Grilled Trout With Lemon-Onion Butter
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Grilled
Meal Type: Other
Main Fish: Trout
Ingredients
* 4 rainbow trout or perch cleaned and gutted
* pinch of garlic powder
* vegetable oil
* 1/3 c. unsalted butter at room temp.
* juice and grated peel of 1/2 small lemon
* 2 green onions including tops thinly sliced
* 1/2 tbsp. chopped fresh dill
* salt and cayenne pepper
Directions
To prevent fish from breaking up, it is best to cook them in a greased wire basket made for grilling fish. Sprinkle the inside cavity of the fish with garlic powder. Rub or brush the cavity and skin with vegetable oil. Place in the greased wire basket and grill about 6 inches from coals for 7 minutes on each side. If not using a basket, cover head and tail of fish with foil. (This prevents drying out and makes them easier to turn.) Place directly on the greased grill. Use a greased spatula for turning. Prepare the lemon-onion butter by stirring the butter with 1 tbsp. lemon juice, peel, onion and seasonings. Serve along with the grilled fish.
Barbecued Trout in Lettuce Leaves
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Other
Meal Type: Other
Main Fish: Trout
Ingredients
* 6 trout with heads removed
* salt & freshly ground pepper to taste
* 12 romaine lettuce leaves
* 12 thin lemon slices
* 12 thin onion slices
* 1/4 c. butter
* string for tying
Directions
Pat each fish dry with paper towels and sprinkle with salt and pepper, inside andout. Rinse romaine leaves in cold water. Shake off excess water but do not dry leaves. Place 1 leaf on flat surface. Top with 1 lemon slice. Top with onion slice, seperate into rings. Place trout on top. Then repeat lemon/onion layer. Dot with 2 tsp. of butter per fish. Place another romaine leaf on top and tie bundle together with string, wrapping lettuce tightly around fish. Repeat for each fish. Fish can be prepared to this point and then refrigerated but if doing so, cover wrapped fish with a wet towel to maintain moisture. Distribute coals over botom of BBQ or in gas BBQ wet at medium high for 15 minutes, turning bundles once during cooking. Cut string, remove leaves and serve. Yield 6 servings.
Other Notes
Romaine leaves must be as long or longer than the fish after the head is removed. If not, overla using extra leaves. The lettuce keeps the fish moist during the cooking.
Smoked-Trout Spread
Servings: 23/4 cups
Prep Time: Less than 15 minutes
Meal Type: Other
Main Fish: Trout
Ingredients
* 1 pound smoked trout fillets
* 1/2 cup sliced celery
* 1/3 cup sliced green onions
* 1/3 cup part-skim ricotta cheese
* 1/4 cup (2 ounces) tub-style light cream cheese
* 1 tablespoon stick margarine or butter
* 1 tablespoon fresh lemon juice
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon hot sauce
* 88 water crackers
Directions
Break trout fillets into large pieces. Place trout pieces and the next 8 ingredients (trout through hot sauce) in a food processor, and process until smooth, scraping the sides of processor bowl occasionally. Serve spread with crackers.
Spiced Fillet of Trout
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4 (6-ounce) trout fillets
* 1 tablespoon olive oil – divided
* 1/8 teaspoon salt
* 1/8 teaspoon black pepper
* 1 cup fresh breadcrumbs
* 1 teaspoon curry powder
* 1 teaspoon chili powder
* 1 teaspoon pumpkin-pie spice
* 1/4 teaspoon dried thyme
* 1/4 teaspoon ground red pepper
* 1/4 teaspoon ground nutmeg
* Watercress sprigs (optional)
Directions
Preheat oven to 450¼. Place fillets on a baking sheet. Lightly brush fillets with 1 teaspoon oil, and sprinkle with salt and black pepper. Combine breadcrumbs and the next 6 ingredients (breadcrumbs through nutmeg) in a small bowl. Pat the breadcrumb mixture onto fillets, and drizzle 2 teaspoons oil evenly over fillets. Bake at 450¼ for 8 minutes or until fish flakes easily when tested with a fork. Garnish with watercress sprigs, if desired.
