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Rainbow Trout With Mushrooms And Artichokes

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


2  rainbow trout, butterflied and heads removed

*  seasoned salt

4  green onions with tops, chopped

4  ounces  sliced mushrooms (1 1/2 cups)

2  teaspoons  minced garlic

1  14 ounce can  artichoke hearts, drained and diced

2  tablespoons  butter

1/4  cup  dry white wine

1/2  teaspoon  salt

1/4  teaspoon  cayenne pepper


Rinse trout under cold water and pat dry. Split each trout to make 4 portions. Sprinkle with seasoned salt.

Chop green onions, slice mushrooms and mince garlic. Coarsely chop artichoke hearts.

Melt 1/2 tablespoon butter in a 12-inch non-stick skillet over medium-high heat 3 minutes. Cook trout in 2 batches. Lay trout in skillet, skin-side up; cook 2 1/2 minutes per side. Add 1/2 tablespoon butter to skillet between batches. Remove trout to a serving plate and tent with foil to keep warm.

Add wine and remaining 1 tablespoon butter to skillet. When butter melts, add mushrooms, onion, garlic, salt and cayenne pepper to skillet; Sauté 2 minutes or until mushrooms are soft. Add artichoke hearts and Sautè 1 more minute.

Spoon mushroom and artichoke mixture over trout and serve immediately.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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