Rainbow Trout With Honey Mustard Recipes

HONEY STEELHEAD TROUT

Honey Steelhead Trout image

Yummy honey baked salmon. Sooo good!

Provided by IWishUWell

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound steelhead trout fillets
⅓ cup honey
2 tablespoons mesquite seasoning
1 teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g

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

Ingredients

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

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Baked Rainbow Trout with Lemon, Pepper, and Garlic image

Sheet-Pan Baked Rainbow Trout and Asparagus. Trout is flavored with olive oil, salt and cracked black pepper, freshly minced garlic and fresh lemon. Healthy, low-carb, and gluten-free recipe, packed with healthy omega 3 fatty acids. Easy and quick dinner - only 30 minutes from start to finish!

Provided by Julia

Categories Main Course

Time 30m

Number Of Ingredients 7

Ingredients

1 pound rainbow trout
1 pound asparagus
3 tablespoons olive oil
5 cloves garlic (, minced)
1/2 teaspoon salt
1/2 teaspoon black pepper (, cracked)
1/2 lemon (, sliced)

Steps:

Preheat oven to 400 F.
Line a rimmed small baking sheet (I used half sheet) with parchment paper.
Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
Remove from the oven. Remove lemon slices from the trout before serving.

Nutrition Facts : Calories 521 kcal, Carbohydrate 14 g, Protein 52 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 658 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

BAKED HONEY LEMON STEELHEAD TROUT

Baked Honey Lemon Steelhead Trout image

Provided by Victor

Time 30m

Number Of Ingredients 15

Ingredients

1 steelhead trout fillet ((scaled, skin on or off, about 2 lbs))
2 Tbsp honey
2 Tbsp lemon juice ((or lime juice))
2 Tbsp extra virgin olive oil
3 Tbsp low sodium soy sauce
2 Tbsp Dijon mustard
1 inch ginger root ((peeled and grated or thinly sliced))
2 cloves garlic ((pressed, minced or thinly sliced))
1 tsp kosher salt ((or sea salt))
1 tsp ground pepper
1/4 tsp cayenne pepper
1 Tbsp fresh finely chopped parsley
1 Tbsp fresh finely chopped cilantro ((or use another tablespoon of parsley))
2 Tbsp white wine ((you can skip it if you don't any on hand, but I highly recommend adding it))
2 Tbsp fresh finely chopped parsley ((or cilantro, or a combination of both))

Steps:

In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
Preheat the oven to 450F.
Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
Serve with roasted vegetables, salad or rice.

Nutrition Facts : Calories 351 kcal, Carbohydrate 12 g, Protein 42 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 1132 mg, Sugar 9 g, ServingSize 1 serving

HONEY-MUSTARD GRILLED TROUT

Honey-Mustard Grilled Trout image

This easy-to-prepare dish is a favorite with Charlene Cronin's family. "We like the honey-mustard sauce so much, I make a double batch and keep some in the fridge to use as a dressing," she reports from Kenner, Louisiana.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon honey
1/8 teaspoon cayenne pepper
4 large onions, cut into 1/2-inch slices
6 trout fillets (6 ounces each)

Steps:

In a bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. , Cover and grill over medium-hot heat or broil for 4 in. from the heat for 5 minutes. Baste with mustard mixture. Cook 5-6 minutes longer or until fish flakes easily with a fork, basting frequently. Discard onion slices.

Nutrition Facts : Calories 295 calories, Fat 15g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 201mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Roasted Rainbow Trout with Dill and Lemon image

For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

Unsalted butter, for baking sheet
4 whole boneless rainbow trout
Sea salt and freshly ground black pepper
1 bunch fresh dill
8 thin slices lemon
2 cups watercress leaves
4 radishes, thinly sliced
1/2 cup coarsely crumbled feta cheese
1/4 cup walnuts, toasted and coarsely chopped
2 tablespoons Frank Stitt's Sherry Vinaigrette
1/4 cup creme fraiche

Steps:

Preheat oven to 500 degrees with a rack set in upper third of oven.
Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO

Oven Baked Trout Recipe with Parmesan and Panko image

This oven baked trout recipe features fillets that turn out crispy on the outside with a tender white flesh interior that is very flaky.

Provided by Carol

Categories Fish

Time 25m

Number Of Ingredients 9

Ingredients

sea salt and cracked black pepper to season
1 lb. rainbow trout fillets
2 tbsp light mayonnaise
1 tsp lemon zest
2 tsp Dijon mustard
1/2 cup Panko bread crumbs
3 tbsp grated fresh Parmesan Cheese
1 tsp of fresh thyme
To serve: Tartar sauce (optional)

Steps:

Preheat the oven to 425°F. Spray a baking dish with cooking spray.
Season the fish with sea salt and cracked black pepper.
Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
Spread mayonnaise mixture on both sides of the trout.
Roll the trout in the Panko mixture to coat evenly.
Transfer the fillets to a baking sheet.
Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
Serve immediately with tartar sauce.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 172.3 milligrams cholesterol, Fat 20.7 grams fat, Fiber 0.6 grams fiber, Protein 56.7 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize Half of the recipe, Sodium 517 grams sodium, Sugar 1.2 grams sugar, UnsaturatedFat 12.8 grams unsaturated fat