Pickled Fish
Servings: 8-12
Prep Time: 30 to 45 minutes
Cook Time: over an hour minutes
Cooking Method: Other
Meal Type: Other
Main Fish: Trout
Ingredients
* 2 lb. trout or perch cleaned
* 2 tbsp. salt
* 3/4 c. water
* 2 slices each lemon and onion
* 3/4 c. vinegar
* 1 tbsp. mixed pickling spice
* 1 tbsp. sugar
Directions
Clean fish (or fillets), cut into pieces. Sprinkle with salt. Let stand 1/2 hr. Drain and tinse fish. Place in saucepan with lemon and onion, cover with water, bring to wimmer; drain. Arrange fish in glass container with some lemon and onion slices. Bring 3/4 c. water, vinegar, spice, sugar to boil. Pour over fish. Cool. Refridgerate 24 hours.
Super Smoked Trout
Servings: 6
Prep Time: 15 to 30 minutes
Cook Time: over an hour minutes
Cooking Method: Smoked
Meal Type: Side Dish
Main Fish: Trout
Ingredients
* Soy Sauce
* Water
* Garlic Salt
* Salt
* Lemon Pepper
* Dill Seed
* Teriyaki Sauce
* Trout Fillets
Directions
1. Mix 2 cups of water, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1/2 cup salt, and the rest of the ingredients to your liking.
2. Put fillets into marinade, cover, and let soak in the refrigerator overnight.
3. Smoke for 3-4 hours, or until meat is flaky and dry.
Bar-B-Q Brown Trout
Servings: 1-2
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* Two 12 to 14 inch brown trout
* One Orange
* Two Tbsp Butter
* Seasoned Salt and Pepper
* Garlic Powder
* Tin Foil
* Cano
Directions
Start by having a good day fishing and keeping two brown trout….. Clean the fish by removing the insides (gut them). After cleaned tear off two pieces of tin foil big enough to cover both the fish. Sprinkle some oil on the tin foil along with some salt, pepper and garlic salt. Lay the fish down on the tin foil and season the inside of the fish again with some salt, pepper and garlic salt. Slice 1/2 the orange and insert orange slices inside the fish and cover the top side of the trout. The last step in the prep is to add one Tbsp of butter to the inside of the fish. Place the second piece of tin foil on top of the fish and fold the edges to form a nice paket with the fish inside. Turn on your barbeque to medium/ high and place fish packet on the grill. Cook for 10-15 minutes depending on size of fish. Meat should flake when done. Enjoy
Trout Spread
Meal Type: Appetizer
Main Fish: Trout
Ingredients
* 3 cups boneless shreaded smoked trout
* 8 oz cream cheese
* 3 Tlbs salad dressing (miracle whip)
Directions
Mix indredents well. Form into ball and refrigerate overnite. Spead on crackers and enjoy.
Smoked Trout Hash
Servings: 8
Cooking Method: Fried
Meal Type: Breakfast
Main Fish: Trout
Ingredients
* olive oil; for frying
* 3 lg onions; coarsely chopped
* 1 red bell pepper; chopped
* 1 yellow bell pepper; chopped
* 3 lb baking potatoes; parboiled
* cut into 1/2 inches
* salt and pepper
* 8 oz smoked trout; skinned and broken into pieces
* 1/2 c fresh parsley; chopped
* 16 eggs poached
* 3 c watercress
* 1/2 c warm horseradish cream
Directions
1. In a large pan, heat oil and saute` onions and peppers until tranlucent. Add potatoes and fry until golden brown. season with salt and pepper.
2. Add Trout and parsley to potatoes and heat through.
3. divide watercress equally onto plates and top with equal portions of hash. Add 1 tbsp. horseradish cream, and two eggs to each plate and serve.
Snowy River Trout
Servings: 2
Cooking Method: Baked
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4 trout
* fresh
* cleaned
* 3 garlic cloves
* crushed
* 3 onions
* med
* chopped
* 6 tomatoes
* chopped
* salt and pepper to taste
* 3 tb butter
* melted
Directions
Mix together the garlic, onions, tomatoes, salt and pepper. Stir melted butter into the mixture. Spread half the mixture on the bottom of a camp oven or cassreole dish, lay the fish on top, and cover with the remaining mixture. Let simmer for approx 20 minutes or until Trout is cooked.
