BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE
Trout fillets are broiled and served with a creamy and slightly spicy butter sauce with mushrooms and peppers.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack about 2-inches from the heat source and preheat the broiler.
- Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
- Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
- Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
- Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.
CAMPFIRE TROUT
Steps:
- Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
- Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals.
- Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 1.6 g, Cholesterol 231.6 mg, Fat 23.4 g, Fiber 0.5 g, Protein 70.2 g, SaturatedFat 9.8 g, Sodium 333.8 mg, Sugar 0.7 g
PAN-FRIED BREADED TROUT
ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
GRILLED CAMPFIRE TROUT
Easy, tasty recipe for your small or medium sized lake or brook trout that you catch while camping. You choose your favorite seasonings and adjust according to your individual tastes. For the freshest and less fishy flavor, be sure and cook and eat directly after catching!
Provided by King Creole
Categories Trout
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Get fire going good.
- Cut underside of trout, clean out innards and wash fish inside and out well. It's your choice to leave head on or not. (Be sure and discard innards and parts of fish in a bear safe trash can or some other critter-safe disposal.).
- Pat fish dry with paper towels.
- Working with one at a time, place each fish in the middle of each foil square. Sprinkle oil on inside and outside of fish. Sprinkle lemon juice inside and out. (Larger fish can be grilled directly on grill but use small metal skewers to close the slits.).
- Sprinkle inside and out with salt and pepper, then your choice of herbs and spices, inside and out. (We prefer to have less inside and a little more on the outside of the fish.).
- Tent the foil packets slightly above the fish with edges of foil tightly sealed but don't wrap foil tightly around fish.
- When fire has burned down and flames are about 4 inches below the cooking surface, it is ready.
- (If cooking in foil, there is no need to spray cooking grate, but if cooking directly be sure and grease the grill with cooking spray.).
- Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish.
- Take foil packets off fire when cooked through but don't overcook.
- To eat: Carefully open packet and with a fork, very lightly scrape and flake the meat off a little at a time. This will reduce the number of bones you will get in a bite or you might not get any at all. (Important: If you undercook or overcook the fish, it won't flake very easily.).
Nutrition Facts : Calories 58.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 22.9, Sodium 20.5, Protein 8.2
FIREPLACE TROUT
Here is a recipe for trout like the one we ate in Maine. I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak. It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable. This takes only a few minutes, and mostly needs only the fire that's already in your fireplace. I think it prudent to cook the garlic in a separate pan on the stove, leaving the fish the only thing to attend to on the actual fire - at least until you are confident and happy before the old Egyptian monster. It is doable all in one pan, but it is quite important to not let something simple and fun and ancient begin to seem complicated.
Provided by Tamar Adler
Categories easy, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a frying or sauté pan, heat 1/4 cup olive oil until just warm. Add the sliced garlic and 1/8 teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.
- Lightly season the fish with salt on both sides.
- Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)
- Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CAMPFIRE TROUT DINNER
Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. -Wendy McGowan, Fontana, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 530mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 44g protein.
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