Pan Fried Rainbow Trout with Green Tomato Chutney

Pan Fried Rainbow Trout with Green Tomato Chutney
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


 

Pan Fried Rainbow Trout with Green Tomato Chutney

 

1½ cups pastry or cake flour
2 tablespoons cornstarch
salt and pepper
4 rainbow trout, heads off, gutted and split
¼ cup vegetable oil.


Combine the flour, cornstarch and salt and pepper, mixing well.

Dredge fish in the seasoned flour mixture.

In a skillet, heat the vegetable oil, then fry fish, cut-side-down first. Serve with Green Tomato Chutney. 

Serves 4.

Green Tomato Chutney

½ cup packed brown sugar
⅓ cup diced red onions
⅓ cup red wine vinegar
⅓ cup golden raisins
1 tablespoon minced garlic
¾ teaspoon peeled, minced fresh ginger
1 pound green tomatoes, diced
½ cup coarsely chopped dry-roasted peanuts*


In a medium saucepan over medium heat, combine brown sugar and remaining ingredients except the peanuts. Bring to a boil, then reduce heat to low and cook 1 hour and 45 minutes, stirring occasionally.

Stir in half the peanuts. When serving, top each portion with a sprinkle of the remaining peanuts. 

*If peanut allergies are a concern, replace peanuts with toasted pine nuts.



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