Parmesan Baked Steelhead Trout Recipes

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BAKED SALMON TROUT



Baked Salmon Trout image

Easy to make, effortless and super delicious dinner for the family

Provided by Lyubomira

Categories     Main

Number Of Ingredients 7

2 lb salmon trout
3 tbsp melted butter
3 garlic cloves (minced)
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp paprika or Cayenne pepper (hot!)
Lemon slices (chopped parsley and dill)

Steps:

  • Preheat oven to 375 F (190 C).
  • In a small bowl combine the butter, salt, pepper, garlic and paprika.
  • Line a baking sheet with aluminum foil.
  • Place the fish skin side down.
  • Pour the butter mixture over the fish, make sure the top is covered with it. Wrap with foil and bake for 20 minutes. Uncover the fish and broil (at 400 F) for 3-5 minutes, until the fish turns golden on top and looks "baked", not steamed. Serve immediately.

Nutrition Facts : Calories 416 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 776 mg, Sugar 1 g, ServingSize 1 serving

BAKED PARMESAN TROUT FILLETS



Baked Parmesan Trout Fillets image

Moist and tender trout fillets in a creamy Parmesan coating. This is something I serve at dinner parties and the guests rave!

Provided by Dari Donovan

Categories     Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb trout fillet
1 cup sour cream
1/4 cup grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon onion, finely chopped
1/2 teaspoon salt
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Place trout fillets in a greased shallow baking dish.
  • In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
  • Sprinkle with paprika.
  • Bake 20-25 minutes or until fillets flake easily with a fork.

Nutrition Facts : Calories 307.5, Fat 20.6, SaturatedFat 9, Cholesterol 101.1, Sodium 491.3, Carbohydrate 2.4, Fiber 0.1, Sugar 2.3, Protein 27.2

TROUT PARMESAN



Trout Parmesan image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
2 cups all-purpose flour, seasoned with salt and pepper
4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan
Soybean oil or other oil, for frying
Hollandaise Sauce, recipe follows
3 tablespoons lemon juice
4 pasteurized egg yolks
1/4 teaspoon salt
3/4 cup clarified butter, hot
1/4 teaspoon cayenne pepper
Dash hot sauce

Steps:

  • Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
  • Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
  • Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
  • Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.

STEELHEAD TROUT BAKE WITH DIJON MUSTARD



Steelhead Trout Bake with Dijon Mustard image

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
  • Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

PARMESAN-CRUSTED TROUT



Parmesan-Crusted Trout image

This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called "Fresh". Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli.

Provided by carmenskitchen

Categories     Very Low Carbs

Time 15m

Yield 4 Fillets

Number Of Ingredients 3

1/2 cup grated parmigiano-reggiano cheese
4 boneless rainbow trout fillets
4 lemon wedges

Steps:

  • Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
  • Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
  • Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
  • Turn the fillets once; cook 2 minutes longer.
  • Serve hot with lemon wedges.

Nutrition Facts : Calories 153.3, Fat 7, SaturatedFat 3, Cholesterol 53.8, Sodium 197.7, Carbohydrate 1.8, Fiber 0.7, Protein 20.4

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