Roasted Rainbow Trout With Rock Shrimp And Sage Butter Stuffing Recipes

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ROCKY MOUNTAIN RAINBOW TROUT WITH TROUT ROE



Rocky Mountain Rainbow Trout With Trout Roe image

Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts a salty, mineral flavor. Trout from the icy Rocky Mountain streams are at their best in late spring, when the ice has just melted. Cooks from the Shoshone tribe, among many others, make delicious meals using the entire fish, wasting nothing: Cheeks and eyes are considered a delicacy, as is the roe harvested from the females, which is prized for its distinct flavor and its relationship to renewal.

Provided by Sean Sherman

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 whole, head-on rainbow trout (about 3/4 pound each), rinsed and patted dry
1 tablespoon sumac powder
2 teaspoons coarse sea salt
3 tablespoons sunflower oil, plus more for drizzling (optional)
1/4 cup walnuts, toasted and chopped
1 small bunch watercress (or other dark greens, such as arugula or spinach), for garnish
1/4 cup trout roe, salmon roe or paddlefish roe, for garnish

Steps:

  • Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
  • In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won't need it.)
  • Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.

SEAFOOD-STUFFED RAINBOW TROUT



Seafood-Stuffed Rainbow Trout image

This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it-it's easy to put together and put in the oven.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

4 tablespoons butter, melted, divided
1 tablespoon lemon juice
2 pan-dressed trout (about 12 ounces each)
1/4 teaspoon pepper
1/4 cup cooked long grain rice
2 bacon strips, cooked and crumbled
2 tablespoons chopped onion
2 tablespoons diced sweet red pepper
15 frozen cooked salad shrimp, thawed
4 sea scallops, diced
1 tablespoon canola oil
1 to 2 medium lemons, thinly sliced

Steps:

  • Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 201mg cholesterol, Sodium 597mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

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

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

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER



Seafood Stuffed Trout Drizzled with Citrus Butter image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Nonstick cooking spray
1 (7-ounce) pouch cornbread mix (recommended: White Sweet Yellow Cornbread Mix)
1 egg
1 cup seafood stock or broth, divided
1/3 cup orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/2 teaspoon grated orange zest
1/4 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1/2 teaspoon cornstarch
1 stick butter
1 teaspoon freshly chopped cilantro leaves
3 tablespoons chopped celery leaves
3 tablespoons chopped red bell pepper
3 tablespoons chopped onions
1/2 cup frozen baby shrimp, thawed
1/2 cup bay scallops
1/2 cup chopped crawfish tails
2 1/2 teaspoons seafood seasoning, divided (recommended: Old Bay)
1 teaspoon white pepper
1 tablespoon chopped fresh cilantro leaves
6 whole individual serving size cleaned rainbow trout (heads on make a nice presentation)
4 cups spring mix or mixed salad greens
2 tablespoons thinly sliced scallions
6 orange slices

Steps:

  • Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
  • In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
  • Increase oven temperature to 375 degrees F.
  • Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
  • Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
  • Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
  • To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BROILED STUFFED RAINBOW TROUT WITH SAGE BUTTER



Broiled Stuffed Rainbow Trout with Sage Butter image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons sage
0.5 cups dry bread crumbs
0.5 cups pine nuts
2 units jalapeno
1 units shallots
1 teaspoons chili powder
1 teaspoons paprika
2 tablespoons olive oil
4 units rainbow trout
1 units salt and pepper

Steps:

  • Place butter and sage into a food processor and pulse until combined. Turn sage mixture out onto a piece of plastic wrap and roll into a log, twisting the ends. Place sage butter into freezer for 15 minutes.
  • Combine bread crumbs, pine nuts, jalapenos, shallots, chili powder, paprika and olive oil into a small bowl mixing with a fork, set aside.
  • Place trout, skin-side up on baking sheet that has been sprayed with cooking spray. Broil to crisp skin slightly for approx. 3-4 minutes. Remove from oven.
  • Place trout skin-side down into a baking dish sprayed with non-stick cooking spray. Divide stuffing evenly between 4 trout and fold over 1/2 of trout to cover stuffing. Remove sage butter from freezer, unwrap and cut into 8 equal sized slices. Place 2 slices on each trout.
  • Bake in a 350 degree oven for 6-8 minutes to finish. Serve immediately with your favorite side-dish and a salad. Yummy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP STUFFED TROUT.



Shrimp Stuffed Trout. image

I like making this dish when we go camping, if we are lucky enough to catch some trout. A couple of time I've used canned baby shrimp and a jar of chopped roasted red peppers. It works pretty well, but then again, everything tastes better when you are camping.

Provided by MsPia

Categories     Trout

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

6 whole trout (6 to 10 oz)
1 cup flour
2 eggs, beaten
2 cups breadcrumbs
1/4 cup butter
1 lemon, juice and zest of, grated
1 teaspoon kosher salt
1 teaspoon black pepper
1 large onion, chopped
3 cups mushrooms, sliced
2 tablespoons butter
1 teaspoon salt
1 teaspoon white pepper
1/4 cup red pepper, diced
1/4 cup green onion, finely chopped
1/2 lb cooked bay shrimp
2 cups dry sherry

Steps:

  • Start with shrimp stuffing; sauté onions and mushrooms in butter in skillet until lightly browned.
  • Add salt, white pepper, red peppers, green onions, shrimp and sherry.
  • Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
  • Meanwhile, dredge each trout in flour, dip in eggs, and then roll in breadcrumbs to coat lightly.
  • Carefully fill each trout cavity with Shrimp Stuffing.
  • Secure seams with wood toothpicks.
  • Melt butter in a large skillet.
  • Sauté trout in butter, few at a time, until lightly brown on both sides and until stuffing is hot.
  • Remove trout as done and keep warm.
  • Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper.
  • Pour over trout.

Nutrition Facts : Calories 741.2, Fat 16.1, SaturatedFat 8.4, Cholesterol 158.6, Sodium 1223.5, Carbohydrate 58.6, Fiber 3.3, Sugar 7.7, Protein 18.7

STUFFED RAINBOW TROUT



Stuffed Rainbow Trout image

This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!

Provided by Bev I Am

Categories     Trout

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) farm raised whole trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
lemon slice
fresh parsley sprig

Steps:

  • Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
  • Remove from heat, stir in parsley and next 4 ingredients.
  • Add bread cubes; toss gently.
  • Combine egg and white wine; stir into bread mixture.
  • Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
  • Rinse trout; pat dry.
  • Sprinkle inside of fish evenly with ½ tsp salt.
  • Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
  • Dredge fish in flour.
  • Place over stuffing, overlapping slightly.
  • Drizzle with reserved lemon juice mixture.
  • Place bacon over trout.
  • Cover and bake at 350* for 45 minutes.
  • Uncover and bake an additional 15 minutes.

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