Saucy Trout Recipes

SAUCY TROUT

Steps:

• Sprinkle the trout fillets with salt. Set as many of fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch.
• Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar. Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes. Use a fish spatula to carefully remove the trout to a platter. Garnish with lemon slices and serve.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.