Z Tejas Grilled Or Sautéed Ruby Trout Recipes

Z TEJAS GRILLED OR SAUTéED RUBY TROUT

Steps:

• Rub cilantro pesto on flesh of trout then place on grill or sautéed pan skin side down.
• Turn over and grill/sauté for approximately 3 minutes creating grill marks.
• Remove skin using tongs.
• Place mix veggies into vegetable water and heat up for one minute.
• Add herb butter to a 10 inch skillet and place on high heat.
• Add drained mix veggies to skillet and sauté till tender.
• Salt and pepper to taste.
• Place trout on a platter and top with avocado relish.

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!

GRILLED RED TROUT WITH RANCHERO SAUCE

Steps:

• Salt and pepper the meat side of the fish, spray with nonstick cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.
• Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.

Z TEJAS FISH TACOS

Steps:

• Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
• Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
• Instructions for the fish:.
• Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
• Heat flour tortilla in dry skillet.
• On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
• Top with heated strips of blackened catfish.
• Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.