Pan-seared North Georgia Rainbow Trout with Spring Herbs and Sweet Corn Risotto

Georgia Grown

Chef Ray Kees, Krispy Krunchy Foods

As seen in the 2023/2024 issue of Georgia Grown’s own magazine.

Pan-seared North Georgia Rainbow Trout with Spring Herbs

Serves 2-4


1 tablespoon olive oil
1 tablespoon canola oil
2 skin-on rainbow trout fillets
2 teaspoons dill, tarragon and chives or other soft herbs, roughly chopped


  1. Preheat oven to 350 degrees F.
  2. Pat dry trout fillets and season both sides with salt. Set aside.
  3. Heat a heavy, oven safe sauté pan (such as cast iron) over medium-high heat until very hot. The pan should just begin to smoke.
  4. Add the olive oil and canola oil. Swirl to coat the pan evenly with oil. Place the trout in the hot pan skin side down, and lightly press with a long, flat metal spatula.
  5. Without moving the trout, give a slight press about every 30 seconds or so to make sure the skin has good contact on the pan. This will help the skin to stay crisp. After about 3-4 minutes, gently lift the edge of one of the fillets – it should release from the pan without sticking. Transfer to the oven and continue to cook for about 4 minutes more or until just done and pearly white.
  6. Plate trout on top of the risotto, and garnish with the herbs and a squeeze of lemon if you like.

Sweet Corn Risotto

Serves 4


2 tablespoons olive oil
¼ cup Vidalia onion, finely chopped
½ teaspoon of fresh minced garlic, about half a medium clove
½ teaspoon ground coriander
1 cup fresh corn kernels from 1 medium ear
½ cup white wine
1 cup arborio rice
3 tablespoons unsalted butter
3 ½ cups vegetable stock, hot
½ cup shredded parmesan cheese


Set a medium pot over medium heat. Add the oil, along with the onions, garlic, coriander, and corn, stirring to coat. Sweat the vegetables without browning for about 10 minutes until the onions are translucent and retain their color, stirring frequently. Season with a pinch of salt.

Add the wine and bring to a boil. Reduce until almost no liquid remains in the pot, about 15 minutes.
Stir in the rice, butter, and salt, increase heat to medium high, and “toast” the rice until it smells slightly nutty, 1-2 minutes.

Add one cup of hot vegetable stock, bring to a boil, and stir slowly and constantly, letting the rice absorb all of the liquid before adding another cup.

Continue to add stock in 1 cup increments only after the rice thickens and no more liquid remains.

Once all of the liquid has been added, continue to cook while stirring until the rice is al dente.

Remove from the heat and stir in parmesan cheese until incorporated. Season with salt and pepper to taste, and keep warm until ready to serve with the trout.