MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 16m
Number Of Ingredients 8
Steps:
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg
CILANTRO MINT CHUTNEY
Steps:
- Purée all ingredients in a blender, leaving some texture.
STEAMED TROUT WITH MINT & DILL DRESSING
Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
- Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
- Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
Nutrition Facts : Calories 378 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
MINT-CILANTRO CHUTNEY
Mint and cilantro marry to create a classic Indian chutney. Relish it!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Number Of Ingredients 9
Steps:
- Place all ingredients in blender. Cover and blend on medium speed until smooth.
- Tightly cover and store in refrigerator up to 10 days.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 150 mg
MINT AND CILANTRO CHUTNEY
Steps:
- Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY
Provided by Food Network
Time 45m
Yield 8 skewers
Number Of Ingredients 17
Steps:
- Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
- Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
- Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
- Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
PANEER TIKKA WITH CILANTRO MINT CHUTNEY
Steps:
- For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
- Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
- For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
- Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
- Serve hot with naan, cabbage and drizzled with cilantro mint chutney.
MUSTANG'S UTAH RED TROUT RECIPE
Provided by MKMILLION
Number Of Ingredients 9
Steps:
- 1. Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes. 2. Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots. 3. Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon.Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper. 4. Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable. Bill Hufferd's Mustang Restaurant is at 890 Main Street, Park City, Utah.
SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY
Make and share this Seared Prawns With Lime With Mint and Cilantro Chutney recipe from Food.com.
Provided by Lavender Lynn
Categories Indian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
- Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
- Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
- To make the chutney:.
- Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
Nutrition Facts : Calories 50.1, Fat 3.7, SaturatedFat 0.4, Cholesterol 7.6, Sodium 329, Carbohydrate 3.4, Fiber 1.1, Sugar 0.6, Protein 1.5
PAN FRIED WHOLE TROUT
Steps:
- Remove gills from fish and discard. Rinse fish under cold water.
- In a large skillet heat oil over medium heat.
- In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 711.2 calories, Carbohydrate 29.8 g, Cholesterol 194.9 mg, Fat 33.2 g, Fiber 4.2 g, Protein 73.4 g, SaturatedFat 5.4 g, Sodium 763.8 mg, Sugar 0.1 g
PAN SEARED TROUT WITH MINT CILANTRO CHUTNEY RECIPE
Provided by sallycohen
Number Of Ingredients 15
Steps:
- 1. Season the trout fillets with salt and pepper. 2. Heat the oil in a large skillet over medium heat. When the oil begins to shimmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through. 3. Transfer to a plate lined with paper towels, skin side down. 4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately. 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed. 2. Transfer to a covered container and chill for about 30 minutes. 3. Serve cool. This chutney will keep, refrigerated, for 4 days.
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