Best Fresh Trout Florentine Recipes
FISH FLORENTINE
Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.
Yield serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
- Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
- Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
- Calories: 153
- Protein: 28g
- Carbohydrates: 12g
- Fat: 2g
- Cholesterol: 54mg
- Sodium: 148mg
- Fiber: 2g
GRILLED TROUT FLORENTINE
I got this recipe at elk camp north of Bayfield, Colorado more years ago than I care to remember.While us 'manly types' were hunting, Gus, our camp cook spent his spare time fishing. He never ceased to amaze me with the things he hauled out the drawers and bins of his chuck trailer. In the middle of nowhere he had fresh spinach to make this wonderful dish. Until then the only way I'd had trout was breaded and pan fried. This was the start of my lessons in some of the better ways to prepare trout. The lessons haven't stopped since then, thank you very much.
Provided by Pierre Dance
Categories Trout
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill.
- heat the olive oil in a frying pan over med-high heat.
- Saute (stir fry) the green onions until they start to soften.
- Add sherry, spinach, and pine nuts. Mix well.
- Cook an additional 2 minutes until the spinach wilts.
- Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
- Wash and pat dry the trout.
- Stuff each trout with 1/4 of the spinach mixture.
- Tie with kitchen string to secure the stuffing. Set aside.
- Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
- Cook a minute or so to evaporate the alcohol.
- Place the trout of the hot grill.
- Bast with the wine mixture occasionally.
- Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).
Nutrition Facts : Calories 603.6, Fat 30.1, SaturatedFat 5.3, Cholesterol 97, Sodium 372.3, Carbohydrate 29.5, Fiber 2.4, Sugar 3.4, Protein 39.8
SEAFOOD FLORENTINE
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
- Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.
FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
- In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
- Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
TILAPIA FLORENTINE
Looking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lime, it's sure to become a favorite! Melanie Bachman - Ulysses, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend. , In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 307mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
FRESH TROUT FLORENTINE
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Lightly coat a 9x12 inch baking pan with safflower oil.
- 3. In a medium skillet over medium-high heat, saute green onion in olive oil and sherry until soft.
- 4. Add chopped spinach and pine nuts, and cook until spinach has wilted (2 minutes).
- 5. Remove from heat.
- 6. Add bread crumbs, milk and lemon juice and mix well.
- 7. Wash and pat trout dry, inside and out.
- 8. Stuff cavity of each trout with one fourth of the spinach mixture.
- 9. Cut 4 sheets of parchment and place 1 trout on each. Set aside.
- 10. In the same skillet combine wine, pepper and butter.
- 11. Bring to a boil over high heat, and cook until alcohol has evaporated (2 minutes).
- 12. Pour equal amounts of wine mixture over trout and seal parchment packets.
- 13. Place packets on prepared baking sheets and bake for 12 minutes.
- 14. Serve hot.
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