Sweet ‘N’ Sour Lake Trout
Servings: 4
Prep Time: 15 to 30 minutes
Cook Time: 45 to 60 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4 8-Oz. Lake Trout Fillets
* 1/2 Cup Brown Sugar
* 1 Cup Vinegar
* 2 Tablespoons Soy Sauce
* 2 Tablespoons Water
* 2 Tablespoons Cornstarch
* 1 Tablespoon Salad Oil
* 4 Tomato Wedges
* 2 Medium Onions; cut in wedges
* 2 Green Peppers; sliced
* 8 Oz. Can Crushed Pineapple
Directions
To prepare the Sweet ‘N’ Sour sauce, combine sugar, vinegar, and soy sauce; bring to a boil. Add tomato, onion, pepper and pineapple. Combine the cornstarch and water and then add to the vegetable mixture. Cook until thickened, stirring constantly. Add one tablespoon of salad oil. Makes about 4 cups.
Place the fillets on a raised rack in a well-greased baking dish. Spread butter over the trout and cover the pan. Bake at 350 for 20 minutes. Carefully remove fillets. Remove the rack from the pan and discard the drippings. Return the fillets to the pan without the rack. Pour 2 cups of sauce over the fish and return to the oven, uncovered, for an additional 30 minutes.
Other Notes
Serve fillets on a platter of salad greens, covered with the remaining sauce, steaming white rice, broccoli in lemon juice, and fresh Italian bread.
Broiled Brook Trout with new Potatoes and Spinach
Servings: 2
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Broiled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 2 tbsp butter
* 2 shallots
* sliced
* 4 new potatoes
* boiled and sliced
* 1/2 lb flat-leaf spinach
* cleaned
* salt to taste
* pepper to taste
* 2 10-oz whole brook trout
* boneless
* 2 tbsp olive oil
* 1/2 tsp ground coriander seed
* 1 lemon
* halved
* 2 tbsp parsley
* chopped
Directions
1. Heat the butter in a sautŽ pan and add the sliced shallots. Cook the shallots until translucent; add the sliced potatoes and heat through. Add the spinach and season with salt and pepper. Cook until the spinach wilts, about 2 minutes. Transfer to a serving platter.
2. Preheat broiler. Place the trout, flesh side up, on oiled broiling pan. Season with salt, pepper and coriander seed. Broil for 3-4 minutes, until desired doneness. Squeeze lemon juice over the fish; sprinkle with chopped parsley. Transfer to a serving platter and place the fish over the spinach.
Cornmeal-Crusted Trout With Hazelnut Butter
Servings: 4
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1 c cornmeal
* 1 c all-purpose flour
* 4 boned trout
* heads discarded
* 1 halved lengthwise
* 8 tb butter
* 1 tb vegetable oil
* 3/4 c hazelnuts
* chopped
* 1/3 c fresh lemon juice
* 1/2 c chopped fresh parsley
* lemon wedges
Directions
Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.
French Trout Kabobs
Servings: 6
Prep Time: 15 to 30 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 6 8-Oz. Trout Fillets
* 1/3 Cup French Dressing
* 1/3 Cup Salad Oil
* 1 1/2 Pounds Potatoes; cook/peel/slice
* 2 Teaspoons Salt
* 2 Large Green Peppers; diced 11/2 in.
* 2 Large Firm Tomatoes; cut into sixths
* Few Grains Of Pepper
Directions
Cut fillets into strips 1 inch wide by 2 inches long. Place in a shallow pan. Pour French dressing over fish and let stand for 30 minutes. Remove fillet strips from dressing. Fold each in half and thread on bamboo skewers, alternating with the vegetables. Brush with a sauce made by combining dressing in which fillets were marinated with salt, pepper and salad oil. Place kabobs on the grill, about 4 inches from hot coals. Cook 4-6 minutes. Turn, brush with sauce, and cook 4-6 minutes longer, or until fish flakes easily when tested with a fork.
Other Notes
Serve with rice, a generous slice of watermelon and iced tea.
French Trout Kabobs
Servings: 6
Prep Time: 15 to 30 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 6 8-Oz. Trout Fillets
* 1/3 Cup French Dressing
* 1/3 Cup Salad Oil
* 1 1/2 Pounds Potatoes; cook/peel/slice
* 2 Teaspoons Salt
* 2 Large Green Peppers; diced 11/2 in.
