegetable stock
2 tablespoons red curry paste
1/2 cup white wine
1 shallot chopped
2 cloves garlic
1/3 cup rice wine vinegar
1/2 cup safflower oil or vegetable oil
Kosher salt and pepper to taste
4 (6-ounce) tuna fillets
Butter and water
2 cups Jasmine rice, cooked
1 tablespoon vegetable oil
1 cup canned whole straw mushrooms, drained
1 cup lychee nuts, quartered
1 cup wakame seaweed (rehydrated)
2 carrots, peeled and shaved into strips with peeler

Steps:

  • Garnish: long chives
  • In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
  • In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
  • Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
  • In a saute pan emulsify butter and water, add jasmine rice and heat.
  • In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

CRISPY GOLDEN TROUT ON FRAGRANT BASMATI RICE W/CHILE VINAIGRETTE



Crispy Golden Trout on Fragrant Basmati Rice W/Chile Vinaigrette image

Make and share this Crispy Golden Trout on Fragrant Basmati Rice W/Chile Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 24

1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon grated ginger
1 tablespoon sliced shallot
1 1/2 teaspoons chopped garlic
1/2 teaspoon black sesame seed
1/2 teaspoon white sesame seeds
1 tablespoon red chili paste (sambal oelek)
2 tablespoons honey
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup canola oil
1/4 cup all-purpose flour
1/4 cup cornstarch
salt
ground black pepper
2 butterflied skin-on rainbow trout (easier to handle if cut into 4 fillets)
vegetable oil, for frying
1 1/2 cups cooked basmati rice, cooled
1 teaspoon chopped fresh basil
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh oregano
1 tablespoon butter
fresh cilantro stem, for garnish

Steps:

  • To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).
  • To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
  • Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
  • While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.

Nutrition Facts : Calories 915.9, Fat 61.7, SaturatedFat 8, Cholesterol 15.3, Sodium 2068.1, Carbohydrate 83.4, Fiber 2.2, Sugar 18.2, Protein 9.6

Tips:

  • To ensure the trout is evenly cooked, make sure the fillets are of uniform thickness. If necessary, use a sharp knife to carefully trim any uneven edges.
  • Don't overcrowd the pan when searing the trout. If the pan is too crowded, the fish will steam instead of sear, resulting in a less flavorful dish.
  • Be careful not to overcook the trout. Overcooked trout will become dry and tough. The fish is done when it flakes easily with a fork.
  • To make the citrus vinaigrette, use a variety of citrus fruits, such as oranges, lemons, and limes. This will give the vinaigrette a more complex flavor.
  • If you don't have jasmine rice, you can substitute another type of long-grain rice, such as basmati or brown rice.
  • To add more flavor to the rice, try cooking it in chicken or vegetable broth instead of water.
  • Garnish the dish with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

This recipe for Rainbow Trout with Jasmine Rice and Citrus Vinaigrette is a delicious and healthy meal that is perfect for any occasion. The trout is seared until crispy on the outside and tender on the inside, while the jasmine rice is fluffy and flavorful. The citrus vinaigrette adds a bright and tangy flavor to the dish. This recipe is sure to impress your friends and family.

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