Best Roasted Rainbow Trout Recipes

Roasted Rainbow Trout with Dill and Lemon image

Provided by Martha Stewart

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.

Rainbow Trout Roasted on a Cedar Plank image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

2 teaspoons salt
1 tablespoon freshly ground black pepper
1 tablespoon red chili powder
1 teaspoon herbes de Provence
6 (8 to 10-ounce) Rainbow trout, cleaned, deboned
12 thin lemon slices

Steps:

Prepare and preheat your grill by building a fire on 1 side of the grill.
In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

3 tablespoons chopped fresh sage
1/4 cup unsalted butter, softened to room temperature
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
3 scallions, finely chopped
1/2 cup dry bread crumbs
1/4 cup pine nuts
2 fresh jalapeno peppers, seeded and diced
1 clove garlic, finely chopped
1 tablespoon toasted, ground coriander seed
Salt and freshly ground black pepper to taste
4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you)
Olive oil
1/2 pound cleaned and shelled rock shrimp

Steps:

Preheat the oven to 425 degrees.
Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
Season the trout with salt and pepper and rub the trout with olive oil.
Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
Lay the fish on an oiled rack and set in a roasting pan.
Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.

ROASTED RAINBOW TROUT WITH LEMON AND THYME image

Categories Fish

Yield 4

Number Of Ingredients 8

INGREDIENTS
1 2-lb. whole rainbow trout or red snapper, scaled, gutted, and cleaned
Kosher salt and freshly ground black pepper, to taste
3 sprigs thyme
2 sprigs flat-leaf parsley
½ lemon, sliced into thin rounds
¼ cup extra-virgin olive oil
2 tbsp. fresh lemon juice

Steps:

1. Heat oven to 450°. Season the trout cavity with salt and pepper, and stuff it with the thyme, parsley, and lemon slices. Using kitchen twine, tie the trout crosswise with 2 lengths of twine, spacing them 2″ apart. Rub the trout with 1 tbsp. oil, and then transfer them to an aluminum foil-lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes. 2. Meanwhile, whisk the remaining oil with the juice in a small bowl, and season with salt and pepper. Remove the twine from the trout, and cut away the filets. Transfer the filets to serving plates, and drizzle with sauce before serving.

Roasted Rainbow Trout Recipe - (4.5/5) image

Provided by erinstargirl

Number Of Ingredients 4

3 whole rainbow trout; cleaned, gutted, and de-boned {this served two adults and two kids}
Himalayan sea salt or Real salt
1 or 2 organic lemons; sliced thin, divided evenly among the fish
6 sprigs organic fresh herbs; I like a combination of Italian parsley and thyme, but you could switch it up, depending on your sides. Cilantro/oregano would be tasty as well. Or the classic dill!

Steps:

Heat oven to 450 F. Line a half sheet pan with parchment paper. Season the fish, inside and out. Arrange the lemon slices and herbs on the inside of the fish, making sure to tuck them in. You can use kitchen twine to secure if you'd like. Roast, flipping the fish once after 8 minutes, until the skin is brown, eyes have turned white, and the flesh is opaque. Total roasting time will be between 15 and 20 minutes, depending on the thickness of your fish. When in doubt, temp. The thickest part of the fish should be between 130 and 140 degrees. Serve immediately. ** Save the bones and head for a flavorful fish broth! **