* 2 Large Firm Tomatoes; cut into sixths
* Few Grains Of Pepper
Directions
Cut fillets into strips 1 inch wide by 2 inches long. Place in a shallow pan. Pour French dressing over fish and let stand for 30 minutes. Remove fillet strips from dressing. Fold each in half and thread on bamboo skewers, alternating with the vegetables. Brush with a sauce made by combining dressing in which fillets were marinated with salt, pepper and salad oil. Place kabobs on the grill, about 4 inches from hot coals. Cook 4-6 minutes. Turn, brush with sauce, and cook 4-6 minutes longer, or until fish flakes easily when tested with a fork.
Other Notes
Serve with rice, a generous slice of watermelon and iced tea.
Baked-N-Broiled Trout
Prep Time: 15 to 30 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* 1/2 c. butter
* 2 tbsp. worcestershire sauce
* 1/2 tsp. tabasco sauce
* juice of 1/2 a lemon
* salt and pepper
* 1 onion sliced
* 1 tomato sliced
* 2 large trout fillets
Directions
Preheat oven to 350 degrees F. Melt first 5 ingredients together. Place fillets skin side down on broiler pan. Baste with sauce and bake 10 minutes. Base and bake 10 more minutes or until fish flakes to the touch of a fork. Baste and put under broiler for 1 minute. Cover with sliced onion and broil until onion starts to brown (1-2 minutes). Cover onion with tomato slices and broil to warm tomato.
Trout with Sour Cream-Cucumber Sauce
Servings: 4
Prep Time: 15 to 30 minutes
Cook Time: Less than 15 minutes
Cooking Method: Broiled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1/2 cup chopped peeled cucumber
* 1/2 cup fat-free sour cream
* 1/2 cup plain fat-free yogurt
* 1/2 teaspoon grated lemon rind
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon dried dill
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 4 (6-ounce) rainbow trout fillets
Directions
Combine first 6 ingredients in a bowl; stir well, and set cucumber mixture aside.
Sprinkle salt and pepper over trout; place trout on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Spoon 1/4 cup sauce over each fillet.
Trout and Mushroom Terrine
Servings: 4-6
Cook Time: over an hour minutes
Meal Type: Entree
Main Fish: Trout
Ingredients
* 2 Cape Trout (or 4 fillets)
* 25 g butter
* 25 g flour
* 150 ml fishstock
* 1 tbsp lemon juice
* 25 g breadcrumbs
* salt and pepper
* 2 egg whites
* 350 g large spinach leaves
* 100 g button or cap mushrooms
Directions
Clean, fillet and skin the trout. Mince or process the flesh until smooth.
Melt the butter and stir in the flour. Cook for 1 minute then slowly add the fishstock, made by boiling up the head, skin and bones of the trout. Bring the sauce to the boil, stirring constantly. Remove from the heat, stir in the fish, lemon juice, breadcrumbs and seasoning. Add the egg whites and mix well.
Wash the spinach and blanch in boiling salted water for 1 minute. Drain well and dry carefully on a piece of kitchen towel. Cut out the coarse stalks and use three-quarters of the spinach to line the base and sides of a lightly oiled 1 lb (675 g) loaf tin. Thinly slice the mushrooms and season lightly with salt and freshly milled black pepper. Spread half of the trout mixture over the base of the lined tin. Cover with mushrooms. Spread the remaining trout on top. Cover with foil and bake for 1 hours at 160 C. Remove from the oven, cool and chill. Turn out and slice.
Barbecued Rainbow Trout
Servings: 6
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1 (4 lb.) rainbow trout
* 1 md onion
* 2 tomatoes
* 1 ts lemon juice
* salt and pepper; to taste
Directions
Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon juice over fish, along with salt and pepper. Wrap fish in foil. Barbecue fish approximately 10 minutes on each side….
Pan-Fried Brook Trout with Greens
Servings: 4
Prep Time: 15 to 30 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Trout
Ingredients
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 8 (4-ounce) brook trout fillets
* Cooking spray
* 8 cups coarsely chopped spinach
* 1 cup thinly sliced iceberg lettuce
* 1/2 cup sliced green onions
* 2 tablespoons chopped fresh or 2 teaspoons dried thyme
* 2 tablespoons chopped fresh or 2 teaspoons dried oregano
* 2 tablespoons white vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 4 lemon wedges
Directions
Combine first 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.
Heat a large cast-iron skillet coated with cooking spray over medium-high heat. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.
Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 1-1/2 minutes or until spinach wilts, stirring constantly.
Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.
