Citrus Trout Delight Recipes

GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING

Grilled Trout with Herbs and Citrus-Nut Oil Dressing image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings (about 5 ounces fish flesh to eat)

Number Of Ingredients 11

Ingredients

4 boneless trout, each about 8 to 9 ounces, cleaned
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter, thinly sliced
1 shallot, minced
2 tablespoons chopped fresh tarragon leaves
Extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons finely grated orange zest (from 1 small orange)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup hazelnut oil

Steps:

Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER

Seafood Stuffed Trout Drizzled with Citrus Butter image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Ingredients

Nonstick cooking spray
1 (7-ounce) pouch cornbread mix (recommended: White Sweet Yellow Cornbread Mix)
1 egg
1 cup seafood stock or broth, divided
1/3 cup orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/2 teaspoon grated orange zest
1/4 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1/2 teaspoon cornstarch
1 stick butter
1 teaspoon freshly chopped cilantro leaves
3 tablespoons chopped celery leaves
3 tablespoons chopped red bell pepper
3 tablespoons chopped onions
1/2 cup frozen baby shrimp, thawed
1/2 cup bay scallops
1/2 cup chopped crawfish tails
2 1/2 teaspoons seafood seasoning, divided (recommended: Old Bay)
1 teaspoon white pepper
1 tablespoon chopped fresh cilantro leaves
6 whole individual serving size cleaned rainbow trout (heads on make a nice presentation)
4 cups spring mix or mixed salad greens
2 tablespoons thinly sliced scallions
6 orange slices

Steps:

Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
Increase oven temperature to 375 degrees F.
Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

GRILLED CITRUS TROUT

Grilled Citrus Trout image

Make and share this Grilled Citrus Trout recipe from Food.com.

Provided by CJAY8248

Categories Trout

Time 1h25m

Yield 4 trout, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, thinly sliced
1 lime, thinly sliced
1 small red onion, thinly sliced
1/4 cup parsley, chopped
1/2 cup orange juice
2 teaspoons olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dry mustard
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon pepper
4 (8 ounce) trout, pan dressed
cooking spray

Steps:

In a 9 x 13 baking dish, place lemon, lime, and onion slices. Add the parsley, orange juice, oil, garlic, mustard, rosemary, and pepper and stir until well mixed. Add the fish to the dish and turn to cover with marinade. Cover and refrigerate about 1 hour. Preheat grill or broiler, with the rack about 5 inches from heat. Cover rack with foil, perforate it, and coat foil with cooking spray. Do not use spray near hot grill. Using a slotted spatula, transfer the fish to the foil covered broiler rack. Strain the remaining marinade into a small saucepan, reserving the lemon, lime, and onion slices. Warm marinade over low heat. Broil or grill the fish on one side, brushing them frequently with the marinade 6-8 minutes. Using a metal spatula, carefully turn the fish over. Brush fish again with marinade. Add the lemon, lime, and onion slices in an even layer on top of the fish, and continue broiling 6-8 minutes longer. Serve with fries and steamed spinach.

Nutrition Facts : Calories 394.9, Fat 17.7, SaturatedFat 3, Cholesterol 132.6, Sodium 123.3, Carbohydrate 10.5, Fiber 2.3, Sugar 3.7, Protein 48.6

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