MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
Provided by Suzy Karadsheh
Categories Fish and Seafood
Time 16m
Number Of Ingredients 8
Steps:
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg
GRILLED RAINBOW TROUT
Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
- Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
- Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
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 :
BLACKENED TROUT WITH SPICY KALE
Smoky, spicy blackened fish was made famous by New Orleans' Paul Prudhomme. This simple version boosts caramelization with the addition of brown sugar, so you can use a bit less heat (which means less smoke in your kitchen) but still get the signature crunchy crust. Add a beans-and-greens side dish that gets kick from Louisiana green hot sauce and you have a super-flavorful meal ready in about 30 minutes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
- Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
- Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.
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