Pan Fried Trout
Cooking Method: Fried
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4 4-6-Oz. Rainbow Trout fillets
* 2 Tablespoons Lemon Juice
* 1 Dash Teaspoon Salt
* 1 Pinch White Pepper
* 1 Dash Worcestershire Sauce
* Flour; as needed
* 2 Tablespoons Butter
Directions
Place fillets in glass dish; add lemon juice, salt, pepper and Worcestershire sauce. Let stand for 5 minutes. Remove fillets; coat with flour. Place butter alternative in 12-in. saute pan; heat to 325 degrees F. Add fillets, skin side up. Saute until golden; turn. Bake at 325 degrees F for 10 minutes.
Canadian Trout, Eh!
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Boiled
Meal Type: Other
Main Fish: Trout
Ingredients
* 8 oz. trout dressed
* 2 tbsp. wine vinegar
* pinch of salt
* 1 small bottle labatt’s blue beer
Directions
Pour vinegar over trout. Immerse fish in boiling salted beer for 2 minutes. Cool in the beer liquid. Drain. Server at room temperature with steamed potatoes which have been buttered and parsleyed
Trout With Mushroom Sauce
Servings: 2
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* 2 trout
* 3 tbsp. butter
* 1/2 lb. mushrooms sliced
* 1 clove garlic shopped
* salt
* pepper
* 2 tbsp. light cream
* 1 tbsp. butter
* 1/2 c. light cream
* chopped fresh parsley
Directions
Clean fish and pat dry with paper towels. In skillet melt 3 tbsp. butter, saute mushrooms until tender. Add garlic, salt, pepper to taste and 2 tbsp. cream. Simmer GENTLY 2 or 3 minutes. Arrange trout in a buttered baking dish. SPoon mushroom mixture over them. Cover and bake at 375 degrees F 15 to 20 minutes or until fish flakes to the touch of a fork.
In a saucepan melt 1 tbsp. butter, whisk in flour, add remaining cream and whisk until smooth and thickened.
Remove cooked trout from oven. Drain liquid and stir into cream sauce. Pour sauce over fish. Garnish with parsley.
Quick & Easy Rainbow Trout
Servings: four
Prep Time: Less than 15 minutes
Cook Time: 15 to 30 minutes
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1 pound rainbow trout
* 6-8 oz stuffing
* mix
* package
* 3 oz oil
* 4 each lemon
* sliced
* wedges
Directions
Place fish in greased baking dish. Prepare 6-8 oz. suffing mix according to package directions. Stuff fish; brush with oil. Cover; bake 425 degrees 20-25 minutes until fish flakes.
Other Notes
Serve with lemon wedges.
Baked Trout
Prep Time: 15 to 30 minutes
Cook Time: over an hour minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* 5 lbs. trout or northern
* salt
* 4 c. dry bread cubes
* 2 tbsp. onion chopped
* 1 c. celery diced
* 1 tsp. salt
* 1/4 c. butter melted
* hot water to moisten
* 1/4 lb butter (2nd amount)
* 4 tbsp. lemon juice
Directions
Clean and gut fish leaving head on. Rub inside and out with salt. Mix bread cubes, onion, celery, salt, 1/4 c butter, and just enough water to moisten. Toss lightly. Stuff fish with dressing. Melt 1/4 lb. butter and add lemon juice. Pour over fish and dressing. Drugstore wrap (moisture tight) in heavy duty foil. Bake on a cookie sheet at 350 F for 3 1/2 hours
Grilled Trout with a kick
Servings: 4 – 6
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4-6 trout fillets
* Your favorite hot sauce
Directions
Cover your grill with aluminum foil and spray with non stick pam. Cook trout until half cooked, then brush a light coat of your favorite hot sauce on it. Finish cooking.
Smoked Trout with Horseradish Sauce
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Smoked
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1/2 cup olive oil
* 1/2 cup vegetable oil
* 1 T. Dijon mustard
* 2 T. minced shallots
* 2 T. minced onion
* large egg yolk
* 1 large egg hard – boiled then chopped
* Salt
* Pepper
* 3 T. red or white wine vinegar
* 4 T. freshly grated horseradish
* 1 T. chopped fresh tarragon
* 2 T. chopped fresh parsley
* 4 fillets smoked trout
* 4 lemon wedges
Directions
Combine oils in bowl. In separate bowl, combine mustard, shallots, onion, egg yolk, hard – boiled egg, salt, pepper and vinegar. Blend briskly with wire whisk. Slowly dribble oils into bowl to create emulsion. Add horseradish, tarragon and parsley. Blend well with whisk. Serve sauce around trout. Garnish each serving with lemon wedge.
