RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE
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.
PAN FRIED TROUT
The Rocky Mountains are known as a prime fishing destination, and as such, rainbow trout is often on the menu in Colorado, whether that's at a restaurant, in homes, or at campsites. This easy, classic Pan Fried Trout recipe makes a delicious, quick dinner of store-bought or fresh caught rainbow trout by lightly dredging it in seasoned flour then quickly searing it in a hot skillet with a little butter.
Provided by Amy Nash
Categories Dinner
Time 18m
Number Of Ingredients 7
Steps:
- Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking off the excess flour.
- Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque and the fish flakes easily with a fork. Don't overcook the fish!
- Serve with lemon wedges for squeezing over the top of the pan fried trout.
Nutrition Facts : Calories 644 kcal, Carbohydrate 6 g, Protein 71 g, SaturatedFat 8 g, Cholesterol 212 mg, Sodium 372 mg, Fat 35 g, TransFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
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.
BAKED FRESH RAINBOW TROUT
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
Time 30m
Yield 6
Number Of Ingredients 8
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love