Griddled Trout With Herbs Recipes

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TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC



Trout-In-A-Pouch with Fresh Herbs and Garlic image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

6 small whole trout, about 1 pound each, cleaned and scaled
6 pieces aluminum foil about 16 by 16-inches
1 cup plus 2 tablespoons olive oil, divided
Salt and freshly ground black pepper
3 lemons, sliced crosswise
12 cloves garlic, thinly sliced, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh Italian parsley, divided
12 sprigs fresh mint, divided
12 sprigs fresh marjoram or oregano, divided
1 cup plus 2 tablespoons dry white wine, divided

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
  • Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
  • Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING



Grilled Trout with Herbs and Citrus-Nut Oil Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

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

Number Of Ingredients 11

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

GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)



Griddled Trout with Herbs (Medieval Recipe) image

The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 6 fish, 6 serving(s)

Number Of Ingredients 8

6 fresh cleaned trout (or other freshly caught freshwater fish)
6 sprigs fresh rosemary or 1 -2 tablespoon dried rosemary
3 ounces soft butter
18 fresh mint leaves or 2 teaspoons dried mint leaves
6 sprigs fresh thyme or 2 teaspoons dried thyme
6 fresh sage leaves or 1 teaspoon dried sage
1 -2 teaspoon sea salt
black pepper (6 to 9 grinds)

Steps:

  • Put one sprig or generous shake of rosemary down the middle of each fish.
  • Chop all the other herbs and seasonings and mash them into the soft butter.
  • Use this to coat the fish generously on each side.
  • Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
  • Baste frequently with the butter that runs off.
  • Serve at once with fresh peasant bread and a salad or a simple green vegetable.

Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9

GRIDDLED TROUT WITH HERBS



Griddled Trout With Herbs image

PERIOD: "Traditional" SOURCE: The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.

Provided by Penny Hall @FantasyFaery54

Categories     Fish

Number Of Ingredients 1

- ingredients listed with recipe

Steps:

  • The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried Leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once. The grilled trout is a combination of elements from each of these recipes. The first documents trout as an Elizabethan England fish, which was prepared and served like other freshwater fish of the era. The trout was cooked in a manner similar to the second and third recipes.
  • Redaction Red Trout from Weber County fish farms 2 bottles Pale Ale from Wasatch microbrewery Dill from grandma's garden Parsley from grandma's garden Black Pepper & salt to taste Lemon juice Chop dill and parsley. Sprinkle trout liberally with herbs. Simmer the herbed trout in ale until it is flaky. Transfer to a serving plank and serve immediately. We prepared the trout much as in the second and third recipes. We simmered the trout in a skillet of ale, seasoned with salt, dill, black pepper and parsley. Instead of seasoning with vinegar, we used lemon juice.

BAKED TROUT WITH FRESH HERBS



Baked Trout With Fresh Herbs image

Make and share this Baked Trout With Fresh Herbs recipe from Food.com.

Provided by lazyme

Categories     Very Low Carbs

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 trout, dressed (about 1 3/4 pounds)
salt and black pepper
3 tablespoons fresh parsley, chopped
2 tablespoons green onions, minced
2 teaspoons fresh sage, minced
2 teaspoons fresh chives, chopped
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup unsalted butter
lemon wedge

Steps:

  • Sprinkle the trout with salt and black pepper to taste.
  • Combine parsley and the next 6 ingredients in a small bowl and stir.
  • well.
  • Stuff half of herb mixture in each fish cavity.
  • Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
  • Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 446.9, Fat 33.6, SaturatedFat 16.5, Cholesterol 152.7, Sodium 89.9, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 33.6

WHOLE GRILLED TROUT



Whole Grilled Trout image

Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.

Provided by Trina Cosgrave

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 9

2 whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
½ lemon, thinly sliced
½ sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
  • Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g

GARLIC- AND HERB-BROILED RAINBOW TROUT



Garlic- and Herb-Broiled Rainbow Trout image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in no time! Enjoy these mouth-watering trout flavored with garlic and herbs - broiled to perfection!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

4 rainbow trout or other medium-firm fish fillets, 1/4 to 1/2 inch thick (about 1 pound)
2 tablespoons lime or lemon juice
2/3 cup soft bread crumbs (about 1 slice bread)
1 teaspoons Italian seasoning
2 teaspoons canola or soybean oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Brush with lime juice. Broil with tops about 4 inches from heat 3 minutes.
  • While fish is broiling, mix remaining ingredients.
  • Spoon bread crumb mixture on top of fish. Broil about 1 minute longer or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 0 g, TransFat 0 g

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