Steelhead Trout Recipes Pan Fried

PAN-FRIED TROUT

Steps:

• In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
• In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
• Preheat the oven to 250 degrees F.
• Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
• When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
• What a fishtale!

PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE

Steps:

• To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
• In a large skillet, heat olive oil over medium-high heat.
• Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
• Then flip each fillet and continue to cook until cooked through, about 2 minutes.
• Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
• To make the sauce, add lemon juice, thyme and salt in a medium skillet.
• Bring it to a boil over medium heat and cook until it until reduced in half.
• Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
• Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

PAN-FRIED TROUT WITH LEMON THYME BUTTER

Steps:

• Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
• In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
• To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
• Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

PAN-FRIED TROUT WITH GARLIC AND LEMON

Steps:

• Gather the ingredients.
• Preheat oven to 375 F / 190 C.
• Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
• Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
• Roast for 25 minutes, remove from the oven and set aside.
• Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
• In a large bowl, mash the potatoes well.
• Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
• Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
• Fry the fish, skin-side down, in the skillet for 5 minutes.
• Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
• Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
• Plate the fish with the sides of mashed potatoes and roasted tomatoes.
• Serve and enjoy.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

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.

PAN FRIED TROUT

Steps:

• Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
• Pat dry.
• Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
• Melt the butter in a large heavy skillet on medium-high heat.
• Coat the trout in corn meal and shake off the excess.
• When the butter is melted, place the coated trout, flesh side down, in the skillet.
• Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

BARBEQUED STEELHEAD TROUT

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
• Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

PAN-FRIED BREADED TROUT

Steps:

• Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.