I didn’t see this combination coming but decided, what they hey! Of course, I went looking for trout fillets. Didn’t find any. I did find FROZEN whole rainbow trout. That made me stop and think – Do you really want to fix something with eyeballs watching you? Don’t get me wrong, I’m a fisherman. I filet my catch. It hit me – filet the trout! Uh, exactly how does one filet a frozen trout. And when it thaws, will it be the same consistency as fresh raw? I went with the whole trout. I’ve had Trout Almondine at restaurants and they do the whole fish so I figured, If they can do, So can I!!!
The next aspect was how to incorporate the banana. Do I shove the banana in the cavity? Mash it and then shove it in? I decided to make a honey sauce and cook the bananas. Of course, the idea of the banana mash is still playing around in my head for another go.
It was the olive and sweet pepper which still had me intrigued. I decided on a chutney of sorts. Diced red sweet bell pepper, fresh and crisp. Add in salty chopped olives; I wanted black but only had the green stuffed with pimento. If I’d known that while at the store, I’d have gotten yellow bell pepper and strawberries but instead, I got kiwi for a similar taste. I added pistachios for a little more crunch.
I was going to have a baked potato and a dollop of freshly made coleslaw. Well, I got the coleslaw made but forgot to put the potatoes into the oven. It didn’t matter; the plate was full anyway. Now, thinking back, I should have added the chutney to the coleslaw. Well, in reality, I did — I mixed it together on my plate as I was eating… after the picture was taken.
Overall, the fish was moist, tasty and just wanted to be swished around in the sauce before being eaten. The chutney was flavorful and a great combination of sweet, salty and just a little sour. When I mixed it with the coleslaw — oh yeah.
Rainbow Trout in Honey Banana Sauce w/ Kiwi Olive Chutney
- 2 whole rainbow trout
- 1/4 tsp salt
- 2 -3 T flour
- 2 T butter
- 2 T olive oil
- 2 cloves of garlic
- 2/3 c water (a nice white wine would work, too)
- 1 T balsamic vinegar
- 4 T honey
- 1 T butter
- 1 banana
- salt and pepper to taste
- 1/2 bell pepper, diced
- 3 kiwi, skinned and diced
- 1/3 cup green olives, chopped
- 2 T pistachios
- 1/2 bag coleslaw mix
- 1/2 bag angelhair coleslaw mix
- 1 cup Marzetti Cole Slaw mix (give or take to taste)
~ Set oven to 225-250.
~ Melt 2T butter in skillet with 2T olive oil over medium heat
~ Lightly dust fillets with flour, salt and pepper
~ Place fish into hot skillet and fry approx 3 min per side, turning once
~ Remove and place on plate in oven to keep warm
~ Slice garlic very thin and add to pan juices.
~ Add water, honey, butter and let reduce
~ Cut banana into 3/4 - 1" slices and place in reduced syrup
~ Turn bananas once to cook both sides - about 2 min a side
~ Reintroduce the fish and heat for approx 2-3 mins
~ Carefully remove fish, place bananas on top of fish, pour sauce over fish.
~ Mix ingredients together and chill.
~ Place about 1/3 cup of chutney on plate by fish
Blend together. Refrigerate to chill.