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.
MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 16m
Number Of Ingredients 8
Steps:
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg
PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
- For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
- Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
- Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
- Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
- Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
- Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.
Nutrition Facts : Calories 831 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.37 milligram of sodium
PAN FRIED TROUT
This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.
Provided by Dawnab
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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).
PAN-SEARED TROUT WITH ROASTED SUMMER SQUASH
In this recipe, I'm going to gently sear freshwater trout. A lot of people are afraid of overcooking fish, but I'll show you an easy trick to pan-searing a fillet to perfection.
Provided by Seamus Mullen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Cut about ½ of the squash into organically shaped, 1 inch chunks. Add to a large mixing bowl. Cut the cherry tomatoes in half and add to the bowl. Quarter and cut the shallots into quarters, peel into petals, and add to the bowl. Roughly tear and add the red chile to the bowl.Season the vegetables with salt and pepper. Add the fresh lemon zest and half of the juice from 1 lemon. Drizzle half of the olive oil over the vegetables. Splash the white wine over the vegetables. Finish by scattering the fresh herbs over the vegetable mixture, reserving a few leaves of each herb for garnish.Gently mix the vegetables and spread them out on a rimmed baking tray. Slide the tray into the preheated oven. Roast for about 8 minutes, to start.
- While the vegetables are roasting, prepare the trout fillets. If you're using whole butterflied trout, remove the head and tail. Trim the inner belly and cut the fish into two fillets. Season the trout fillets with salt on both sides, and pepper on the flesh side only. Drizzle some of the remaining olive oil on the skin.
- Heat a heavy duty skillet over medium-high heat. Drizzle in a little olive oil. To prepare the salad for the fish, trim the remaining squash and shave into very thin slices, preferably on a Japanese mandolin. Season the squash ribbons with salt, lemon and a little drizzle of olive oil.Once the pan is hot, gently lay the trout fillets skin side down in the pan. Gently press the skin into the pan, to get an even sear on the fish. After the fish has begun to turn opaque on the sides and the skin has released from the pan, the fish is ready to go into the oven. Remove the vegetables from the oven, and lay the fillets, flesh side down, over the top. Return the tray to the oven, to roast for a few more minutes. The squash should be bright in color and barely cooked, with a bit of toothiness.
- Remove the tray from the oven and divide the cooked vegetables evenly among 2 warm plates. Place a fillet atop each bed of vegetables and scatter each plate with a few squash ribbons, extra torn herbs and a drizzle of olive oil. Serve immediately.
SEARED TROUT OVER SUCCOTASH
Steps:
- In a large nonstick skillet, heat the vegetable oil over medium-high heat.
- Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
- Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.
- Remove from the skillet and serve over succotash.
- Succotash:
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup frozen baby lima beans
- 1 cup frozen red pepper slices
- 1 cup frozen or canned corn kernels
- 1 cup light or heavy cream
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup chicken or vegetable stock, if needed
- 1 tablespoon finely chopped fresh parsley leaves, for garnish
- Heat the butter in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.
- If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.
- Yield: 3 to 4 servings
PAN-SEARED TROUT WITH MELON SALSA
Add a punch of flavor to your pan-seared trout with this Pan-Seared Trout with Melon Salsa recipe. We take this classic recipe to the next level by topping the fish with sweet and spicy salsa and sweet cantaloupe. You won't be able to resist the flavor.
Provided by My Food and Family
Categories Fruit Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients. Refrigerate until ready to serve.
- Mix cheese and bread crumbs in shallow dish. Brush flesh sides of fish with mayo; dip in cheese mixture.
- Heat large heavy skillet on high heat; spray with cooking spray. Place 2 fish, coated sides down, in skillet; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer to platter; cover to keep warm. Repeat with remaining fish, carefully wiping skillet with paper towels between batches.