Fried Trout
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Trout
Ingredients
* 2 cups flour
* 1 tablspoon Powdered red pepper (cayenne)
* 1 tablespoon Paprika
* 1 teaspoon Garlic powder
* 1 teaspoon lemon juice
* 1 stick of butter
* 4- 4-6 oz. trout filets
* olive oil
Directions
Mix flour, cayenne pepper, paprika, and garlic powder well. Spread evenly over a cutting board. Place filets on flour and coat well. Fry the coated filets in olive oil until done. Melt the butter and lemon juice in small dish. Cut the trout into bite size pieces, dip in the butter, and enjoy.
Papa Caramon’s Trout
Servings: 6-8
Prep Time: 15 to 30 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Trout
Ingredients
* 3 to 4 pound trout
* 1 cube butter less if you diet
* 1 medium-size onion – chopped
* 3 stalks of celery chopped
* 1 teaspoon ground sage
* 1 teaspoon thyme leaves
* 1 teaspoon parsley flakes
* 2 cups cooked long grain rice
* 6 ounce can of green olives with pimentos
Directions
Clean whole fish, pat dry and place on a greased baking dish or sheet. Spread the fins and tail and protect them against burning with folded aluminum foil, which you remove just before serving. Note: if you leave the head on, replace the eye with an olive just before serving.
Melt butter in a skillet over medium heat and saute chopped onion and celery until tender. Add sage, thyme, parsley, cooked rice and drained green olives with pimentos and mix well. Stuff trout with rice just before you bake it. Rice addicts can place extra rice in a buttered casserole, wait 15 minutes, then bake it with the trout. Note: baste rice casserole with any juice from the trout. Salt and pepper the trout and bake in a 350 degree oven for 30 to 45 minutes or until fish flakes with a fork. Rice stuffing made up to a day early refrigerates until ready to use.
If you like crisp, brown trout skin baste the fish with melted butter as it bakes. If you dislike skin, neatly remove it from the upper side of the trout before serving. Then decorate the trout with “scales” made from a second can of sliced green olives and a ‘gill’ formed with diced red pimentos.
Grilled Rainbow Trout
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* Any size trout
* preferably 1/2 lb to 1 1/2 lb freshly caught. Don’t buy from store
* 1 Cut lemon
* lemon juice
* Any spice (not needed)
* Onions
Directions
Place trout (preferably rainbow) on a sheet of metal foil. Place lemon in trouts throat. Sprinkle favorite spices inside of trout (spices not nessasary). Place onions inside of trout. Wrap in foil, and place on grill. When trout is done, peel of skin (it will come right off)and sprinkle lemon juice on The trout. Now just sit back and enjoy your catch!
Other Notes
Don’t cut off the trouts head.
Crystalmir Laker Chowder
Servings: 4-6
Prep Time: 15 to 30 minutes
Cook Time: over an hour minutes
Cooking Method: Boiled
Meal Type: Entree
Main Fish: Trout
Ingredients
* Heavy Cream
* Milk
* Onions
* Potatoes
* Parsley
* salt & pepper
* cheddar cheese
* spices to taste
Directions
Chunk out Lakers in 4 inch steaks and cook to just beyond boil. Let set for 5 minutea and remove bones and skin (save broth but skim fat off) Boil about 5 average potatoes and drain. Chop potatoes to chouder size and add to pan with chunked trout. Add one half gallon of heavy cream, 1 stick butter, 1/4 pound of cheddar cheese (chopped or grated) and milk to taste. Add parsley, black pepper, salt, chopped fried onions, and other spices to taste. Cook for 1-2 hours on low heat and serve!! Great way to get around those fatty Lakers!!
Other Notes
I did this recipe last year after catching 5 lakers and knowing how fatty they were. Very easy to do and no fuss skinning and boning this way!
