Rainbow Trout Roasted On A Cedar Plank Recipes

ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING

Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons chopped fresh sage
1/4 cup unsalted butter, softened to room temperature
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 scallions, finely chopped
1/2 cup dry bread crumbs
1/4 cup pine nuts
2 fresh jalapeno peppers, seeded and diced
1 clove garlic, finely chopped
1 tablespoon toasted, ground coriander seed
Salt and freshly ground black pepper to taste
4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)
Olive oil
1/2 pound cleaned and shelled rock shrimp

Steps:

Preheat the oven to 425 degrees.
Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
Season the trout with salt and pepper and rub the trout with olive oil.
Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
Lay the fish on an oiled rack and set in a roasting pan.
Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.

BAKED FRESH RAINBOW TROUT

Baked Fresh Rainbow Trout image

Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.

Provided by In-a-Pickle

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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.

Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g

PLANK BAKED RAINBOW TROUT

Plank Baked Rainbow Trout image

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

Provided by David04

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs rainbow trout, cleaned with head on
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the oven to 375 to degrees F.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
Place the planks in oven for approximately 15 to 20 minutes.
Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

Nutrition Facts : Calories 412.9, Fat 19.7, SaturatedFat 5.2, Cholesterol 154.1, Sodium 385.9, Protein 55

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