Todd English of Reverence Trout stopped by Marie’s Kitchen recently with a classic Italian dish that features Riverence’s boneless trout fillets breaded and grilled, resulting in a most tasty, crispy dish.

English showed Marie Gallo how to broil it, but it can also be cooked on the barbecue or hibachi. Eat it and enjoy, knowing that the fish is grown in free-flowing spring water of Snake River just 70 miles from Sun Valley in what is the largest fresh water hatchery in the United States. Only Iran and Turkey have spring water that can compare.

Trout Milanese

Riverence trout fillets

Olive oil

Parsley

Garlic

Panko breadcrumbs

Pepper and salt

Leave the skin on the fillets. Pepper and salt both sides. Mix together olive oil, parsley and olive oil. Coat fillets with the oil mixture and lay fillets in crumbs, coating both sides.

Broil five inches below broiler for four to five minutes and flip. Broil for another four to five minutes. Spoon a little arugula and basil and cherry tomatoes on top for presentation.