Best Grilled Trout With Mushrooms Recipes

Fisherman's Grilled Trout image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 7

6 trout fillets
1 medium white or yellow onion
Large lemon
6 to 8 cloves garlic, crushed
1/3 stick butter
Salt and ground black pepper
6 aluminum sheets, approximately 12 by 12 inches

Steps:

Heat grill to medium-high heat.
Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

Baked Trout with Garlic & Mushrooms image

Provided by Dawnab

Time 32m

Yield 5 serving(s)

Number Of Ingredients 11

5 (3/4 lb) trout
1/2 cup olive oil
5 cloves garlic, chopped
fresh ground black pepper
salt
1/2-3/4 lb fresh mushrooms
1/4-1/2 cup butter
4 tablespoons fine dry breadcrumbs
4 green onions, sliced
3 fresh lemons (or lemon concentrate)
2 tablespoons minced parsley

Steps:

To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
Slice mushrooms and place half in the bottom of a shallow baking dish.
Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
Pour slowly over fish saving about half of the mixture.
Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
Garnish with a few lemon wedges and a few sprigs of fresh parsley.
Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

Nutrition Facts : Calories 825.8, Fat 53.9, SaturatedFat 12.8, Cholesterol 221.6, Sodium 304.1, Carbohydrate 10.6, Fiber 2.1, Sugar 2.4, Protein 73.7

Grilled Trout with White Beans and Caper Vinaigrette image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter
1 tablespoon olive oil
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 tablespoon drained capers
1 teaspoon chopped fresh rosemary
1 15-ounce can white beans, rinsed, drained
1 teaspoon finely grated lemon peel
2 10-ounce cleaned boned butterflied trout
1 cup coarsely sliced arugula

Steps:

Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.