Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Annabelle Breakey

Farmed trout from Idaho tastes delicious, is responsibly raised, and is easy to find. Toss it on the grill for a quick dinner

Margo True

Grilled Trout Fillets with Crunchy Pine-nut Lemon Topping
Firm, meaty rainbow trout is one of our most sustainably raised fish, and most of it is grown on clean "farms" in Idaho. Because it's dense, with a fair amount of oil in the flesh, it's less likely to stick to the grill than other fish.


Some of the fish we love best is, sadly, in short supply due to overfishing or habitat destruction. To help let them recover, try these other tasty choices. And check out Monterey Bay Aquarium Seafood Watch to learn more.

• If you like: Chilean seabass (rich, firm, buttery) ... try Sablefish (aka black cod, butterfish)

• If you like: Red snapper (mild, flaky, versatile) ... try Pacific striped bass, US farmed tilapia

• If you like: California or Oregon wild salmon (at historic lows) ... try Alaska wild salmon (plentiful), arctic char

One-block Diet: Watch us raise an ultra-local feast »

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