Best Sauteed Idaho Brook Trout With Orange Recipes

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ORANGE-BRAISED TROUT WITH SAUTEED SPINACH



Orange-braised trout with sauteed spinach image

Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating.

Provided by Hey Jude

Categories     Trout

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

2 whole rainbow trout, dressed,filleted,fins removed
2 green onions, tops trimmed,cut into 1 inch pieces
salt & freshly ground black pepper
1/2 cup orange juice
2 tablespoons dry vermouth or 2 tablespoons dry white wine
1/4 cup chopped fresh dill
2 tablespoons olive oil
1 (10 ounce) bag Baby Spinach
1 clove minced shallot
1 clove minced garlic

Steps:

  • Heat oven broiler.
  • Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
  • Scatter green onions over trout; season with salt and pepper to taste.
  • Pour in orange juice and vermouth; sprinkle with dill.
  • Heat over high heat to a boil.
  • Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
  • Cook until softened, about 2 minutes.
  • Add spinach, salt and pepper to taste.
  • Toss spinach with tongs until wilted and heated through, about 3 minutes.
  • Remove fish to two serving plates.
  • Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
  • Drizzle sauce around trout and spinach.

Nutrition Facts : Calories 191, Fat 14.2, SaturatedFat 2, Sodium 117, Carbohydrate 14.1, Fiber 3.7, Sugar 6.2, Protein 5

BONELESS IDAHO TROUT WITH ORANGE, CLOVE, CINNAMON, AND WUWEI TEA



Boneless Idaho Trout with Orange, Clove, Cinnamon, and Wuwei Tea image

Provided by Food Network

Time 1h15m

Number Of Ingredients 26

1 boneless Idaho trout
1/4 teaspoon diced candied orange
Small pinch ground clove
Small pinch ground cinnamon
Small pinch ground WuWei tea; Earl Grey may be substituted
Pinch fresh thyme
Salt and pepper
3 ounces melted cabbage, recipe follows
3 ounces red wine sauce, recipe follows
Chervil pluches, for garnish
1/4 head Napa cabbage (cut into medium sized pieces)
1 tablespoon cooked lardons smoked bacon
1 teaspoon brunoise carrots
1 tablespoon creme fraiche
1-ounce medium diced cooked potatoes
1 teaspoon parsley puree
Salt and pepper
1 tablespoon butter
1-ounce olive oil
1 carrot medium dice
1 medium onion, medium dice
1 celery stalk, medium dice
10 ounces red wine
1 sprig thyme
1 quart reduced veal stock
1 tablespoon WuWei

Steps:

  • In a medium saucepan bring salted water to a roiling boil; add cabbage. Cook until tender, 5 to 7 minutes. Shock in ice water and drain. In a medium size saucepan add cabbage and heat remaining ingredients together. Season and serve.;
  • Melt butter with olive oil. Add vegetables and cook for 8 minutes over high heat. Add wine, thyme and reduce by half. Add veal stock and reduce until sauce-like consistency. Steep tea in sauce for 5 minutes. Strain through chinois and serve.
  • Trout: Lightly season the inside of the trout with all the spices, herbs, tea, and orange.
  • Close the trout and lightly press on the fish. (This will help to keep the fish sealed while cooking.) Heat butter and oil in a saute pan and when smoking hot, place trout in pan.
  • Cook until golden brown on both sides, 3 to 4 minutes. Remove from pan and cut into 3 even pieces. Spoon a little of the warm cabbage salad in the middle of warm dinner plates. Arrange the pieces of trout around cabbage and spoon some of the sauce around the plate and garnish in the center with chervil. Serve.

TROUT AMANDINE



Trout Amandine image

A classic and delicious way to prepare trout.

Provided by Althea

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
¼ cup all-purpose flour
4 tablespoons butter
½ cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish

Steps:

  • Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
  • Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
  • Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
  • Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g

SAUTEED IDAHO BROOK TROUT WITH ORANGE



Sauteed Idaho Brook Trout With Orange image

Provided by Pierre Franey

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 rainbow trout, about 1/2 pound each, butterflied, with bones, heads and tails removed
1/4 cup milk
1/2 cup all-purpose flour for dredging
Salt and freshly ground pepper to taste
2 tablespoons olive or vegetable oil
24 orange sections with membranes removed
2 tablespoons chopped shallots
4 sprigs fresh lemon thyme, leaves only, or 1/2 teaspoon dried thyme
1 tablespoon lemon juice
3 tablespoons lemon-flavored vodka, like Absolut Citron
2 tablespoons soft butter
4 sprigs fresh basil or parsley for garnishing

Steps:

  • Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
  • Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
  • Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
  • To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 28 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 8 grams, Sodium 971 milligrams, Sugar 13 grams, TransFat 0 grams

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