Grilled Lemon Rosemary Trout Recipes

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PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

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

BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC



Broiled Steelhead Trout With Rosemary, Lemon and Garlic image

This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

Provided by kitchengrrl

Categories     Trout

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan

Steps:

  • Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
  • Preheat broiler.
  • Mix together all remaining ingredients except fish into a well-blended paste.
  • Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
  • Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
  • Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
  • Serve with steamed vegetables, salad, orzo salad, whatever.

GRILLED RAINBOW TROUT



Grilled Rainbow Trout image

Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 2 to 4

Number Of Ingredients 8

1/4 cup fresh lemon juice, plus 2 lemons sliced into 1/4-inch-thick rounds
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head and tail on
16 thyme sprigs
2 shallots, thinly sliced
Kosher salt and freshly ground pepper
Nonstick cooking spray

Steps:

  • Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
  • Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
  • Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

GRILLED LEMON-ROSEMARY TROUT



GRILLED LEMON-ROSEMARY TROUT image

Categories     Fish     Backyard BBQ     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 9

2 large lemons
1 T capers, drained
2 T olive oil
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 one-pound whole trout, scaled and gutted, with gills and fins removed
2 sprigs fresh rosemary
1 fennel bulb
olive oil cooking spray for grill or grill baskets

Steps:

  • 1 Coat grill or grilling basket with olive-oil cooking spray. Heat grill until very hot. Slice half of 1 lemon as thinly as possible. Squeeze the other half to yield 2 Tablespoons juice. Place the lemon juice, capers, 1 T oil, 1/2 t salt, and 1/4 t pepper in a small bowl and stir to combine. Set aside. Stuff each trout with half the lemon slices and a rosemary sprig; sprinkle with remaining salt and pepper. 2. Cut fennel into wedges and remaining lemon into 1/4-inch-thick slices. Brush trout, fennel, and lemon on grill, and cook until golden brown about 1 1/2 minutes per side for the lemons and 3 minutes per side for the fennel. Remove from grill, and arrange on a serving platter. 3. Place trout in a grilling basked and transfer to grill' cook several minutes until well browned and cooked through. Times will vary depending on heat/distance. The fish should feel firm to the touch, and the skin should pull away from the flesh. Transfer the fish to the serving platter. Spoon reserved sauce over fish, fennel, and lemons. When ready to serve, cut along back and lift fillet away from bones; then pull skeleton and heat away from bottom fillet.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER



Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

  • Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
  • Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

GRILLED LEMON TROUT



Grilled Lemon Trout image

This is a quick and healthy meal which can be served with steamed vegetables or salad with a low fat dressing. Prep time includes marinading.

Provided by Ranikabani

Categories     Trout

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup lemon juice
2 tablespoons margarine, melted
2 tablespoons olive oil
2 tablespoons dried parsley (or freshly chopped)
1 tablespoon Tabasco sauce (or 1/2 tsp pepper flakes)
1/2 teaspoon ginger powder
1/2 teaspoon salt
4 brook trout, about 1 pound each

Steps:

  • Wash and pat dry the fish and prick it with a fork.
  • Mix all ingredients except the olive oil.
  • Brush this mixture on fish.
  • Marinade for two hours or overnight.
  • Brush grill with a bit of the olive oil.
  • Grill fish for a few minutes on each side until the fish flakes easily.

Nutrition Facts : Calories 351, Fat 22.9, SaturatedFat 3.7, Cholesterol 91.6, Sodium 464.9, Carbohydrate 1.9, Fiber 0.3, Sugar 0.4, Protein 33.1

BARBECUED TROUT



Barbecued Trout image

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

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

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 :

GRILLED LEMON-ROSEMARY CHICKEN



Grilled Lemon-Rosemary Chicken image

Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. -Rebecca Sodergren, Centerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup lemon juice
3 tablespoons honey
2 teaspoons canola oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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