Krazy Garlic Trout Recipes

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

SHEET-PAN TROUT WITH GARLICKY BROCCOLINI

Sheet-Pan Trout With Garlicky Broccolini image

The benefits of cooking trout in its whole, butterflied form go beyond visual appeal - the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it's the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.

Provided by Alison Roman

Categories dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 garlic clove, finely grated
2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon or lime juice, plus 1/2 lemon, thinly sliced
Kosher salt and black pepper
2 whole butterflied trout, about 12 ounces each, heads removed if you like
2 bunches broccolini, ends trimmed
2 tablespoons capers, chopped

Steps:

Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 1186 milligrams, Sugar 6 grams, TransFat 0 grams

KRAZY GARLIC TROUT

Krazy Garlic Trout image

Garlic trout with lemon and onion. Use as much garlic as you like!

Provided by KRAZYCOOK1

Categories Fish Recipes

Time 40m

Yield 1

Number Of Ingredients 8

Ingredients

1 whole (10 ounce) trout, cleaned, head and tail removed
1 clove garlic, minced
¼ yellow onion, chopped
½ lemon, juiced
½ jalapeno pepper, seeded and diced
1 teaspoon butter
½ teaspoon garlic salt
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 59.6 g, SaturatedFat 5.8 g, Sodium 1472.3 mg, Sugar 1.4 g

KRAZY GARLIC TROUT

Krazy Garlic Trout image

Garlic trout with lemon and onion. Use as much garlic as you like!

Provided by KRAZYCOOK1

Categories Fish Recipes

Time 40m

Yield 1

Number Of Ingredients 8

Ingredients

1 whole (10 ounce) trout, cleaned, head and tail removed
1 clove garlic, minced
¼ yellow onion, chopped
½ lemon, juiced
½ jalapeno pepper, seeded and diced
1 teaspoon butter
½ teaspoon garlic salt
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 59.6 g, SaturatedFat 5.8 g, Sodium 1472.3 mg, Sugar 1.4 g

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