TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving
STUFFED SPECKLED TROUT FILLETS
My friend gave me some trout a couple months ago and I used this recipe out of "Louisiana Cookin'" and it was divine!
Provided by graniteangel
Categories Trout
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain.
- Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften.
- Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either). When the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool.
- Preheat oven to 400°F.
- Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets.
- Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.
Nutrition Facts : Calories 882.4, Fat 49.5, SaturatedFat 11.6, Cholesterol 225.7, Sodium 588.3, Carbohydrate 20.5, Fiber 2.6, Sugar 3.9, Protein 80.3
SEAFOOD-STUFFED RAINBOW TROUT
This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it-it's easy to put together and put in the oven.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 201mg cholesterol, Sodium 597mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
STUFFED TROUT
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
- Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
- Remove from the heat and cool for 15 minutes.
- Season with salt and pepper to taste.
- Stir in the crabmeat. Set the mixture aside.
- Fan open the trout and sprinkle with the Old Bay Seasoning.
- Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
- Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
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