Trout With Lime 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).

RIESLING-POACHED TROUT WITH THYME

Steps:

• Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
• Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.

TROUT WITH PECANS AND LIME-CAYENNE BUTTER

Steps:

• Heat oven to 200. Sprinkle fish with salt; dip in flour, shaking off excess.
• Melt 2 tbsp of the butter in large skillet over med-high heat. Cook fish 5-7 min or until it starts to flake, turning once and reducing heat to medium if fish are cooking too fast. Place on a rimmed baking sheet in oven to keep warm.
• Melt remaining 2 tbsp butter in same skillet over med-high heat. Cook pecans and cayenne pepper 2-3 minutes or until pecans begin to brown, stirring occasionally. Stir in bell pepper, lime juice, and honey.; boil until sauce is slightly thickened. Serve over fish.

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.

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.

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.