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Trout and Broccoli Stir Fry

Corey Duckworth, @sassafras_nola
Cajun / Creole
Recipe uses Green Jalapeño Sauce
Recipe uses Green Jalapeño Sauce, Original Red Sauce
Green Jalapeño Sauce, Original Red Sauce
Trout and Broccoli Stir Fry
Trout and Broccoli Stir Fry


For the trout marinade:
½ cup melted butter
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 sprig fresh rosemary
1 tablespoon lemon juice
1 pound speckled trout
For the stir fry:
2 tablespoons canola oil
½ cup holy trinity
½ pound broccoli florets
1 tablespoon minced garlic
2 cup parboiled rice
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon house Creole seasoning blend
8 ounces marinated trout
2 tablespoons grated Parmesan


On a cutting board, slice the fresh speckled trout into 8-ounce servings. Season with salt and pepper and set aside.

In a medium bowl add TABASCO® Original Red Sauce, melted butter, Worcestershire sauce, garlic powder, and lemon juice; mix well. Using a basting brush or your hands marinate the trout with the TABASCO® mixture. Transfer trout to a plastic bag and refrigerate for at least 2 hours.

Once marinated, wrap serving in aluminum foil and fold the edges. Broil at 270°F for 15 minutes or until cooked medium well.

In a skillet over medium-high heat, add olive oil, the holy trinity, and broccoli. Cook for 5 minutes. Add rice vinegar, TABASCO® Green Jalapeño Sauce, garlic, and soy sauce, and stir. Add the rice and cooked trout and stir fry for about 5 minutes.

Remove from heat and stir in Creole seasoning blend and Parmesan cheese. Garnish with fresh scallions and TABASCO® Original Red Sauce. Enjoy!

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You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce