CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving
LEMON CREAM SAUCE FOR TROUT
Steps:
- Turn on broiler and place rack in top position.
- Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
- Place in oven and cook for about 4 minutes.
- Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
- Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
- Remove from heat and stir in butter, capers, salt, and white pepper. Once trout is plated, pour sauce over fillets.
- Optional Sides: Preheat oven to 200 F. Keep trout covered and warm in the oven. In a small or medium frying pan, add a couple of tablespoons of water. Bring to a boil and toss in the julienned carrots. Boil for about a minute, remove and place covered into the warm oven. Remove excess moisture from pan, set flame to medium-high heat, add 1 tablespoon of butter and 1 teaspoon olive oil. Add potato wedges and fry on both sides until crispy. Season with salt and pepper while cooking, for a bit of heat mix in a dash of smoked paprika. Once cooked remove to a paper towel-lined plate to let the excess oil soak off. Keep in the warmed oven until ready to assemble. Wipe out the pan, place over medium-high heat, add remaining butter. Once melted add the fennel and cook for about a minute. Next, combine the peas and cream with the fennel. Cook till peas are softened but not mushy, about three minutes.
- To Assemble: Place potatoes down first, spooning the peas over potatoes and now gently lay the trout on top of the bed of peas. Stack the julienned carrots on the trout. Pour the lemon cream sauce over the dish and for an extra touch add some toasted almond slices.
Nutrition Facts : Calories 954 kcal, Carbohydrate 90 g, Cholesterol 149 mg, Fiber 12 g, Protein 30 g, SaturatedFat 25 g, Sodium 499 mg, Sugar 15 g, Fat 49 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g
BARBECUED TROUT
This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts :
TROUT GRENOBLOISE
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Using a paring knife or chef?s knife, cut ends from lemons. Working from top to bottom, cut off peel, pith, and membrane in one motion, following curve of lemon. Hold lemon over a bowl to catch juice. Work knife in toward center along segments as close to membranes as possible, letting segments drop into the bowl. Squeeze juice from membranes into bowl. Coarsely chop segments.
- Using a serrated knife, cut bread into 1/4-inch dice. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add bread. Cook, stirring occasionally, until golden brown, about 4 minutes. Transfer croutons to paper towels to drain. Wipe out skillet; set aside.
- Season trout with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons butter and 1 tablespoon oil in skillet over medium-high heat until butter has melted and oil is hot. Add 2 fillets; cook, turning once, until golden, 1 1/2 to 2 minutes per side. Transfer to a serving plate. Wipe out skillet. Add 2 tablespoons butter and remaining tablespoon oil; repeat with remaining fish.
- Add remaining 2 tablespoons butter to skillet. Cook over medium-high heat until butter begins to turn brown, about 1 minute. Quickly remove from heat, and add capers, parsley, and lemon segments; swirl skillet to combine. Pour sauce over trout fillets, dividing evenly. Sprinkle with croutons. Garnish with lemon wedges and parsley.
MOUNTAIN TROUT WITH BUTTER SAUCE
After he and his wife visited Mast Farm Inn in Valle Crucis, North Carolina, he wished he'd asked for the recipe for the fantastic rainbow trout dinner they'd eaten. Taste of Home found him this wonderful recipe.-Joseph Noah, Clarksville, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Season trout with salt and pepper; dredge with flour. Heat oil in a skillet. Saute trout quickly in hot oil, browning evenly on both sides. , Remove trout to a shallow baking pan. Bake at 350° for 5-10 minutes or until fish flakes easily with a fork; keep warm., Meanwhile, in a saucepan, heat butter until butter begins to brown. Carefully add lemon juice (hot butter will bubble with juice is added). Blend in gravy if desired. Spoon sauce over fish or serve on the side.
Nutrition Facts : Calories 695 calories, Fat 46g fat (15g saturated fat), Cholesterol 176mg cholesterol, Sodium 321mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 50g protein.
SAUTEED TROUT WITH LIME
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
- Cut the mushrooms into thin slices. There should be about two cups.
- Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
- Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
- Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
- Transfer the fish to a hot serving platter.
- Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
- Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
- Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram
BAKED TROUT WITH GARLIC & MUSHROOMS
Make and share this Baked Trout with Garlic & Mushrooms recipe from Food.com.
Provided by Dawnab
Categories Lunch/Snacks
Time 32m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
- Slice mushrooms and place half in the bottom of a shallow baking dish.
- Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
- Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
- If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
- Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
- Pour slowly over fish saving about half of the mixture.
- Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
- Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
- Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
- Garnish with a few lemon wedges and a few sprigs of fresh parsley.
- Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.
Nutrition Facts : Calories 825.8, Fat 53.9, SaturatedFat 12.8, Cholesterol 221.6, Sodium 304.1, Carbohydrate 10.6, Fiber 2.1, Sugar 2.4, Protein 73.7
TROUT WITH TOMATO SAUCE
Bear Grylls suggests fresh rainbow trout with a vibrant tomato and olive sauce for a simple supper that's rich in omega-3
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
- After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
- Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium
More about "saucy trout recipes"
10 BEST SAUCE FOR TROUT FILLETS RECIPES | YUMMLY
From yummly.com
SAUCY TROUT RECIPE : TRISHA YEARWOOD : FOOD NETWORK | TROUT …
From pinterest.com
EASY TROUT RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BAKED TROUT IN HONEY MUSTARD AND SOY SAUCE GLAZE
From theyummybowl.com
PAN-FRIED TROUT WITH GARLIC, LEMON, & PARSLEY - LOVE AND OLIVE OIL
From loveandoliveoil.com
BAKED TROUT WITH ROASTED VEGETABLES - RICARDO
From ricardocuisine.com
SEA TROUT RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
7 STEELHEAD TROUT RECIPES TO TRY FOR DINNER | ALLRECIPES
From allrecipes.com
STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE - JULIA'S …
From juliasalbum.com
TROUT RECIPES | ALLRECIPES
From allrecipes.com
TROUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED RAINBOW TROUT RECIPE (EASY IN 15 MIN!) | WHOLESOME YUM
From wholesomeyum.com
EASY PAN SEARED STEELHEAD TROUT WITH LEMON BUTTER SAUCE
From mariebostwick.com
EASY PAN SEARED TROUT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST BAKED TROUT RECIPES | YUMMLY
From yummly.com
TROUT WITH HONEY-SOY GLAZE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CREAMY DILL SAUCE FOR SALMON OR TROUT | RECIPETIN EATS
From recipetineats.com
BAKED HONEY LEMON STEELHEAD TROUT - CRAVING TASTY
From cravingtasty.com
EASY 20 MINUTE OVEN BAKED TROUT - INSPIRED TASTE
From inspiredtaste.net
SPICY CHILI GARLIC GRILLED TROUT - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
27 TROUT RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
SOY BAKED TROUT | JAMIE OLIVER RECIPES
From jamieoliver.com
19 FRESH TROUT RECIPES FOR EVERY MEAL OF THE DAY
From morningchores.com
CREAMY TUSCAN STEELHEAD TROUT - DUDE THAT COOKZ
From dudethatcookz.com
SAUCY TROUT RECIPE | TRISHA YEARWOOD | FOOD NETWORK RECIPE
From crecipe.com
TROUT WITH LEMON DILL SAUCE — SEA FORAGER
From seaforager.com
BROILED RAINBOW TROUT WITH LEMON PARSLEY SAUCE RECIPE
From thespruceeats.com
RAINBOW TROUT RECIPE (ONLY 4 INGREDIENTS & SUPER FLAVORFUL)
From primaverakitchen.com
HONEY BALSAMIC GLAZED STEELHEAD TROUT | DUDE THAT COOKZ
From dudethatcookz.com
SPICY BAKED SEA TROUT WITH LEMON BUTTER SAUCE - ALL OUR WAY
From allourway.com
SAUCY TROUT | RECIPE | TROUT RECIPES, FOOD NETWORK RECIPES, FISH RECIPES
From pinterest.ca
WHOLE RAINBOW TROUT RECIPE WITH SOY-CITRUS - SAVOR THE BEST
From savorthebest.com
RECIPE: TROUT WITH PARSLEY SAUCE STEP BY STEP WITH PICTURES
From handy.recipes
PAN FRIED TROUT WITH LEMON BUTTER SAUCE - GAV'S KITCHEN
From recipesformen.com
SAUCY TROUT SAUCE RECIPE
From crecipe.com
BAKED TROUT WITH WHEY SAUCE AND BLACKCURRANT RECIPE
From greatitalianchefs.com
SLOW-BAKED TROUT WITH SOY SAUCE MARINADE | CRAVINGS JOURNAL
From cravingsjournal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love