BAKED SALMON TROUT
Easy to make, effortless and super delicious dinner for the family
Provided by Lyubomira
Categories Main
Number Of Ingredients 7
Steps:
- Preheat oven to 375 F (190 C).
- In a small bowl combine the butter, salt, pepper, garlic and paprika.
- Line a baking sheet with aluminum foil.
- Place the fish skin side down.
- Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.
Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving
STEELHEAD TROUT BAKE WITH DIJON MUSTARD
This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Provided by Nora
Categories World Cuisine Recipes European French
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
- Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g
HOW TO COOK TROUT
Steps:
- Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
- Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
- Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
- Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 1.6 g, Cholesterol 181.4 mg, Fat 33.2 g, Fiber 0.2 g, Protein 40.4 g, SaturatedFat 17.4 g, Sodium 263.4 mg, Sugar 0.4 g
PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE
Topped with silky smooth, tangy lemon thyme butter, these beautiful steelhead trout filets with addicting crisp skin are simply irresistible!
Provided by Shinee D.
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat.
- Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
- Then flip each fillet and continue to cook until cooked through, about 2 minutes.
- Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
- To make the sauce, add lemon juice, thyme and salt in a medium skillet.
- Bring it to a boil over medium heat and cook until it until reduced in half.
- Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
- Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Sugar 1 g, Sodium 351 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg
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
QUICK AND SIMPLE STEELHEAD TROUT RECIPE
This Quick and Simple Steelhead Trout Recipe is elegant enough for entertaining guests, but it's also simple enough to make for a weeknight dinner.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 °F. Line a baking sheet with aluminum foil as the skin will stick to the pan.
- In a small skillet or saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet and season with salt and pepper, to taste.
- Spoon the butter sauce over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
- Use two spatulas to take the fish off the baking sheet in one piece, or cut it into sections for serving.
- Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.
Nutrition Facts : ServingSize 1 serving, Calories 280 kcal, Sugar 1 g, Sodium 161 mg, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg
PAN-FRIED TROUT WITH LEMON THYME BUTTER
Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!
Provided by Shinee
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
- In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
- To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
- Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.
Nutrition Facts : Calories 302 kcal, Sugar 1 g, Sodium 206 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
GRILLED STEELHEAD TROUT WITH HERB BUTTER
This is an easy to grill fish that is similar to salmon. It has a classic mild flavor that your friends and family will love!
Provided by Jason
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
- Roll the mixed butter into a log in a square of clear plastic wrap
- Place in refrigerator to allow to harden
- Bring the grill to 350 degrees on direct heat
- Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
- Place it skin side down on the grill. Grill for 15 minutes.
- Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
- Using two larg spatulas, lift it from the grill and place it on a sheet pan
- Add 4-5 pats of chilled butter and allow to melt over the hot steelhead
Nutrition Facts : ServingSize 4 oz, Calories 372 kcal, Carbohydrate 2 g, Protein 23 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 123 mg, Sodium 253 mg, Fiber 1 g, Sugar 1 g
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.
BARBECUED TROUT
This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts :
MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 16m
Number Of Ingredients 8
Steps:
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg
ULTIMATE STEELHEAD TROUT RECIPE
This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive.
Provided by Olga's Flavor Factory
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
- Spoon the butter over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
- Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
- Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.
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- Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.
- Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.
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- 1. Pat fish fillets dry with paper towels. Arrange fillets on a rimmed baking sheet and season both sides of each fillet with salt and black pepper.
- 2. In a nonstick or cast iron skillet over medium-high heat, heat olive oil and butter until shimmering and butter has melted. Add fillets to the melted butter and oil mixture skin side down, along with herb sprigs, garlic, and capers (if using).
- 3. Cook fish until skin is light golden brown around the edges, about 2–3 minutes. Use a spoon to baste trout with melted butter and olive oil and continue to cook until the flesh is opaque and fish flakes when pressed with a fork, about 4–5 more minutes. The skin should be crispy and deep golden brown.
BROILED TROUT - HOW TO BROIL TROUT OR SALMON | HANK SHAW
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- Salt your fish well and set out on the cutting board to warm up a bit. Preheat your broiler, and if it has a setting, set it to "high."
- Pat the fish dry with paper towels, then oil it up with the vegetable oil. Oil down the broiler pan. Set the fillets skin side down on the pan and dot the fish with bits of the butter.
- Broil the fish for about 4 minutes or so, keeping an eye on it and rotating the fish if you see hotspots under your broiler. When the trout flakes, remove it from the oven. Using two spatulas, carefully lift the fish to a platter.
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