New Mexico Panned Rainbow Trout Recipes

RAINBOW TROUT ROASTED ON A CEDAR PLANK

Steps:

• Prepare and preheat your grill by building a fire on 1 side of the grill.
• In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
• Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

BAKED FRESH RAINBOW TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
• Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
• Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

CANNED TROUT

Steps:

• Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
• Clean and sterilize the jars check for cracks etc.
• Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
• Seal jars tight but not too tight or will crack,.
• Set on wire rack in cooker and add 3 inches of water.
• Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
• DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
• Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
• Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

NEW MEXICO PANNED RAINBOW TROUT

Steps:

• Gut and clean the trout and fill cavities with bay leaves and cilantro.
• Measure the thickness of the fish and cook 9 minutes to the inch.
• Melt 2 tablespoons butter in skillet. Sprinkle shallots over bottom of pan. Top with fish and place lemon slices over top of each fish. Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
• Keeping the lemon, remove the fish to a platter and keep warm. Remove cilantro and bay leaves. Over high heat reduce liquid in pan by half. Add back the cilantro and stir.
• Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce. Serve with the fish.

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR

Steps:

• 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.
• Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet 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 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. 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.
• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
• While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

RAINBOW TROUT

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.