RUSSIAN-STYLE TROUT
Provided by jenifersrecipes
Time 29m
Yield 6
Number Of Ingredients 12
Steps:
- Salt and pepper the fish. Mix eggs and milk. Dip trout in mixture, then roll gently in bread crumbs. Brush grill with oil and heat to medium (if using electric fry pan, heat to 300 degrees F). Use just enough oil to keep fish from sticking. Make a paste of the butter, hard-cooked eggs, parsley and pimentos. Cook trout on grill until golden color, about 5 or 6 minutes on each side. Place on heated platter. Spread butter paste over each piece and top each with 2 or 3 slices of lemon. Serve immediately.
ULTIMATE STEELHEAD TROUT RECIPE
This is the ultimate steelhead trout recipe. Topped with shallots, garlic, lemon and fresh herbs, it's so juicy and flavorful. It's so simple but looks impressive.
Provided by Olga's Flavor Factory
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a skillet or small saucepan, melt the butter. Add the shallot and cook on medium heat for about 3 minutes, until the shallot softens.
- Add the garlic and the lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice.
- Place the fish on the prepared baking sheet. If it's really big, lay it diagonally across the baking sheet. Season with salt and pepper.
- Spoon the butter over the fish.
- Sprinkle with half of the minced dill.
- Roast in the oven for 12-17 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it's ready.
- Use several spatulas to take the fish off the baking sheet in one piece. (Or cut it into sections, if it's easier.)
- Squeeze the other half of the lemon over the fish and sprinkle with more fresh dill.
33 BEST WAYS TO COOK TROUT
You can't go wrong with these delicious trout recipes! From baked to pan-seared to grilled, there are so many wonderful ways to cook trout.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 33
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a trout recipe in 30 minutes or less!
Nutrition Facts :
RUSSIAN STYLE TROUT
When I lived in Tampa, this was always the way I ate trout in the various Spanish restaurants. I have no idea why Spanish restaurants would serve Russian Style Trout, but they did. It was usually listed as Russian Trout, or Trout Ruski. It's really good!!!!
Provided by Kayne
Categories Trout
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub the salt and pepper into the trout.
- Combine the RAW eggs and milk.
- Dip fillets into egg/milk mixture, then cover with breadcrumbs.
- Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan.
- Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm.
- Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets.
- If desired, place lemon slices on top.
SHEET-PAN TROUT WITH GARLICKY BROCCOLINI
The benefits of cooking trout in its whole, butterflied form go beyond visual appeal - the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it's the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.
Provided by Alison Roman
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
- Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
- Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
- Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 1186 milligrams, Sugar 6 grams, TransFat 0 grams
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