GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings (about 5 ounces fish flesh to eat)
Number Of Ingredients 11
Steps:
- Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
- Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
- Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
- Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.
Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams
GRIDDLED TROUT WITH HERBS
Steps:
- 1. Put one sprig or generous shake of rosemary down the middle of each fish.
- 2. Chop all the other herbs and seasonings and mash them into the soft butter.
- 3. Use this to coat the fish generously on each side.
- 4. Griddle, barbeque or grill it for 4-5 minutes on each side or until the skin is well browned and the flesh flaking off the bone.
- 5. Baste now and then with the butter which runs off.
- 6. Serve at once with lot of fresh bread and a salad or a simple green vegetable.
BASQUE-STYLE TROUT WITH HERBS
This is a somewhat simplified version of a recipe from 'Basque Cooking and Lore' by Darcy Williamson. Our second home is in SW Idaho, which has a strong Basque community, and we have learned to love the Basque cuisine.
Provided by ccferne
Categories Trout
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay fish in one layer in oven-proof dish.
- Combine remaining ingredients, pour over fish, and let stand 30 minutes.
- Turn and marinate 15 minutes longer.
- Bake in preheated 350F oven for 25 minutes or until fish is firm to the touch.
- OR Freeze fish with marinade in zip-lock bag.
- Thaw and bake as above.
GRIDDLED TROUT WITH HERBS
PERIOD: "Traditional" SOURCE: The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.
Provided by Penny Hall
Categories Fish
Time 15m
Number Of Ingredients 1
Steps:
- 1. The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried Leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once. The grilled trout is a combination of elements from each of these recipes. The first documents trout as an Elizabethan England fish, which was prepared and served like other freshwater fish of the era. The trout was cooked in a manner similar to the second and third recipes.
- 2. Redaction Red Trout from Weber County fish farms 2 bottles Pale Ale from Wasatch microbrewery Dill from grandma's garden Parsley from grandma's garden Black Pepper & salt to taste Lemon juice Chop dill and parsley. Sprinkle trout liberally with herbs. Simmer the herbed trout in ale until it is flaky. Transfer to a serving plank and serve immediately. We prepared the trout much as in the second and third recipes. We simmered the trout in a skillet of ale, seasoned with salt, dill, black pepper and parsley. Instead of seasoning with vinegar, we used lemon juice.
GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)
The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 6 fish, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put one sprig or generous shake of rosemary down the middle of each fish.
- Chop all the other herbs and seasonings and mash them into the soft butter.
- Use this to coat the fish generously on each side.
- Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
- Baste frequently with the butter that runs off.
- Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9
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