Trout Stuffed With Garlic And Spinach Food

TROUT STUFFED WITH SPINACH AND MUSHROOMS RECIPE

Steps:

• Heat the oven to 375 degrees.
• Cook the shallots in 2 tablespoons of the butter in a large pan over medium heat until translucent, about 3 minutes. Add the mushrooms and continue to cook another 5 to 10 minutes.
• Add the spinach, kosher salt, pepper and nutmeg; continue cooking until the spinach is wilted, about 2 minutes. Transfer the mixture to a colander to drain; cool completely.
• Place a small amount of filling inside the cavity of each fish. Combine the flour and salt on a flat plate, put the eggs into a shallow dish or pie pan. Combine the bread crumbs, tarragon, thyme and white pepper on another flat plate.
• Dredge each stuffed trout in flour, shaking off the excess, then dip it in the eggs and then into the bread crumb mixture, pressing the crumbs onto the trout so that they will stay.
• Bake the fish until it flakes with a fork, about 8 to 10 minutes.
• While the fish is baking, melt the remaining 4 tablespoons butter in a small pan over low heat. Add the chopped nuts and cook the butter until it's golden brown.
• To serve, place the trout on a serving platter and drizzle with the brown butter and pecan mixture.

TROUT STUFFED WITH SPINACH

Steps:

• Rinse and clean spinach, spin dry and chop coarsely. Peel and dice shallots.
• Heat olive oil in a pan and saute shallots until soft. Peel garlic and squeeze through the press, add to the pan. Add spinach and saute for a few minutes, stirring. Season with salt and pepper.
• Rinse trout and pat dry, stuff with spinach and season with salt and pepper. Rinse tomatoes and cut into thick slices. Pit olives.
• Arrange 2 roasting bags on a baking sheet. Spread with tomato slices and top with trout, spread with thyme and olives and close the bags. Pierce each with a needle several times and cook in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from the oven and open carefully. Arrange on plates and serve.

SEAFOOD-STUFFED RAINBOW TROUT

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

TROUT STUFFED WITH GARLIC AND SPINACH

Steps:

• Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
• Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
• Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
• Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

TROUT STUFFED WITH DATES

Steps:

• Preheat oven to 350F.
• Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper.
• Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper.
• Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels.
• Wrap the fish neatly and seal the edges of the foil.
• Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.

GARLIC - CITRUS STUFFED WHOLE RAINBOW TROUT

Steps:

• Roast garlic. Cut tip off of garlic head. Drizzle with olive oil. Wrap in aluminum foil. Roast at 400°F for approximately 45 minutes. Can be done ahead and frozen for up six months. Remove from freezer, thaw and use as you would fresh.
• Squeeze garlic from heads into a small bowl. Mix with dill. Spread garlic / dill mixture on the inside of the trout on both fillets.
• Coat a large non stick skillet with olive oil. Brown lemon and lime slices until golden. Then stuff them into the trout cavity.
• Add more olive oil to pan and brown trout on both sides over medium high heat. About 5 minutes per side, until golden brown. Serve immediately.

STUFFED AND GRILLED RAINBOW TROUT

Steps:

• Prep your charcoal grill for a single layer fire and clean and grease the grate well.
• In a large skillet, cook the bacon until crispy, over medium heat. Remove from pan and place on paper towel-lined plate to drain.
• Add the onions and pepper to the skillet and season with salt. Cook for about 5 to 7 minutes.
• Stir in the spinach and wilt, about 5 minutes longer.
• Remove from heat and allow to drain in a colander or over a mesh sieve.
• Toss in the bacon, apple cider vinegar, and season with pepper if desired.
• Rub the inside of the fish with oil and season inside and out with salt and pepper. Stuff generously with the filling.
• Make sure your grate is well oiled. Arrange the trout over the grate and cook for 10 to 15 minutes, flipping once halfway through, until flesh easily flakes with a fork.
• Remove the trout from the grill and allow to rest in foil for 5 minutes before serving.

ROASTED RAINBOW TROUT AND STRAWBERRY SALAD

Steps:

• Preheat oven to 300 F (150 C). Season trout with salt and pepper and place skin side down on parchment paper- or silicone sheet-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let rest for 5 minutes, then break apart flesh into 2 in (5 cm) chunks. Alternatively, you can prepare the trout on an outdoor grill.
• In blender container, place strawberries, balsamic vinegar, olive oil, mustard, honey, garlic, chili flakes, salt, and pepper; blend until smooth.
• To serve immediately, among 4 salad bowls, divide radishes, cucumber, bell pepper, lentils, basil, baby spinach, trout, and goat cheese. Toss gently together and drizzle dressing overtop each. Make ahead: Divide strawberry dressing among 4 large-mouth 24 oz (3 cup) Mason-style jars. Layer in radishes, cucumber, bell pepper, trout, lentils, basil, baby spinach, and goat cheese, in that order. Seal shut with lids and chill for up to 3 days.
• To serve, simply pour contents of jar into a bowl. If needed, scrape out any remaining dressing from bottom of jar.

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS

Steps:

• In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
• Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
• Heat the lentils over a low flame and keep warm.
• Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
• Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
• In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
• Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
• Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

RICOTTA CHEESE AND PESTO-STUFFED TROUT

Steps:

• Preheat barbecue or oven to 400 °F (205 °C) with the rack in the top position.
• In a food processor, add parsley, basil, almonds, garlic, and lemon zest and juice. Pulse until ingredients are finely minced. Mix in Ricotta cheese until you achieve an even, creamy texture.
• Place five 25 cm strings of butcher's twine onto a maple grilling board.
• Lay the first trout fillet on top of the twine and spread evenly with the Ricotta cheese mixture. Cover with the second fillet and tie together with the twine, snugly enough that the fillets stay in place and none of the filling falls out.
• Cook in oven or on barbecue for 15 to 20 minutes, or until the fish is cooked through and the skin becomes slightly crunchy.
• Let cool slightly, slice into 6 portions and serve immediately.

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI

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.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.