SHEET-PAN TROUT WITH GARLICKY BROCCOLINI
The benefits of cooking trout in its whole, butterflied form go beyond visual appeal - the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it's the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.
Provided by Alison Roman
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
- Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
- Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
- Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 1186 milligrams, Sugar 6 grams, TransFat 0 grams
SHEET PAN TROUT WITH GARLIC BROCCOLINI
Categories Fish
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
- Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
- Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
- Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.
GARLICKY BROCCOLINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve.
SHEET-PAN TROUT AND SUCCOTASH RECIPE | EPICURIOUS
Make succotash by steaming a mixture of corn, green beans, and tomato in a foil pouch alongside butterflied trout for an easy Southern-inspired sheet-pan dinner.
Provided by Anna Stockwell
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 450°F. Line an 18x13" rimmed baking sheet with foil. Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan. Sprinkle flesh with Old Bay, then dot with half of butter. Arrange lemon slices over.
- Drape a long (about 30") piece of foil crosswise over other half of pan. Toss together corn, green beans, tomato, salt, and remaining butter on foil. Fold edges up and over to create packet; pinch edges closed.
- Roast until trout is opaque and cooked through, about 10 minutes. You want to check the thickest part of the flesh-if you need to lift a lemon to look at it, do so, and continue roasting until it's totally opaque.
- While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
- Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
STEELHEAD TROUT SHEET PAN DINNER
This sheet pan dinner is a breeze to make and is so flavorful! Use your own preferred mixture of vegetables.
Provided by thedailygourmet
Categories Sheet Pan Dinners
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
- Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
- Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
- Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 27.9 g, Cholesterol 73.1 mg, Fat 19.5 g, Fiber 3.5 g, Protein 28.4 g, SaturatedFat 4.1 g, Sodium 242.5 mg, Sugar 1.8 g
SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI
Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com.
Provided by Jonathan Melendez
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large measuring cup, whisk together all of the sauce ingredients until well combined.
- In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
- Pour out the beef and veggie mixture onto one side of the baking sheet.
- Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
- Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.
Nutrition Facts : Calories 591.2, Fat 40.5, SaturatedFat 9.5, Cholesterol 86.1, Sodium 2831.8, Carbohydrate 23.3, Fiber 4.2, Sugar 11.6, Protein 34.4
GARLICKY BROCCOLINI
Make and share this Garlicky Broccolini recipe from Food.com.
Provided by ShortyBond
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim broccolini of ends. Place 4-5" long thin stalks into a skillet and cover with water. Cover and bring to a boil.
- Add salt and reduce heat. Simmer broccolini 6-7 minutes, until tender and bright green.
- Drain the broccolini and return skillet to stove over medium heat. Add EVOO to pan, then garlic.
- Cook garlic 2-3 minutes.
- Add broccolini to pan and coat in garlic and oil, then serve.
Nutrition Facts : Calories 64.1, Fat 6.8, SaturatedFat 0.9, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
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