Italian Marinated Baked Rainbow Trout Recipes

ASIAN RAINBOW TROUT

Asian Rainbow Trout image

This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.

Provided by KerriJ

Categories World Cuisine Recipes Asian

Time 27m

Yield 4

Number Of Ingredients 8

Ingredients

4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

Steps:

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

ITALIAN-MARINATED BAKED RAINBOW TROUT

Italian-Marinated Baked Rainbow Trout image

Make and share this Italian-Marinated Baked Rainbow Trout recipe from Food.com.

Provided by periwinklejenn

Categories Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 rainbow trout, whole and dressed
Italian salad dressing (not creamy)
salt, to taste
pepper, to taste
lemon pepper, to taste
garlic powder, to taste
1 medium onion, sliced
1 bunch parsley
2 tablespoons butter, melted

Steps:

Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350°F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.

Nutrition Facts : Calories 63.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 43.1, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 0.4

RAINBOW TROUT

Rainbow Trout image

Make and share this Rainbow Trout recipe from Food.com.

Provided by luap4004

Categories Very Low Carbs

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter, divided
1 tablespoon olive oil
4 (4 ounce) rainbow trout fillets
1/2 cup lemon juice
4 tablespoons chopped parsley
2 tablespoons capers
2 teaspoons grated lemon peel
1 dash white pepper

Steps:

• Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
• Add trout, flesh side down and cook until golden, about 2 minutes.
• Gently turn with spatula and cook about 2 minutes longer.
• Return trout to serving platter;
• Cover and keep warm.
• Add remaining 1 tablespoon butter to pan.
• Melt over low heat.
• Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
• Pour over hot, cooked trout.
• Serve immediately.

Nutrition Facts : Calories 495.4, Fat 30.6, SaturatedFat 11.8, Cholesterol 164.3, Sodium 421.1, Carbohydrate 6.5, Fiber 1, Sugar 1.7, Protein 48.1

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