Herb Stuffed Rainbow Trout Recipes

LEMON HERB BAKED RAINBOW TROUT

Steps:

• Preheat oven to 425 degrees F or 218 degrees C.
• Line a baking sheet with aluminum foil or parchment/waxed paper for easy clean up.
• Drizzle about a tablespoon of your extra virgin olive oil on your lined baking sheet and rub on the bottom (you can use oil spray if you prefer)
• Place your rainbow trout skin side down on the lined baking sheet. Arrange your zucchini, yellow squash slices and snap peas around your rainbow trout.
• Place your lemon slices on top of your rainbow trout. Salt and pepper rainbow trout and vegetable as desired. Drizzle a little olive oil over the top of the vegetables and rainbow trout. Add fresh chopped herbs. (we used a mixture of lemon thyme, oregano and chives)
• Place your prepared Lemon Herb Rainbow Trout in the oven on the middle rack and cook for about 10 - 12 minutes or until the fish flakes easily with a fork.
• Garnish with extra fresh herbs if desired and enjoy!
• Preheat grill to medium.
• Cut your large rainbow trout fillet in 4 sections. Leave the skin on
• Next cut 4 large heavy-duty aluminum foil sections out and spray the bottom of it with a little spray oil or drizzle a little of olive oil. We used fresh herbs from our garden, lemon thyme, oregano and chives. You can use any fresh herbs of choice like dill, parsley, basil, marjoram all work well here. In addition, feel free to exchange with 1 teaspoon dried herbs like an Italian blend works well.
• Place one fillet of rainbow trout in the middle of each aluminum foil pieces with the skin side down.
• Next place your zucchini, yellow squash slices and snap peas or quick cooking vegetables of choice.
• Top with lemon slices, drizzle of olive oil, fresh herbs and salt and pepper to taste.
• Wrap each packet leaving room around the fish and crimp the edges so it is sealed all around.
• Cook your packets on the grill on medium - high for about 10 minutes or until your fish flakes easily with a fork.
• Serve your packets to your guests right in the aluminum foil packet. Clean-up is a breeze

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.

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve