Broiled Stuffed Rainbow Trout With Sage Butter Recipes

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE

Steps:

• Position an oven rack about 2-inches from the heat source and preheat the broiler.
• Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
• Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
• Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
• Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.

ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING

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.

BROILED STUFFED RAINBOW TROUT WITH SAGE BUTTER

Steps:

• Place butter and sage into a food processor and pulse until combined. Turn sage mixture out onto a piece of plastic wrap and roll into a log, twisting the ends. Place sage butter into freezer for 15 minutes.
• Combine bread crumbs, pine nuts, jalapenos, shallots, chili powder, paprika and olive oil into a small bowl mixing with a fork, set aside.
• Place trout, skin-side up on baking sheet that has been sprayed with cooking spray. Broil to crisp skin slightly for approx. 3-4 minutes. Remove from oven.
• Place trout skin-side down into a baking dish sprayed with non-stick cooking spray. Divide stuffing evenly between 4 trout and fold over 1/2 of trout to cover stuffing. Remove sage butter from freezer, unwrap and cut into 8 equal sized slices. Place 2 slices on each trout.
• Bake in a 350 degree oven for 6-8 minutes to finish. Serve immediately with your favorite side-dish and a salad. Yummy!