Super Easy Speckle Trout Recipes

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PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

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!

HOW TO COOK TROUT



How to Cook Trout image

This recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking fish.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 5

¼ cup butter
2 (8 ounce) whole trout, butterflied and deboned
salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
  • Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
  • Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
  • Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
  • Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 1.6 g, Cholesterol 181.4 mg, Fat 33.2 g, Fiber 0.2 g, Protein 40.4 g, SaturatedFat 17.4 g, Sodium 263.4 mg, Sugar 0.4 g

SPECKLED TROUT IN CAPERS AND WHITE WINE



Speckled Trout in Capers and White Wine image

Speckled trout baked in a white wine-capers sauce. This recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli.

Provided by Ceil Kohl

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 7

1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  • Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g

SUPER EASY (SPECKLE) TROUT



Super Easy (speckle) Trout image

My mother-in-law showed me this recipe - so easy my kids could make it! I have kept this very general as it really depends on the size of the trout you have, and your personal preference when it comes to the lemon. We catch speckle trout (all about 10 - 12 inches long); So tasty and sweet! Best with FRESH fish!! This could be served at camp too! Just bring the whole lemons and butter (ooh, even a few cloves of previously roasted garlic!)

Provided by Steph_40135

Categories     Trout

Time 10m

Yield 2 fillets

Number Of Ingredients 3

2 trout fillets (your choice of frying size)
lemon juice, to taste
butter, to cover bottom of pan

Steps:

  • Clean trout properly; cut to the size you prefer to eat (our family leaves the skin on).
  • Put enough butter on bottom of pan (cast iron preferred) and let bubble.
  • Lay trout, skin side down, in pan; flip when necessary.
  • Squeeze lemon juice (or pour canned juice) over trout fillets.

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