Best Rainbow Trout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED FRESH RAINBOW TROUT



Baked Fresh Rainbow Trout image

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

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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

WHOLE RAINBOW TROUT BAKED IN FOIL



Whole Rainbow Trout Baked in Foil image

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

Extra virgin olive oil
4 small rainbow trout, boned
Salt
freshly ground pepper
2 lemons, one sliced, one cut in wedges
8 fresh tarragon or dill sprigs, or 4 rosemary sprigs
Chopped fresh tarragon, dill or parsley for serving

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

PAN FRIED RAINBOW TROUT



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.;

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

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

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

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

PAN-FRIED RAINBOW TROUT



Pan-Fried Rainbow Trout image

My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!

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

RAINBOW TROUT WITH BUTTERY LEMON-CAPER CREAM SAUCE



Rainbow Trout with Buttery Lemon-Caper Cream Sauce image

I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe.

Provided by scorpionc

Categories     Seafood     Fish

Time 35m

Yield 3

Number Of Ingredients 11

cooking spray
1 lemon, zested and halved
3 (4 ounce) fillets rainbow trout
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons Dijon mustard
1 pinch dried marjoram
1 pinch dried tarragon
1 ½ tablespoons sour cream
2 teaspoons capers
1 pinch dried parsley flakes, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
  • Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
  • Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
  • Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
  • Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
  • Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 7 g, Cholesterol 84.7 mg, Fat 14.6 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 7.3 g, Sodium 469.4 mg, Sugar 0.1 g

SEAFOOD-STUFFED RAINBOW TROUT



Seafood-Stuffed Rainbow Trout image

This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it-it's easy to put together and put in the oven.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

4 tablespoons butter, melted, divided
1 tablespoon lemon juice
2 pan-dressed trout (about 12 ounces each)
1/4 teaspoon pepper
1/4 cup cooked long grain rice
2 bacon strips, cooked and crumbled
2 tablespoons chopped onion
2 tablespoons diced sweet red pepper
15 frozen cooked salad shrimp, thawed
4 sea scallops, diced
1 tablespoon canola oil
1 to 2 medium lemons, thinly sliced

Steps:

  • Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 201mg cholesterol, Sodium 597mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

GRILLED RAINBOW TROUT



Grilled Rainbow Trout image

Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 2 to 4

Number Of Ingredients 8

1/4 cup fresh lemon juice, plus 2 lemons sliced into 1/4-inch-thick rounds
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head and tail on
16 thyme sprigs
2 shallots, thinly sliced
Kosher salt and freshly ground pepper
Nonstick cooking spray

Steps:

  • Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
  • Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
  • Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR



Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

2 cups rice flour
Salt and freshly ground pepper, to taste
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted
6 tablespoons vegetable or peanut oil
2 lemons
2 sticks unsalted butter
1/2 cup finely chopped pecans
1/4 cup finely chopped fresh flat leaf parsley
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows
2 1/2 pounds Swiss chard
1/2 pound slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1/4 cup Serrano Chile Vinegar, recipe follows
4 serrano chiles, coarsely chopped
2 cups white wine vinegar
Kosher salt

Steps:

  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
  • Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
  • Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
  • While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
  • While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
  • Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
  • Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE



Rainbow Trout with Jasmine Rice and Citrus Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 22

4 rainbow trout, heads removed and cleaned
Salt and black pepper
2 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon butter
Jasmine Rice, recipe follows
Citrus Vinaigrette, recipe follows
3 cups Jasmine rice, rinsed
3 1/2 cups cold water
3/4 cup finely diced onion
1 bay leaf
Salt
White Pepper
1/4 cup Champagne vinegar
3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired
1 tablespoon finely chopped shallots
1 tablespoon Dijon mustard
2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)
Salt
White pepper
Steamed fresh seasonal vegetables, accompaniment

Steps:

  • Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
  • Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
  • Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

STUFFED RAINBOW TROUT



Stuffed Rainbow Trout image

This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!

Provided by Bev I Am

Categories     Trout

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) farm raised whole trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
lemon slice
fresh parsley sprig

Steps:

  • Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
  • Remove from heat, stir in parsley and next 4 ingredients.
  • Add bread cubes; toss gently.
  • Combine egg and white wine; stir into bread mixture.
  • Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
  • Rinse trout; pat dry.
  • Sprinkle inside of fish evenly with ½ tsp salt.
  • Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
  • Dredge fish in flour.
  • Place over stuffing, overlapping slightly.
  • Drizzle with reserved lemon juice mixture.
  • Place bacon over trout.
  • Cover and bake at 350* for 45 minutes.
  • Uncover and bake an additional 15 minutes.

RAINBOW TROUT



Rainbow trout image

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

1 whole rainbow trout (gutted)
2 tablespoons of Opies capers
100g unsalted butter
1 lemon
Pinch of salt and pepper
Flour (enough to lightly dust the fish)

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

ROASTED RAINBOW TROUT WITH DILL AND LEMON



Roasted Rainbow Trout with Dill and Lemon image

For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Unsalted butter, for baking sheet
4 whole boneless rainbow trout
Sea salt and freshly ground black pepper
1 bunch fresh dill
8 thin slices lemon
2 cups watercress leaves
4 radishes, thinly sliced
1/2 cup coarsely crumbled feta cheese
1/4 cup walnuts, toasted and coarsely chopped
2 tablespoons Frank Stitt's Sherry Vinaigrette
1/4 cup creme fraiche

Steps:

  • Preheat oven to 500 degrees with a rack set in upper third of oven.
  • Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
  • Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

ASIAN RAINBOW TROUT



Asian Rainbow Trout image

This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.

