Rainbow Trout with Bacon & Mushroom Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 filets of rainbow trout or any white fish
  • Pinch of salt, pepper and cayenne pepper
  • 1 8oz pack of cremini mushrooms, diced
  • ¼ lb bacon, cubed and cooked
  • ½ red onion, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red wine vinegar
Instructions
  1. Preheat oven to 350. Place fish on a sheet pan and drizzle with a little evoo and sprinkle on the salt, pepper and cayenne. Cook for twenty minutes until tender and flaky.
  2. Cut bacon into cubes and cook in a frying pan until crispy. Remove with a slotted spoon and drain on paper towels. Reserve two tablespoons of bacon fat in the pan.
  3. On medium heat, throw in the red onion and diced mushrooms and saute for 5 minutes until softened. Sprinkle in salt and pepper then place in a bowl. Toss with the bacon bits and red wine vinegar and set aside.
  4. Top the fish with the mushroom and bacon mixture and enjoy immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/06/06/rainbow-trout-with-bacon-mushroom-vinaigrette/