Trout Chowder
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Meal Type: Appetizer
Main Fish: Trout
Ingredients
* Trout Chowder
* 4 8-10 inch trout
* 3 cups potatoes
* 4 cups water
* 1 cup onions
* 1/2 cup marjarine
* 2 cups milk
Directions
Cook the fish in water with the potatoes. Debone the fish, then return it to stock. SautŽ the onions in butter, then add them to the stock with the milk, salt and pepper to taste. Cook over medium heat until the potatoes are soft. Recipe serves 4.
Abanasinian Grilled Trout
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 4 6-ounce Rainbow Trout Filets
* 1 tablespoon ginger root
* 1 teaspoon grated lime peel
* 1/4 cup safflower oil
* 1/2 teaspoon crushed red pepper
* 2 tablespoons lime juice
* salt to taste
Directions
In a medium bowl, sautŽ ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel. Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes.
Gently turn. Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.
Trout with a kick
Servings: 6
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Broiled
Meal Type: Entree
Main Fish: Trout
Ingredients
* 6 trout filets (about 1/2 lb each)
* 1/4 teaspoon pepper
* 1/2 cup melted fat or oil
* 2 teaspoons salt
* 1/4 cup lemon juice
* 1/2 teaspoon Worcestershire sauce
* Tabasco sauce
* Paprika
Directions
Combine ingredients, except paprika, in a small bowl.
Place the filets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika.
Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.
Beer Batter Fish Filets
Servings: 6
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon dried dill weed
* 3/4 cup beer
* 1/2 cup milk
* 2 eggs
* 1 1/2 to 2 pounds firm white fish fillets
* Vegetable oil for deep frying
Directions
In a large bowl, mix together flour, salt, baking powder and dill. Add beer, milk, and eggs, mixing well. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. Heat deep fryer to 375*F (190*C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.
Grilled Trout In Bacon Wrap
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Broiled
Meal Type: Other
Main Fish: Trout
Ingredients
* 4 cloves garlic
* 4 slices bacon
* 2 small trout
Directions
Place oven rack 6 inches from boiler. Preheat. Thinly slice peeled garlic cloves and place in trout caivties. Wrap each trout in 2 slices of bacon and place on rack, bacon ends down, in broiler pan. Slide under preheated broiler and broil for 4 to 5 minutes. Turn trout and return broiler for another 3 to 4 minutes, or until the fish is fork tender.
Stuffed Trout / Whitefish / Bass
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* 3 lb. dressed fish
* salt
* 1/2 c. butter
* 1 onion chopped
* 1 c. mushrooms sliced
* 1/2 celery diced
* 2 c. breadcrumbs
* 2 tbsp. parsley chopped
* 1/4 tsp. savory
* melted butter
* paprika
* flour
* 2 tbsp. water
* 1 c. water
* 1/2 c. vegetable oil
Directions
Scale and clean fish. Salt lightly inside and out. Melt 1/2 c. butter in frying pan and saute onions, mushrooms, and celery until soft. Add to breadcrumbs, savory, parsley and 2 tbsp. butter. Fill cavity of fish. Sew closed with needle and thread. Brush with melted butter. Coat wiht flour and sprinkle wiht paprika. Cut 3 or 4 gashes on both sides of fish to prevent cracking. Line pan with greased aluminum foil. Bake at 450 degrees F for 10 minutes per inch thickness. Baste with water and oil mixture. Garnish with parsley and lemon
Trout Fried in Oatmeal
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Other
Main Fish: Trout
Ingredients
* Trout
* Butter
* Oatmeal
* Salt and pepper
Directions
Allow 1 large trout or two small trout per person. Clean and split the fish open at the bellt. Remove the backbone. Season some coarse oatmeal with salt and pepper. Roll both sides of the fish in the seasoned oatmeal. Heat 2 tsp. of butter for each fish in a frying pan and when bubbling, fry the fish o both sides until golden. Drain. Serve with fres lemon wedges.
Trout With Mushrooms and Tomatoes
Servings: 4
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Sauted
Meal Type: Other
Main Fish: Trout
Ingredients
* 5 tbsp. unsalted butter
* 1 shallot finely chopped
* 1/2 lb. sliced mushroons
* 3 tomatoes peeled-deeded and chopped
* freshly ground pepper
* salt
* 4-10 oz. rainbow trout
* flour
* 2 tbsp. chopped fresh parsley
* 2 tbsp. unsalted butter
* 2 tbsp. fresh lemon juice
Directions
In skillet, melt 3 tbsp. butter, add shallot and saute until tender. Add mushrooms and cool a few minutes until moisture is evaporated. Add tomatoes and cook 5 minutes longer. If mixture is very watery, turn up heat and cook until liquid evaporates and tomato mixture is fairly thick. Season with salt and pepper, remove from heat.
