All you need: 2 (4 oz each) Responsible Choice rainbow trout fillets, skin removed Salt and black pe

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Cajun Seasoning 2 tbsp Spanish paprika 1 1/2 tsp cayenne taam pepper 1 tsp dried thyme 1 tsp dried oregano 1 tsp chili powder 2 tsp garlic powder 1 tsp onion powder 3/4 tsp ground cumin 1/2 tsp nutmeg 2 tsp salt 1 tsp black pepper
Trout: 4 (6 oz each) Responsible Choice rainbow trout fillets (1/2-inch thick) 2 tsp extra virgin olive oil 1 tbsp Cajun seasoning 2 tbsp chopped fresh parsley 1 green onion, chopped lemon wedges, as needed
All you do: For seasoning: mix all the ingredients together to create a spice rub, to be used in the preparation of the fish. The recipes makes enough seasoning for use a second time. Preheat the broiler. taam Pat fillets dry and lightly brush both sides with oil. Sprinkle both sides evenly with Cajun seasoning. Place skin-side-down on broiler rack. Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes easily when tested with a fork. Arrange on a platter; sprinkle with parsley and chopped green onion. Serve with lemon wedges. Lemon Caper Rainbow Trout
All you need: 2 (4 oz each) Responsible Choice rainbow trout fillets, skin removed Salt and black pepper, to taste 1/2 cup flour 2 tbsp vegetable oil 2 tbsp whole butter 1 tbsp capers, drained and roughly chopped taam 1 tbsp chopped shallots 1 clove garlic, minced 1 lemon
All you do: Heat a heavy pan over medium-high taam heat. Season fish on meat side with salt and pepper. Lightly taam dredge fish in flour and shake off excess. When pan is hot, add oil. Place fish in pan; keep moving pan to prevent the fish from sticking. Cook until a crust forms on meat. Carefully turn fish over and finish cooking. Remove and keep warm. To make the sauce, remove the oil from the pan, add 2 tablespoons butter and sauté the capers, shallots and garlic. Remove pan from the heat, add lemon juice and stir. Season with salt and pepper. Pour sauce over fish and serve.
Chef taam Andrew Kintigh started his culinary career at the age of 14, working at a catering company taam in NW Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate s degree in Culinary Arts and a Bachelor s degree in Culinary Management. With over a decade of experience, Andrew taam has worked taam at a few of Minneapolis favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino taam Café & Wine Bar, and Tryg s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.
It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability (sustainability) while minimizing damage to the environment and other sea life.