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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.

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.

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.