TROUT WITH LIME & THYME
This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Trout
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
- Allow to marinate in the refrigerator at least 2 hours.
- When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).
Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8
SAUTEED TROUT WITH LIME
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
- Cut the mushrooms into thin slices. There should be about two cups.
- Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
- Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
- Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
- Transfer the fish to a hot serving platter.
- Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
- Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
- Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram
RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
- In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams
GARLIC-LIME MARINATED TROUT
Steps:
- In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
- Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
- Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
- If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
- Nutrition Information
- (Per serving)
- Calories: 168
- Total fat: 7.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 66mg
- Sodium: 132mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 49mg
- Potassium: 409mg
- Dietary Exchanges
- 3 lean meat
TROUT WITH LIME AND THYME RECIPE
Provided by dhoffmanlatter
Number Of Ingredients 7
Steps:
- Mix lime juice, olive oil, thyme, garlic, black pepper, and cayenne pepper in a resealable plastic bag. Place trout fillets in bag, seal the bag, and marinate in refrigerator at least 30 minutes. Preheat grill for medium heat and lightly oil the grate. Remove fillets from marinade and shake off excess; discard used marinade. Grill fish on preheated grill until the flesh flakes easily, 10 to 15 minutes, turning once.
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