Trout With Olives Brown Butter Recipes

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TROUT WITH OLIVES AND BROWN BUTTER



Trout with Olives and Brown Butter image

The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 7

8 trout fillets, skin on (about 2 pounds)
1 1/4 teaspoons olive oil
Coarse salt and ground pepper
1 lemon, quartered and seeded
2 tablespoons butter
2 tablespoons slivered pitted olives
1 tablespoon small capers, drained and rinsed

Steps:

  • Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
  • In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
  • Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.

Nutrition Facts : Calories 412 g, Fat 22 g, Protein 47 g

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE



Broiled Trout with Brown Butter New Orleans Sauce image

Trout fillets are broiled and served with a creamy and slightly spicy butter sauce with mushrooms and peppers.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter
8 ounces white mushrooms, halved or quartered if large (about 3 cups)
1 small green bell pepper, chopped, plus more for garnish (optional)
1 shallot, sliced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 tablespoon Asian fish sauce
1/4 cup heavy cream
1 teaspoon cornstarch
1 teaspoon hot sauce, such as Tabasco, plus more for serving
Four 4-ounce skin-on trout fillets, pin bones removed
1 lemon, sliced into rounds (optional)
1/4 cup loosely packed fresh cilantro leaves

Steps:

  • Position an oven rack about 2-inches from the heat source and preheat the broiler.
  • Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
  • Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
  • Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
  • Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.

BROWN BUTTER TROUT



Brown Butter Trout image

This simple brown butter trout recipe really brings out the natural goodness of the fish. This is simple to master, and fast to make.

Provided by John Mitzewich

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

6 tbsp butter
2 lemons (juiced)
4 (6-8 oz each) boneless trout fillets
Salt and fresh ground black pepper to taste
Optional: 1 tbsp chopped parsley

Steps:

  • In a small saucepan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice.
  • Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done.
  • Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.

Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 83 mg, Fiber 1 g, Protein 13 g, SaturatedFat 12 g, Sodium 36 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 8 g

PANFRIED TROUT WITH PECAN BUTTER SAUCE



Panfried Trout with Pecan Butter Sauce image

Categories     Dairy     Fish     Nut     Sauté     Dinner     Pecan     Trout     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
1 teaspoon salt
3/4 cup all-purpose flour
3 tablespoons vegetable oil
1/4 cup pecans, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: lemon wedges

Steps:

  • Preheat oven to 200°F.
  • Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
  • Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
  • Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
  • Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

BUTTERY TROUT WITH CAPERS



Buttery trout with capers image

Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 15m

Number Of Ingredients 5

4 thick trout fillets
100g butter
squeeze lemon juice
handful parsley , leaves chopped
2 tbsp caper , rinsed

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
  • When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

Nutrition Facts : Calories 345 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 28 grams protein, Sodium 1.04 milligram of sodium

BUTTERFLIED TROUT IN LEMON CAPER BUTTER



Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Steps:

  • Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
  • Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
  • Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
  • Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER



Trout with Hazelnuts, Lemon and Parsley Brown Butter image

Categories     Roast     Dinner     Lunch     Lemon     Trout     Fall     Hazelnut     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup dry Italian-style breadcrumbs
1/2 cup plus 3 tablespoons crushed toasted hazelnuts
8 tablespoons chopped fresh Italian parsley
4 whole boneless trout
4 tablespoons olive oil
1/2 cup (1 stick) butter
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
  • Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

HONEY BROWNED TROUT ( CANDY TROUT )



Honey Browned Trout ( Candy Trout ) image

Title caught your interest? My family loves trout so I wanted make something different than fried or Almondine or baked lemon and butter. Sweet, bu the garlic comes through nicely. Hope you enjoy. I used 1 pound fillets of local Steelhead ( Hatchery ).

Provided by TeleComCal

Categories     Trout

Time 35m

Yield 2 fillets, 2-4 serving(s)

Number Of Ingredients 7

2 fish fillets (Trout, Salmon or Steelhead)
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper

Steps:

  • Heat oven to 350°F.
  • In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
  • Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
  • Brush on the honey sauce, trying to use it all.
  • Sprinkle with brown sugar, covering the fillets.
  • Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
  • Serve warm.

Nutrition Facts : Calories 520.2, Fat 8.3, SaturatedFat 1.2, Cholesterol 99, Sodium 229.7, Carbohydrate 71.6, Fiber 0.2, Sugar 70.1, Protein 41.4

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