ALMOND-CRUSTED TROUT
Shallots, parsley, and nuts add delicious flavor and crunch to this easy recipe for almond-crusted trout cooked on the grill.
Provided by pacingpoet
Categories Grilled and Smoked Trout
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
- Rub mixture over trout fillets.
- Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
- Garnish fillets with fresh dill before serving.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 6.5 g, Cholesterol 83.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 31.8 g, SaturatedFat 1.4 g, Sodium 232.6 mg
CORNMEAL-CRUSTED TROUT
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
- Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
- Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
- Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
- Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g
Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 164 milligrams, Sodium 238 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 33 grams
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD
Put on a better-for-you fish fry-featuring cornmeal-crusted trout and a cool salad-and still have cash to spare!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.
- Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 1 g, Protein 26 g, SaturatedFat 3 g
TROUT WITH CRISP BACON CRUST
Trout is often overlooked when it comes to a quick supper but this recipe proves it should be on the weekday menu
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
- Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 31 grams protein, Sodium 0.72 milligram of sodium
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