30 rainbow recipes

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Whole rainbow trout stuffed with chopped onion and tomatoes, spritzed with lemon juice, wrapped in foil, and grilled for 20 minutes. Five ingredients. Campfire-simple and stream-to-table fresh.

Rainbow meringue torte: four crisp meringue discs layered with chocolate, mint chip, and strawberry ice cream, topped with whipped cream and toasted almonds. A make-ahead frozen showpiece dessert.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Quick seafood stir-fry with scallops, sweet red peppers, and wilted watercress finished with lemon juice and red pepper flakes. Light, colorful, and ready in 30 minutes.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.