Recipe from our lakeside lunch at the South Fork of the Snake River in Idaho.
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It’s not often that a trout is harvested from any river and transferred directly to the skillet on the American Rivers Tour.
Previously unknown to us, the Idaho Fish & Game Department is focused on reducing non-native rainbow trout in the Snake River. For this special occasion, we harvested a 19 inch non-native rainbow and cooked it along with 2 elk steaks for lunch. This is a simple 2 skillet meal. We prefer to use Lodge Skillets. The vegetables were purchased at a grocery store in Idaho Falls, pre-cut, and poured into the skillet from a bag. The vegetable stir fry with garlic, ginger, onions, jalapeno and soy brought the vegetables and elk steaks together nicely. Adding the rainbow was a unique and unexpected surprise.
As you can see in the video, cooking the rainbow on the bone makes preparing trout over fire easy. It helps to have a large cast iron skillet so the need for a grill is eliminated, the skillet can sit directly in the coals. In 5 minutes the fish is almost cooked through, then allowed to rest for a few minutes before de-boning. This helps to ensure that the trout is heated through to the bone. The skin does a nice job of providing a foil between the high heat and the fishes delicate flesh.
IDAHO SURF & TURF
- 2 6-10 oz elk steaks
- ½ cup soy sauce
- 2 cloves garlic chopped
- ½ Spanish onion, diced fine
For the vegetable stir-fry:
- 1 small onion, diced
- 1 head garlic, cleaned and chopped
- ¼ cup ginger root, diced
- 3 jalapeno peppers, diced
- ¼ cup vegetable oil
- 2 cups thinly sliced zucchini
- 2 cups broccoli tops sliced
- 1 cup thinly sliced carrot
- 1 cup thinly sliced purple cabbage
- 1 cup sugar snap peas
- 1 16 inch whole trout