Provided by KerriJ

Categories     World Cuisine Recipes     Asian

Time 27m

Yield 4

Number Of Ingredients 8

4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

Steps:

  • Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g

RAINBOW TROUT (TILAPIA) BAKED



Rainbow Trout (Tilapia) Baked image

Found this recipe on the Giovannis Fish Market site...I've made it with Tilapia...hope you enjoy. I'm not crazy about parsley so I use cilantro instead...

Provided by teresas

Categories     < 60 Mins

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb rainbow trout fillets (2-3 fillets) or 1 lb tilapia fillet (2-3 fillets)
2 tablespoons parsley, chopped
2 tablespoons lemon juice
1 1/2 teaspoons seasoning salt
6 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 large tomatoes, thinly sliced
4 teaspoons white wine

Steps:

  • Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
  • Sprinkle with parsley, lemon juice and salt.
  • Heat oil in small skillet; fry onion and garlic till limp.
  • Place tomatoes in pan and top with fish.
  • Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
  • Bake at 350 degrees for 30-40 minutes.

LEMON THYME RAINBOW TROUT



Lemon Thyme Rainbow Trout image

From start to finish, these fillets are ready in less than 15 minutes. Other thin fish fillets are equally good.

Provided by Annacia

Categories     Trout

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb rainbow trout fillet
1/4 cup all-purpose flour
1 teaspoon grated lemon rind
1/2 teaspoon dried thyme
salt and pepper
2 tablespoons lemon juice
2 teaspoons vegetable oil

Steps:

  • Divide fish into 4 equal pieces if necessary.
  • In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
  • Dip fish into lemon juice; dredge in flour mixture, turning to coat.
  • In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

GARLIC- AND HERB-BROILED RAINBOW TROUT



Garlic- and Herb-Broiled Rainbow Trout image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in no time! Enjoy these mouth-watering trout flavored with garlic and herbs - broiled to perfection!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

4 rainbow trout or other medium-firm fish fillets, 1/4 to 1/2 inch thick (about 1 pound)
2 tablespoons lime or lemon juice
2/3 cup soft bread crumbs (about 1 slice bread)
1 teaspoons Italian seasoning
2 teaspoons canola or soybean oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Brush with lime juice. Broil with tops about 4 inches from heat 3 minutes.
  • While fish is broiling, mix remaining ingredients.
  • Spoon bread crumb mixture on top of fish. Broil about 1 minute longer or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 0 g, TransFat 0 g

CITRUSY WALNUT-CRUSTED RAINBOW TROUT



Citrusy Walnut-Crusted Rainbow Trout image

Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.

Provided by 2hot2handle

Categories     Trout

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup walnuts
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 rainbow trout fillets, with skin
2 garlic cloves, sliced
1 shallot, sliced
4 teaspoons olive oil
1 1/4 cups nonfat chicken broth
1/3 cup packed fresh cilantro
1/4 cup fresh lemon juice

Steps:

  • Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
  • Coat nonskin side of trout with mixture and set aside.
  • In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
  • Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

HERB STUFFED RAINBOW TROUT



Herb Stuffed Rainbow Trout image

Make and share this Herb Stuffed Rainbow Trout recipe from Food.com.

Provided by David04

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs whole trout, 2 whole rainbow trout cleaned with head on
1 tablespoon olive oil
1 lemon, cut into wedges
4 tablespoons garlic, minced
2 cups rosemary, fresh lightly chopped
2 cups sage leaves
salt and pepper

Steps:

  • Preheat the oven to 375 to degrees F.
  • Put garlic, rosemary, and sage into a small bowl.
  • Salt and Pepper to taste. Toss well to combine and set aside.
  • Brush the trout, inside and out with olive oil.
  • Season inside and out with salt and pepper.
  • Stuff half of the lemons and half of the herb mixture in each of the trout.
  • Place on a coated baking pan.
  • Bake approximately 15-20 minutes.
  • Allow to sit for 5 minutes before splitting in half and serving.

Nutrition Facts : Calories 569.4, Fat 26.8, SaturatedFat 4.8, Cholesterol 197.3, Sodium 182.8, Carbohydrate 8.5, Fiber 3.4, Sugar 0.1, Protein 72

ASIAN RAINBOW TROUT WITH WILTED ASIAN SLAW AND ASIAN RICE TIMBALES



Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 41

1/4 cup Asian marinade and dressing (recommended: Wishbone)
4 rainbow trout fillets, 6 to 8 ounces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs
1/4 cup milk
1 1/2 cup Japanese bread crumbs (recommended: Panko)
2 tablespoons butter
2 tablespoons vegetable oil
1 can pineapple rings (reserve juice for dipping sauce)
Wilted Asian Slaw, recipe follows
Oriental Rice Timbales, recipe follows
Cilantro Dipping Sauce in Lime Cups, recipe follows
1 head Napa cabbage, shredded
1/2 pound snow peas, blanched and julienne
1 mango, julienne
1/2 bunch cilantro, leaves chopped
1/2 red pepper, julienne
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1/2 cup Asian marinade and dressing (recommended: Wishbone)
2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce)
2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce)
Soy sauce
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup jasmine rice
2 1/4 cups chicken stock
1/2 red pepper, finely diced
1/2 mango, finely diced
2 scallions, finely chopped
1/8 cup finely chopped cilantro leaves
Vegetable oil, for mounding the rice
4 lime halves, hollowed
1 bunch cilantro leaves
1 teaspoon vegetable oil
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1 tablespoon lime juice
1 tablespoon pineapple juice
1 teaspoon soy sauce

Steps:

  • Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
  • In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
  • In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
  • Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
  • Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
  • Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.

Related Topics