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A family favorite loaded with fiber, protein, and veggies!!

Clear Springs Foods makes its home on the scenic Snake River Canyon of southern Idaho's Magic Valley. Here, our Rainbow Trout are farm-raised in concrete raceways fed by an abundance of crystal clear spring water. Ideal growing conditions, combined with a commitment to quality and innovation, have made Clear Springs the world's largest producer of Rainbow Trout.

Summer is a great time for grilling, but is it a healthy choice?

Smoking Clear Springs Rainbow Trout on a charcoal grill or a gas grill is really easy to do and adds aroma and flavor to many recipes. Try it in these savory wraps for lunch, a light dinner or cut into 1-inch pieces for a shareable and delicious appetizer.

An easy and tasty grab and go lunch to use up leftover trout!

Seafood and Fish are perfect for BBQ season! They cook quick and taste great! Keep your food safe with these tips!

Grilling on a cedar plank adds depth of flavor to your meal.

Check out Chef Matt's tips for creating the perfect grilling experience with a cedar plank.

Rainbow Trout and Shrimp in Curry Simmer Sauce

Ingredients

2 4-6 ounce Clear Springs trout fillets
salt and pepper
4 large shrimp, peeed and deveined
2 tablespoons coconut oil
1 carrot, peeled and cut into two-inch-long strips
½ cup fresh green beans, cleaned and cut into two-inch pieces
2 green onions, cleaned and cut into one-inch pieces.
1 cup Curry Simmer Sauce, (Patak’s prepared), warmed
1 cup Basmati rice, cooked
2 tablespoons cilantro, chopped
Microgreens
Instructions

In a large skillet, heat 1 tablespoon of the oil. Place Clear Springs trout fillets skin side down and cook for 2-3 minutes. Turn the trout, season with salt and pepper and continue cooking for 1-2 minutes. At the same time, add the shrimp on the side of the same skillet cooking, alongside the trout until shrimp is pink.
In a another medium-size skillet over medium-high heat, add the remaining coconut or olive oil. Add carrots and green beans and sauté for two minutes. Add onions and continue cooking for 1-2 minutes more, keeping them crisp-tender and warm.
Mix the warm Basmati rice and cilantro together.
Spoon ½ cup of the Curry Simmer Sauce in the middle of a large plate and spread around a little.
Add ½ cup of the rice in the middle of the sauce and tap the rice down a bit.
Place the trout on rice and add half of the vegetables on top.
Place two shrimp on the trout and garnish with micro-greens.
Repeat with the remaining ingredients.

View the full recipe here: http://freshfishkitchen.com/seared-ra...

Clear Springs rainbow trout is a sustainable, easy-to-cook fish that tastes great with a variety of flavors. Cooking seafood in parchment is a great method if you're worried about overcooking and drying out your fish; the paper holds in the steam and keeps your fillet moist.

See the full instructions here: http://freshfishkitchen.com/clear-spr...

Or follow along below:

Ingredients:

4 Clear Springs Rainbow Trout Fillets
4 small oranges, if in season, use blood oranges
16 sprigs fresh thyme
Olive oil
Sea salt and fresh ground black pepper

Directions:

Pre-heat oven to 400° Fahrenheit.
Rinse each fillet and pat dry.
Take four 16- by 12-inch pieces of parchment and fold the edge over by half an inch on all sides.
Thinly slice the oranges, removing the seeds, and lay 6-8 slices in the middle of each parchment.
Place several sprigs of thyme on the oranges.
Lay one fillet on top of the oranges, drizzle with olive oil, and season with salt and pepper. Top with another sprig of thyme.
Fold one side of parchment over the trout and then the other side, securing with a piece of cooking twine. Fold each end of the parchment under twice on each end and press firmly. Place parchment packet in a large baking dish and repeat with the remaining three fillets.
Bake for 10-12 minutes. Serve the rainbow trout in the parchment on each plate.

Pan Seared Rainbow Trout with Orange Butter Pecan Sauce

Ingredients:
1 tablespoon olive oil
2 5-ounce Clear Springs Rainbow Trout fillets, thawed
Salt and pepper to taste
1 tablespoon butter or Ghee
1/2 cup chopped pecans
Zest and juice of two medium oranges or one large orange
Chopped parsley for garnish

Instructions:
Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat.
Season the rainbow trout fillets with salt and pepper and place skin side down in skillet. Sear 3-4 minutes. Turn fillets over and sear another 2-3 minutes until the skin is crispy and the fish flakes easily. Remove and keep warm.
In the same skillet, melt one tablespoon of butter or Ghee.
Add the pecans, scraping any brown bits up from the bottom of the pan. Toast pecans, stirring often, for about 1 minute. Pour in the orange juice and reduce by half.
Season pecan-orange sauce with a bit of salt to taste and pour over trout. Garnish with orange zest and parsley.

See the full recipe here: http://freshfishkitchen.com/thai-chil...