STUFFED SPECKLED TROUT FILLETS
My friend gave me some trout a couple months ago and I used this recipe out of "Louisiana Cookin'" and it was divine!
Provided by graniteangel
Categories Trout
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain.
- Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften.
- Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either). When the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool.
- Preheat oven to 400°F.
- Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets.
- Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.
Nutrition Facts : Calories 882.4, Fat 49.5, SaturatedFat 11.6, Cholesterol 225.7, Sodium 588.3, Carbohydrate 20.5, Fiber 2.6, Sugar 3.9, Protein 80.3
BLACKENED TROUT
My first time ever cooking trout, altho I've eaten it twice at O'Charleys restaurant. Delicious, easy, and tasty way to prepare trout.. found this online, but I did list the type of trout I just fixed. The cooking time depends on the thickness of your fillets. Also, I've tried this with Catfish fillets too, and its just as good.It would work on any of your favorite fish fillets.
Provided by Lou6566
Categories Trout
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat large, heavy skillet until very hot.
- Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
- Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
- reheat melted butter to a simmer, and pour in small bowls to use for dipping.
SUPER EASY (SPECKLE) TROUT
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
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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