Easy Skillet Asian Rainbow Trout Recipes

PAN FRIED RAINBOW TROUT

Steps:

• Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

ASIAN RAINBOW TROUT WITH WILTED ASIAN SLAW AND ASIAN RICE TIMBALES

Steps:

• Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
• In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
• In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
• Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
• Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
• Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.

ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

STUFFED RAINBOW TROUT

Steps:

• Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
• Remove from heat, stir in parsley and next 4 ingredients.
• Add bread cubes; toss gently.
• Combine egg and white wine; stir into bread mixture.
• Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
• Rinse trout; pat dry.
• Sprinkle inside of fish evenly with ½ tsp salt.
• Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
• Dredge fish in flour.
• Place over stuffing, overlapping slightly.
• Drizzle with reserved lemon juice mixture.
• Place bacon over trout.
• Cover and bake at 350* for 45 minutes.
• Uncover and bake an additional 15 minutes.

BAKED FRESH RAINBOW TROUT

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.