PAN-FRIED RAINBOW TROUT
My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!
Provided by PanNan
Categories German
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
- Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
- Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.
Nutrition Facts : Calories 323.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 205.8, Carbohydrate 25.7, Fiber 1, Sugar 0.7, Protein 3.7
RAINBOW TROUT ROASTED ON A CEDAR PLANK
Steps:
- Prepare and preheat your grill by building a fire on 1 side of the grill.
- In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
- Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.
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.;
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
ITALIAN-MARINATED BAKED RAINBOW TROUT
Make and share this Italian-Marinated Baked Rainbow Trout recipe from Food.com.
Provided by periwinklejenn
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate trout in Italian dressing in the refrigerator overnight.
- Preheat oven to 350°F.
- Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
- Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
Nutrition Facts : Calories 63.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 43.1, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 0.4
RAINBOW TROUT (TILAPIA) BAKED
Found this recipe on the Giovannis Fish Market site...I've made it with Tilapia...hope you enjoy. I'm not crazy about parsley so I use cilantro instead...
Provided by teresas
Categories < 60 Mins
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
- Sprinkle with parsley, lemon juice and salt.
- Heat oil in small skillet; fry onion and garlic till limp.
- Place tomatoes in pan and top with fish.
- Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
- Bake at 350 degrees for 30-40 minutes.
LEMON THYME RAINBOW TROUT
From start to finish, these fillets are ready in less than 15 minutes. Other thin fish fillets are equally good.
Provided by Annacia
Categories Trout
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Divide fish into 4 equal pieces if necessary.
- In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
- Dip fish into lemon juice; dredge in flour mixture, turning to coat.
- In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
RAINBOW TROUT
Make and share this Rainbow Trout recipe from Food.com.
Provided by luap4004
Categories Very Low Carbs
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- • Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
- • Add trout, flesh side down and cook until golden, about 2 minutes.
- • Gently turn with spatula and cook about 2 minutes longer.
- • Return trout to serving platter;
- • Cover and keep warm.
- • Add remaining 1 tablespoon butter to pan.
- • Melt over low heat.
- • Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
- • Pour over hot, cooked trout.
- • Serve immediately.
Nutrition Facts : Calories 495.4, Fat 30.6, SaturatedFat 11.8, Cholesterol 164.3, Sodium 421.1, Carbohydrate 6.5, Fiber 1, Sugar 1.7, Protein 48.1
STUFFED RAINBOW TROUT
This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!
Provided by Bev I Am
Categories Trout
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with ½ tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
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