GARLIC BUTTER RAINBOW TROUT IN FOIL
Ultra-easy Garlic Butter Rainbow Trout in Foil requires only 4 ingredients and is ready in less than 25 minutes. It's also low-carb and gluten-free!
Provided by Olivia Ribas
Categories Main Course
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Cut a sheet of foil large enough to wrap the trout completely.
- Cover the baking sheet with the aluminum foil, and place the trout fillet in the center.
- Fold up all 4 sides of the foil.
- Then, season the trout with salt and pepper.
- Drizzle the melted butter over the trout until evenly coated.
- Top with minced garlic and fresh minced dill.
- Fold the sides of the foil over the trout. Cover it completely.
- Bake for about 13 minutes or until the fish flakes easily with a fork.
- Then, open the foil, and broil for 3 minutes.
Nutrition Facts : ServingSize 1 /4, Calories 195 kcal, Carbohydrate 2 g, Protein 24 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 85 mg, UnsaturatedFat 5 g
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
CAMPFIRE WHOLE RAINBOW TROUT
I spent a weekend in the Mountains and slayed some Rainbow trout. This is the recipe I created at the campsite. It was Awesome! Not a bad word was spoken about it. I still have people talk about those fish.
Provided by TN Hill Cook
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lay fish on single sheet of Foil. Make sure you have enough extra to wrap into a bag around fish.
- Season trout with Cajun Seasoning. You can use whatever seasoning you like. I just happen to have this stuff.
- Cut 1-2 tbsp of butter and place inside the fish.
- Wrap fish up in Aluminum foil, forming a packet.
- Place fish on campfire grate. Now this is tricky. The bigger the fish the longer the cooking time. A good measure is to open it up after about 8-10min and check the eye. If it is white and popped out, that means its good to go. Also test for flakyness of the meat. Don't' worry if you cook the fish a little long. The butter inside keeps the meat moist and tender.
- Remove from grill, Unwrap and devour.
- To eat, Scrape the fish meat downward with a fork to remove the meat from the ribs. Cooking inside the foil makes the meat fall off, so it shouldn't be too difficult.
Nutrition Facts : Calories 261.9, Fat 25.6, SaturatedFat 15, Cholesterol 83.9, Sodium 223.1, Protein 8.4
RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
- In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams
RAINBOW TROUT
Rainbow trout with caper and lemon butter, mixed vegetables and baby new potatoes
Provided by voice1
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat some olive oil or vegetable oil in a non stick pan
- Season and dust the trout in flour
- Cook the trout for two minutes on each side then place into the oven for fifteen minutes
- Carefully remove the trout from the pan and place on a serving plate.
- Add chopped capers, lemon juice and butter to the pan
- Leave the pan off the heat and let the butter melt slowly
- Pour the butter sauce and caper over the trout and serve
- serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges
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
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
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