Best Pan Fried Rainbow Trout With Pecans And Brown Butter And Swiss Chard With Serrano Chile Vinegar Recipes

Latchstring Restaurant Pan Fried Rainbow Trout image

Provided by Food Network

Time 7m

Yield 1 serving

Number Of Ingredients 7

1 (10-ounce) boned Rainbow trout fillet
1 teaspoon salt
3/4 teaspoon celery salt
1/2 teaspoon cracked black pepper
1/2 cup white flour
3/4 cup yellow cornmeal
Vegetable oil, for frying

Steps:

Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees for 1 1/2 to 2 minutes.

Pan Fried Rainbow Trout image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 6

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

Steps:

Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

Pan-Fried Rainbow Trout image

Provided by PanNan

Categories German

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup flour
4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
3 tablespoons lemon juice
salt
pepper
2 tablespoons parsley, chopped
2 whole rainbow trout, fresh, cleaned and heads removed if preferred

Steps:

Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

Nutrition Facts : Calories 323.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 205.8, Carbohydrate 25.7, Fiber 1, Sugar 0.7, Protein 3.7