Rainbow Trout with Raspberry Chutney and Asparagus Slaw

By drakecooper

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Rainbow Trout with Raspberry Chutney and Asparagus Slaw

Serves: 4

Recipe by Chef Mark Owsley, Executive Chef St. Luke’s Magic Valley

Categorized: Entrées From the Chef

Ingredients

Idaho Trout
Olive Oil
Panko Bread Crumbs
Idaho Raspberries
White Satin Sugar
Cornstarch
Idaho Onion
Red Pepper
Jalapeno
Fresh Mint- Available during the Idaho Farmers Market season

Featured Idaho Produce

Steps

Clear Spring’s Pan Seared Rainbow Trout
Raspberry Chutney (Serves 4)
Asparagus Slaw (Serves 4)

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