Native to North American rivers, lakes, and streams west of the Rocky Mountains, torpedo shaped rainbow trout are stunning specimens prized by fly fishermen for their fighting spirit and glorious olive-green and purple iridescence coloring. Rainbow trout is tender, flaky, and soft fleshed when cooked. These freshwater swimmers spawn in the spring and are a harbinger of weather change in North America swimming up stream just as spring leeks are at their peak. Mild tasting and tender, leeks do not over power the delicate taste of the fish, but rather enhance and coax out the subtle nut-like flavor of the trout. The bread crumb mixture combines the classic pan-fried trout flavors of butter, garlic, herbs, and lemon and also protects the leeks so they have time to cook under the broiler. Rainbow trout is one of the safest farmed fish to eat. Reasonably priced, farm-raised rainbow trout is one of the most ecologically sound fish options available.