BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC
Sheet-Pan Baked Rainbow Trout and Asparagus. Trout is flavored with olive oil, salt and cracked black pepper, freshly minced garlic and fresh lemon. Healthy, low-carb, and gluten-free recipe, packed with healthy omega 3 fatty acids. Easy and quick dinner - only 30 minutes from start to finish!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- Line a rimmed small baking sheet (I used half sheet) with parchment paper.
- Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
- Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
- Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
- Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
- Remove from the oven. Remove lemon slices from the trout before serving.
Nutrition Facts : Calories 521 kcal, Carbohydrate 14 g, Protein 52 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 658 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four 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. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping 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 it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
VEGAN RAINBOW TROUT
A non-veggie guest of mine commented on a batch of tofu I made with Old Bay, she said that it reminded her of eating rainbow trout when she was a child. I wouldn't know what it tastes like, so I'll take her word for it! Old Bay has so much tasty versatility, I used Recipe #15562 rather than storebought. I heartily recommend serving this with wild rice pilaf and Recipe #50847!
Provided by the80srule
Categories Very Low Carbs
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- Drain the tofu and place it on a cutting board, drying it off with paper towels and squeezing out extra water very carefully.
- Cut into 8 length-wise chunks, then put them into a tossing bowl.
- Make a marinade out of the other ingredients.
- Layer the marinade over the tofu and toss well to coat.
- Let it sit for 20-30 minutes to absorb the flavors.
- Heat up a frying pan over medium heat, and cook each piece for about 5-6 minutes on each side until nicely browned.
Nutrition Facts : Calories 73.4, Fat 5.9, SaturatedFat 1, Sodium 133, Carbohydrate 1.1, Fiber 0.6, Sugar 0.4, Protein 5.2
ROCKY MOUNTAIN RAINBOW TROUT WITH TROUT ROE
Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts a salty, mineral flavor. Trout from the icy Rocky Mountain streams are at their best in late spring, when the ice has just melted. Cooks from the Shoshone tribe, among many others, make delicious meals using the entire fish, wasting nothing: Cheeks and eyes are considered a delicacy, as is the roe harvested from the females, which is prized for its distinct flavor and its relationship to renewal.
Provided by Sean Sherman
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
- In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won't need it.)
- Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.
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MAPLE BALSAMIC RAINBOW TROUT - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (143)Total Time 20 minsCategory Main CourseCalories 335 per serving
- MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don't use the cornstarch.
- PREPARE TROUT: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
- ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley if desired.
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