Make waves with this rainbow trout recipe reeled in from Toronto Food Writer, Amy Rosen, Author of the best-selling Toronto Cooks in Toronto, Ontario. Dressed in a delicious blend of salt, pepper, Dijon, olive oil, apple cider vinegar and McCormick Culinary Ground Cinnamon, palates will be swimming in the taste of this fillet of trout topping a savory sorghum mixture.
Main | Serves 4
20 oz Rainbow Trout, boneless, 4 each 5 ounce filets
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