Pat trout dry inside and out with paper towels. Season lightly with salt and pepper and dust with flour. Heat 2 tbsp. butter in a large skillet. Cook trout over medium heat about 8 minutes per side or until done; a few minutes before the fish is done, reheat the mushroom mixture on top. Sprinkle with parsley.
Pour off fat remaining in skillet. Add 3 tbsp. butter and lemon juice. Heat until butter is melted. Pour over trout.
Baked Lake Trout Fillets
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* Lake trout fillets
* flour
* salt
* pepper
* butter
Directions
Line a baking dish with aluminum foil. Put it into a 450 F oven until not. Brush the bottom of the baking dish with butter. Lay fillet in. Sprinkle with flour, salt and pepper and dot with butter.
Put back in oven, basting often with butter and cook until tender, about 15-20 minutes. Serve with fresh lemon.
Barbequed Trout
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Grilled
Meal Type: Other
Main Fish: Trout
Ingredients
* trout
* lemon or lemon juice
* fresh herbs
* MARINADE – 1/2 c. soy sauce
* 1/2 c. cooking sherry
* 1 tbsp. lemon juice
* 1/4c. salad oil
* 1 clove garlic crushed
Directions
Measure all into large jar and shake well to blend. Brush trout inside ant out with lemon before refrigerating to keep fresh. Place fish in shallow pan, pour over marinade and let stand 1 hour before barbecuing. Use drained marinade for basting, tuck herbs in cavity. Grill over bed of coals for 10 to 15 minutes
Lake Trout With Wild Rice Stuffing
Servings: 4
Prep Time: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Other
Main Fish: Trout
Ingredients
* 1 (2-3 lb.) lake trout
* sweet baxil leaves crushed
* black pepper
* 1/4 lb. pork sausage
* 1/2 green pepper chopped
* 1 rib celery finely chopped
* 1/2 c. sliced fresh mushrooms
* 4 c. cooked wild tice (about 1 c. uncooked)
* 1 tsp. celery salt
* 1/4 tsp. pepper
Directions
Wash and clean fish thouroughly, leaving it whole. Debone fish, working from body cavity. Rub cavity with basil and pepper. Cover fish and refrigerate several hours. Fry pork sausage, addig green pepper, celery, onion, mushrooms and garlic during final stage of frying. Drain excess fat and stir in cooked wild rice. Season with celery salt and pepper to taste. Stuff fish and bake at 425 degrees F for 15 to 20 minutes, just until fish is done and flakes easily with fork.
Trout Almondine
Servings: 4
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Trout
Ingredients
* 1/3 cup butter
* 1/2 cup blanched silver almonds
* 32 oz. of trout
* 4 Table Spoons Butter
* 1 1/2 teaspoons lemmon juice
* salt
* pepper
Directions
Melt 1/3 cup butter into a small bowl in the microwave for 30 sec. Add almonds and microwave for an additional 3 min. or until brown. then set it aside. arrange fish in a 10 inch shallow baking dish.
Place 1 Tbls of butter, salt, pepper and lemmon juice to your taste. Cover with wax paper and heat for 7 min. or until fish flakes easely with a fork. spoon the almonds onto the fish and heat in the microwave for 2 minutes uncovered.
Other Notes
Beer is good with this dish, as well as any others you might eat.
Smoked Trout In White Sauce
Servings: 4 to 5
Prep Time: 30 to 45 minutes
Cook Time: 30 to 45 minutes
Cooking Method: Boiled
Meal Type: Other
Main Fish: Trout
Ingredients
* 2 c. water
* 1 1/2 lb. smoked trout
* 1 large potatoe cubed
* 1 small onion chopped
* 1/2 tsp. salt
* 1/2 tsp pepper
* 1 c. cold milk
* 1/4 c. all-purpose flour
Directions
In large pot, combine water, trout, potato, onion, aslt and pepper. Bring to boil, reduce heat and simmer, covered, for 30 minutes, until trout is tender. Remove fish. Combine milk and flour, stirring until smooth. Add to liquid in pot; heat, stirring constantly, until thick, about 10 minutes. Pour over trout.