Baked Trout With Cucumber Recipes

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BAKED TROUT, WITH CUCUMBER



Baked Trout, With Cucumber image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Number Of Ingredients 5

4 trout
4 tablespoons butter
4 tablespoons fresh chopped dill
2 pounds cucumbers
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 375 degrees.
  • Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
  • Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 542 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER



Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger image

Provided by Adrienne Inskeep

Categories     Ginger     Mushroom     Onion     Tomato     Bake     Quick & Easy     Low Cal     Trout     Healthy     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs

Steps:

  • Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
  • Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

TROUT WITH CUCUMBER AND SOUR CREAM



Trout with Cucumber and Sour Cream image

Categories     Bake     Low Carb     Quick & Easy     Wheat/Gluten-Free     Trout     Cucumber     Healthy     Sour Cream     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 large cucumber, peeled, very thinly sliced into rounds
3 teaspoons chopped fresh dill
2 1/2 teaspoons fresh lemon juice
1 cup sour cream
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter, melted
2 12-to 14-ounce trout, filleted

Steps:

  • Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
  • Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
  • Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

RAINBOW TROUT WITH YOGURT SAUCE



Rainbow Trout with Yogurt Sauce image

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.

Provided by Lola

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

Steps:

  • In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
  • Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
  • Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 4.9 g, Cholesterol 93.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 33.8 g, SaturatedFat 4.9 g, Sodium 142.6 mg, Sugar 3.7 g

SMOKED TROUT AND CUCUMBER



Smoked Trout and Cucumber image

Cocktail hour, solved.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

English cucumbers
Smoked trout
Cracked black pepper

Steps:

  • Cut English cucumbers into 1/4-inch-thick slices, then use them as cool, crunchy bases for rich, buttery flaked smoked trout. Sprinkle them with cracked black pepper and serve with a dry martini -- gin is a top-notch match for these flavors.

GRILLED TROUT WITH CUCUMBER-TOMATO RELISH



Grilled Trout With Cucumber-Tomato Relish image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 large cucumber, seeded and diced
2 cups seeded, chopped tomatoes
1/4 cup diced red onion
2 tablespoons fresh mint cut into ribbons
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
1 cup plain yogurt
Grated zest of 1 lemon
1 teaspoon toasted cumin seeds
1 teaspoon toasted coriander seeds
4 whole brook trout, about 10 ounces each
Olive oil for basting trout

Steps:

  • To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
  • To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
  • Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1244 milligrams, Sugar 7 grams, TransFat 0 grams

SIMPLE HERB-BAKED TROUT & HORSERADISH



Simple herb-baked trout & horseradish image

A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well

Provided by Barney Desmazery

Categories     Main course

Time 25m

Number Of Ingredients 5

2 whole rainbow trout , gutted and cleaned
1 tbsp olive oil
1 lemon , thinly sliced
sprigs of various herbs (parsley, thyme and dill would all work well)
fresh horseradish , grated, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
  • Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium

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