• Easy

Serves 4

Ingredients

  • 4 Riverence Rainbow Trout fillets, thawed and patted dry⁠
  • 1 tbsp butter⁠
  • 1 cup onion, chopped⁠
  • 4 garlic cloves⁠
  • 2 cups half and half⁠
  • 1/2 cup grated Asiago cheese⁠
  • 1/2 cup grated fresh Parmesan, divided⁠
  • 8 cups cooked fettuccine (1 lb. uncooked)⁠
  • Parsley for garnish, chopped⁠
  • Lemon for garnish⁠, cut into wedges
  • Salt and pepper to taste⁠

Instructions / directions

Recipe provided courtesy of Riverence

  • Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the trout skin side down and cook for 2-3 minutes. Turn over and remove the skin.⁠
  • Push trout over to one side while it continues to cook and add the onions and garlic to the other side of the skillet. Sauté one minute.⁠
  • Break trout up into large pieces and reduce heat to low.⁠
  • Add half and half, salt and pepper and cook three minutes until thoroughly heated, stirring constantly, but do not boil.⁠
  • Gradually sprinkle Asiago cheese over trout, stirring constantly. Turn off heat.⁠
  • Add cooked pasta to trout and top with parmesan cheese and parsley. Serve each portion with a lemon wedge.⁠
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Rainbow Trout Fetuccini Alfredo

This recipe is brought to you by Riverence

Riverence is located in Idaho’s Magic Valley where we responsibly raise rainbow trout and steelhead trout in land-based farms. Our fish are raised from our own high-pedigree eggs in clear Rocky Mountain spring water to ensure the highest quality best-tasting fish available.

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