- Cut fish in half; serve topped with cucumber mixture.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
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 FRIED RAINBOW TROUT
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;
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2.4/5 (62)Category EntreeCuisine AmericanTotal Time 10 mins
- 1. Pat fish fillets dry with paper towels. Arrange fillets on a rimmed baking sheet and season both sides of each fillet with salt and black pepper.
- 2. In a nonstick or cast iron skillet over medium-high heat, heat olive oil and butter until shimmering and butter has melted. Add fillets to the melted butter and oil mixture skin side down, along with herb sprigs, garlic, and capers (if using).
- 3. Cook fish until skin is light golden brown around the edges, about 2–3 minutes. Use a spoon to baste trout with melted butter and olive oil and continue to cook until the flesh is opaque and fish flakes when pressed with a fork, about 4–5 more minutes. The skin should be crispy and deep golden brown.
- 4. Use a fish spatula to carefully transfer the cooked trout to the plate skin side up to keep the skin crispy.
PAN-SEARED TROUT WITH GREEN GARLIC AND ... - FOOD AND WINE
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- Bring wine, thyme, bay leaf, and peppercorns to a boil in a small saucepan over medium. Cook until mixture is reduced and almost dry, 3 to 4 minutes. Stir in cream, return to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to low. Whisk in butter, 2 or 3 cubes at a time, waiting for each addition to melt before adding more. Season lightly with salt, and pour butter mixture through a fine wire-mesh strainer into a bowl. Discard solids. Keep beurre blanc warm.
- Heat 1 tablespoon oil in a medium sauté pan over medium. Season both sides of fish with salt. Add fish, skin side down, to pan, lightly pressing on fish to flatten skin. Cook until skin is crisp, about 6 minutes. Flip fish, and cook until internal temperature of fish reaches 140°F, about 2 minutes. Remove fish from pan.
- Stir together breadcrumbs and 1 1/2 teaspoons oil in a small bowl. Add breadcrumb mixture to pan, and cook, stirring constantly, until breadcrumbs are toasted, 3 to 4 minutes. Remove from pan. Increase heat to high, add remaining 1 1/2 tablespoons oil to pan, and heat until shimmering. Add mushrooms, and cook, undisturbed, until browned, about 90 seconds. Flip mushrooms, and add garlic. Cook until well browned, about 90 more seconds. Stir in breadcrumb mixture, and season with salt.
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- Preheat the oven to 325°. Season the trout fillets with salt and pepper. Press 1 slice of ham onto the skinless side of each fillet.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes. Turn the fillets and cook until the skin is crisp, about 1 minute. Transfer the trout fillets to a large rimmed baking sheet, ham side up. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet. Keep the fish warm in the oven.
- In the skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the chile and cook for 1 minute. Add the parsley, vinegar and a pinch of salt. Remove the skillet from the heat.
- Transfer the trout to plates, ham side up. Spoon the chile-garlic oil over the fish and serve right away.
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4.1/5 (12)Total Time 20 minsCategory Fish/SeafoodCalories 605 per serving
- Put lemons in the microwave on high for 30 seconds (these were right out of the fridge, reduce to 20 seconds if room temperature). Roll lemons on a clean surface, slice in half and squeeze juice into a small container. Mix in the chopped parsley, pepper and salt.
- Heat the olive oil in a cast iron skillet or large pan over medium heat. Add the garlic,stir, then add the fillets, skin side down and cook for 5 minutes. Carefully turn the fish using fish tongs if you have them (if you don't I HIGHLY recommend them), and cook for 2 minutes more. Turn again so the skin side is down, turn off heat and pour the lemon juice mixture over the fillets. Let stand for a few minutes before serving.
- If working in two batches: Preheat oven to 215 degrees F. Cook as directed above, adding half of the lemon juice mixture to the first batch and reserving the rest for the next batch, then remove to an oven safe dish. Keep in the preheated oven while preparing the second batch. Do not add additional oil or garlic to the pan before cooking second batch.
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