Honey Browned Trout Candy Trout Recipes

HONEY BROWNED TROUT ( CANDY TROUT )

Honey Browned Trout ( Candy Trout ) image

Title caught your interest? My family loves trout so I wanted make something different than fried or Almondine or baked lemon and butter. Sweet, bu the garlic comes through nicely. Hope you enjoy. I used 1 pound fillets of local Steelhead ( Hatchery ).

Provided by TeleComCal

Categories Trout

Time 35m

Yield 2 fillets, 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 fish fillets (Trout, Salmon or Steelhead)
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper

Steps:

Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
Serve warm.

Nutrition Facts : Calories 520.2, Fat 8.3, SaturatedFat 1.2, Cholesterol 99, Sodium 229.7, Carbohydrate 71.6, Fiber 0.2, Sugar 70.1, Protein 41.4

CRISPY WHITE CORN BROOK TROUT WITH PAPAYA SAUCE AND PAPAYA-TOMATILLO RELISH

Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 fresh papaya, peeled, seeds removed and finely diced
2 tomatillos, finely diced
1/4 cup finely chopped red onion
2 cloves finely chopped garlic
1 jalapeno, finely chopped
1 tablespoon honey
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, coarsely chopped
1 tablespoon coarsely chopped garlic
1/4 cup red wine vinegar
2 ripe papayas, peeled, seeds removed and coarsely chopped
2 tablespoons honey
Salt and freshly ground pepper
2 cups rice flour
Salt and freshly ground pepper
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 ounce) whole trout, scaled and gutted
6 tablespoons vegetable oil

Steps:

Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Trout with Tropical Fruit Salsa and Mixed Greens image

Provided by Tory McPhail

Categories Leafy Green Onion Sauté Quick & Easy Lime Mango Pineapple Trout Bell Pepper Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin

Steps:

Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.

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