Spicy Pan-Fried Trout Warm Sorghum Salad Bowl

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Rainbow Trout
5oz (140g) Filets boneless Rainbow Trout 4 each
Club House Red Pepper, Crushed 1/2 tsp
Butter 1 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Coarse Cracked 1/2 tsp
Sorghum, rinsed, drained and picked through 1 cup
Water 3 cups
Salad and Dressing
Apple cider vinegar 2 tbsp
Green onion, thinly sliced 2 each
Pecans, toasted 1/2 cup
Dijon 2 tsp
Club House Cinnamon, Ground 1/4 tsp
Olive oil 1/2 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Coarse Cracked 1/2 tsp
Red seedless grapes, sliced in half lengthways 1 cup
Granny Smith apple, peeled and chopped 1 each
Celery rib, diced 1 stalk


This recipe was created for Club House for Chefs by: Amy Rosen, Culinary Expert and Author of Toronto Cooks in Toronto, ON.

For the Sorghum: Rinse sorghum and pick through. Add sorghum to water in a pot and bring to a boil. Lower to a simmer, cover tightly and cook for 50-60 minutes until tender. Drain excess liquid.

For the Dressing: While sorghum is cooking, prepare fruit, vegetables and vinaigrette then toss together in a bowl so the dressing stops the apples from browning. When sorghum is cooked, add fruit, vegetables, nuts and dressing mixture into slightly cooled pot and gently stir to combine. Taste for seasoning.

For the Rainbow Trout: Pat fish dry and generously season with Club House Salt (½ tsp), Club House Pepper, Black Coarse Cracked (½ tsp) and Club House Red Pepper, Crushed. Heat butter in large non-stick pan and cook fish skin side down for 3 minutes on medium heat without touching it. Flip and cook for 2-3 minutes more or until cooked through.

For Assembly: Half-fill a bowl with the sorghum mixture. Top with the filet of trout.

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