BAKED HONEY LEMON STEELHEAD TROUT
Provided by Victor
Time 30m
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
- Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
- Preheat the oven to 450F.
- Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
- For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
- Serve with roasted vegetables, salad or rice.
Nutrition Facts : Calories 351 kcal, Carbohydrate 12 g, Protein 42 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 1132 mg, Sugar 9 g, ServingSize 1 serving
RAINBOW TROUT WITH BUTTERY LEMON-CAPER CREAM SAUCE
I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe.
Provided by scorpionc
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
- Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
- Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
- Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
- Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
- Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 7 g, Cholesterol 84.7 mg, Fat 14.6 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 7.3 g, Sodium 469.4 mg, Sugar 0.1 g
LEMON CREAM SAUCE FOR TROUT
Steps:
- Turn on broiler and place rack in top position.
- Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
- Place in oven and cook for about 4 minutes.
- Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
- Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
- Remove from heat and stir in butter, capers, salt, and white pepper. Once trout is plated, pour sauce over fillets.
- Optional Sides: Preheat oven to 200 F. Keep trout covered and warm in the oven. In a small or medium frying pan, add a couple of tablespoons of water. Bring to a boil and toss in the julienned carrots. Boil for about a minute, remove and place covered into the warm oven. Remove excess moisture from pan, set flame to medium-high heat, add 1 tablespoon of butter and 1 teaspoon olive oil. Add potato wedges and fry on both sides until crispy. Season with salt and pepper while cooking, for a bit of heat mix in a dash of smoked paprika. Once cooked remove to a paper towel-lined plate to let the excess oil soak off. Keep in the warmed oven until ready to assemble. Wipe out the pan, place over medium-high heat, add remaining butter. Once melted add the fennel and cook for about a minute. Next, combine the peas and cream with the fennel. Cook till peas are softened but not mushy, about three minutes.
- To Assemble: Place potatoes down first, spooning the peas over potatoes and now gently lay the trout on top of the bed of peas. Stack the julienned carrots on the trout. Pour the lemon cream sauce over the dish and for an extra touch add some toasted almond slices.
Nutrition Facts : Calories 954 kcal, Carbohydrate 90 g, Cholesterol 149 mg, Fiber 12 g, Protein 30 g, SaturatedFat 25 g, Sodium 499 mg, Sugar 15 g, Fat 49 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g
BAKED TROUT WITH LEMON SAUCE
Perfectly baked fish doesn't need to be complicated, and this recipe keeps it unpretentious. When the flavors are this simple, it pays to go the extra mile with fresh-squeezed lemon and fresh-cracked peppercorns.
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil. Place the trout fillets on the foil. Season with salt and pepper. Sprinkle the green onions and parsley over the top. Combine the melted butter, lemon juice, and garlic in a small bowl. Mix well. Place the trout in the oven. Bake at 375 degrees F for 20-30 minutes or until the fish flakes easily with a fork. Baste the fish with the lemon sauce several times during the cook time. Serve the fish drizzled with any remaining sauce.
OVEN-BAKED TROUT
Learn how to make oven-baked trout with just a few simple ingredients for a fast and healthy dinner.
Provided by KitchenRatings.com
Categories Main Course
Time 21m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (or 205°C).
- Check the trout fillet for scales and remove any.
- Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
- Place the trout on the aluminum foil. The skin side should face the foil.
- Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.
- Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.
- Bake the trout for 10 to 20 minutes, depending on the size of your fillet.
- After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
- If your trout is fully cooked, it's ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.
- Serve your trout by opening up the foil packet at the table and wowing your guests.
STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE
This delicious Steelhead Trout with Lemon Caper Sauce is a healthy and low-carb dinner rich in lean protein and omega-3 fatty acids. Because everything (the fish and the sauce) is cooked on the stove-top in the same skillet, this easy one-pan recipe requires minimal cleanup!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Season the tops of steelhead trout fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
- In a large skillet, heat 1 tablespoon of olive oil on medium heat until hot but not smoking. (Note: 1 tablespoon of olive oil is enough as fish will release lots of its own oil - steelhead trout is a fatty kind of fish).
- Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
- Turn the fillets over, skin side down. Cook for another 2 minutes on medium-low heat (keeping oil from burning).
- Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
- After the fish is cooked through, using a spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
- Add capers, diced garlic, and lemon juice to the same skillet with oil in which you just cooked the trout.
- Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat.
- Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture.
- Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.
Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 47 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 151 mg, Sodium 333 mg, ServingSize 1 serving
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving
HERBED TROUT WITH LEMON BUTTER
I'm far to lazy to bone trout! I just stuff them with the onion mix and brush well with the lemon butter. It works for me.
Provided by Annacia
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- On a cutting board, spread each fish open, skin side down.
- In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
- In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
- Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
- Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
- If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
LEMON TROUT
Steps:
- In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
- Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
- Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.
Nutrition Facts : Calories 978.8 calories, Carbohydrate 103.1 g, Cholesterol 97.1 mg, Fat 40.5 g, Fiber 5.7 g, Protein 48.6 g, SaturatedFat 6.1 g, Sodium 3401.1 mg, Sugar 1.8 g
LEMON BUTTER HERB BAKED TROUT
I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.
Provided by Cheryl
Categories Main Course
Time 18m
Number Of Ingredients 6
Steps:
- HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
- PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
- BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
- FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 3 g, Protein 48 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 147 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
Categories Fish
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
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- Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
- Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
- Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
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- Rub fish fillets with olive oil and season with black pepper. Arrange each trout fillet on its own sheet of large aluminum foil. Place sliced garlic, and chili pepper on the fish.
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