Trout With Lime And Thyme Food

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

CHILI LIME FISH FRY

Steps:

• Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
• Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

TROUT WITH LIME AND THYME

Steps:

• Mix lime juice, olive oil, thyme, garlic, black pepper, and cayenne pepper in a resealable plastic bag. Place trout fillets in bag, seal the bag, and marinate in refrigerator at least 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove fillets from marinade and shake off excess; discard used marinade. Grill fish on preheated grill until the flesh flakes easily, 10 to 15 minutes, turning once.

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

TROUT WITH LIME AND THYME

Steps:

• Mix lime juice, olive oil, thyme, garlic, black pepper, and cayenne pepper in a resealable plastic bag. Place trout fillets in bag, seal the bag, and marinate in refrigerator at least 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove fillets from marinade and shake off excess; discard used marinade. Grill fish on preheated grill until the flesh flakes easily, 10 to 15 minutes, turning once.

GARLIC-LIME MARINATED TROUT

Steps:

• In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
• Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
• If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 66mg
• Sodium: 132mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 49mg
• Potassium: 409mg
• Dietary Exchanges
• 3 lean meat

SAUTEED TROUT WITH LIME

Steps:

• Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
• Cut the mushrooms into thin slices. There should be about two cups.
• Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
• Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
• Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
• Transfer the fish to a hot serving platter.
• Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
• Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
• Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.