Pan Fried Rainbow Trout with Green Tomato Chutney

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Pan Fried Rainbow Trout with Green Tomato Chutney


1½ cups pastry or cake flour
2 tablespoons cornstarch
salt and pepper
4 rainbow trout, heads off, gutted and split
¼ cup vegetable oil.

Combine the flour, cornstarch and salt and pepper, mixing well.

Dredge fish in the seasoned flour mixture.

In a skillet, heat the vegetable oil, then fry fish, cut-side-down first. Serve with Green Tomato Chutney. 

Serves 4.

Green Tomato Chutney

½ cup packed brown sugar
⅓ cup diced red onions
⅓ cup red wine vinegar
⅓ cup golden raisins
1 tablespoon minced garlic
¾ teaspoon peeled, minced fresh ginger
1 pound green tomatoes, diced
½ cup coarsely chopped dry-roasted peanuts*

In a medium saucepan over medium heat, combine brown sugar and remaining ingredients except the peanuts. Bring to a boil, then reduce heat to low and cook 1 hour and 45 minutes, stirring occasionally.

Stir in half the peanuts. When serving, top each portion with a sprinkle of the remaining peanuts. 

*If peanut allergies are a concern, replace peanuts with toasted pine nuts.

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