For the past two decades, Canoe Restaurant has been Atlanta’s go-to destination for fine, yet not stuffy, American cuisine. It’s been on my must-visit list for several years, but unfortunately I rarely see any part of Atlanta outside Hartsfield-Jackson airport. Should I someday make it, I just may order Chef Matthew Basford’s signature seared trout with lobster ravioli. While February may be a bit early for a trout recipe, the season is just around the corner so put this recipe in your pocket for opening day.
Seared North Carolina Trout
8 ea. 7-8 oz. trout fillet (Pin Bones Removed)
½ red onion, sliced thin
½ bunch rapini (thick stem removed)
2 oz. olive oil Blend
Salt and pepper
1. Sautee the onions with oil till caramelized
2. Blanch the rapini is water and cook for 3 minutes. Add blanched rapini to caramelized onions. Set aside and reserve.
3. Sear the seasoned Trout in a cast iron pan (or any flat pan will also work). Make sure the olive oil is hot before adding the trout or it will stick. Start with the skin side down first. Once fish is in pan reduce heat to medium and gently cook for 4 minutes. Flip fish over and turn down to low and cook for a further 4 minutes.
4. Place the rapini-onion mixture on each plate. Place the trout atop the vegetables. Serves 8