TROUT STUFFED WITH GARLIC AND SPINACH
This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.
Provided by Chabear01
Categories Trout
Time 40m
Yield 4 trout, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
- Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
- Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
- Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
Nutrition Facts : Calories 131.3, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 76, Carbohydrate 5.7, Fiber 2.3, Sugar 0.2, Protein 1.8
TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC
Steps:
- Preheat the oven to 375 degrees F.
- Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
- Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
- Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.
BAKED TROUT WITH SPINACH-BUTTER SAUCE
Provided by Darina Allen
Categories Dairy Fish Leafy Green Herb Bake Quick & Easy Trout
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375° F.
- Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.
- Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4-5 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.
- When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately.
TROUT STUFFED WITH COUSCOUS, ALMONDS AND HERBS
From "The Moroccan Collection: Traditional Flavors from Northern Africa" by By Hilaire Walden. A delicious and very easy dish--serve garnished with fresh mint and lemon wedges and plently of warm bread on the side.
Provided by Chef Kate
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.
- Stir in the couscous, fish or vegetable stock, parsley and mint.
- Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
- Preheat oven to 400°F
- Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.
- Lay the fish in a greased shallow baking dish.
- Mix the remaining oil with the almonds and spoon over the fish.
- Bake for 15-20 minutes, or until the fish flakes when tested with a fork.
Nutrition Facts : Calories 860.5, Fat 46, SaturatedFat 6.7, Cholesterol 199.6, Sodium 355.4, Carbohydrate 28.3, Fiber 3.8, Sugar 1.6, Protein 80.5
HONEY & LEMON TROUT WITH WILTED SPINACH
This simple seafood supper is quick, easy and packed with good-for-you ingredients such as oily fish and spinach
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
- Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.
Nutrition Facts : Calories 333 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
More about "trout stuffed with garlic and spinach recipes"
TROUT STUFFED WITH GARLIC AND SPINACH - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
RAINBOW TROUT WITH PROSCIUTTO, SPINACH AND MUSHROOMS
From ontario.ca
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GARLIC – CITRUS STUFFED WHOLE RAINBOW TROUT
From binkysculinarycarnival.com
SPINACH - FETA STUFFING FOR TROUT OR SALMON RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TROUT STUFFED WITH GARLIC AND SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
RAINBOW TROUT STUFFED WITH CILANTRO, GARLIC, POTATOES AND BUTTER.
From pinterest.ca
TROUT STUFFED WITH SPINACH :: QUICK AND SIMPLE RECIPES
From rosacooking.com
RECIPE: TROUT STUFFED WITH GARLIC AND SPINACH
From mealsteps.com
TROUT STUFFED WITH SPINACH RECIPE | EAT SMARTER USA
From eatsmarter.com
TROUT STUFFED WITH GARLIC AND SPINACH RECIPE - COOKING INDEX
From cookingindex.com
TROUT STUFFED WITH SPINACH - ASC INTERNATIONAL
From asc-aqua.org
RECIPE: TROUT STUFFED WITH GARLIC AND SPINACH - RECIPELINK.COM
From recipelink.com
TROUT RECIPE STUFFED WITH SPINACH AND HAM > KITCHEN
From nz.diet-nutrition.org
CREAMY SPINACH STUFFED SALMON IN GARLIC BUTTER - CAFE DELITES
From cafedelites.com
SPINACH AND TARRAGON STUFFED RAINBOW TROUT - FRESH FISH KITCHEN
From freshfishkitchen.com
POTATOES AND SPINACH RECIPE - THERESCIPES.INFO
From therecipes.info
10 BEST BAKED STUFFED TROUT RECIPES | YUMMLY
From yummly.com
FOODCOMBO
TROUT STUFFED WITH SPINACH AND MUSHROOMS RECIPE - LOS ANGELES …
From latimes.com
LEMON GARLIC STUFFED BROOK TROUT RECIPE (PAN FRIED TO CRISPY …
From spiciefoodie.com
SPINACH AND TROUT RECIPES (18) - SUPERCOOK
From supercook.com
BROILED TROUT WITH SPINACH STUFFING - STONEWALL KITCHEN
From stonewallkitchen.com
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - JULIA'S ALBUM
From juliasalbum.com
TROUT STUFFED WITH GARLIC AND SPINACH RECIPE - FOOD.COM
From pinterest.com
BAKED TROUT ON A BED OF SPINACH - FAIR SHARES
From fairshares.org
TROUT STUFFED WITH HERBS AND GARLIC RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY TUSCAN STEELHEAD TROUT - DUDE THAT COOKZ
From dudethatcookz.com
HERB CRUSTED TROUT WITH GARLIC CHILI SPINACH - BIGOVEN.COM
From bigoven.com
ASTRAY RECIPES: TROUT STUFFED WITH GARLIC AND SPINACH
From astray.com
HERB CRUSTED TROUT WITH GARLIC CHILI SPINACH RECIPE
From recipeland.com
TROUT STUFFED TROUT RECIPE > KITCHEN - NZ.DIET-NUTRITION.ORG
From nz.diet-nutrition.org
WHOLE ROASTED LEMON & GARLIC STUFFED RAINBOW TROUT
From modernwomanagenda.com
THE SCRUMPTIOUS RECIPES TO HELP YOU LOSE WEIGHT AND FEEL GOOD
From dailymail.co.uk
10 BEST STUFFED RAINBOW TROUT RECIPES | YUMMLY
From yummly.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #american #easy #beginner-cook #fish #californian #pacific-northwest #freshwater-fish #trout #to-go #camping
You'll also love