Any ideas on cooking trout?

[Stefani076]

Any new ideas on how to fix up fresh trout?

[mos]

How about baking with lemon and kosher salt? How many do you have?

[FreebieQueen]

cover the grill with lemon slices, place the trout on top of the lemons and let them cook that way, very yummy!

[PapaJim]

clean and scale it, stuff with lemon grass and seasoning, add a bit of oil. wrap in aluminum foil and toss on the coals of your campfire.

watch out for any pin bones.

[BaconEater]

@Stefani076 505112 wrote:

Any new ideas on how to fix up fresh trout?

I prefer to make Jalapeno Trout

• 4 whole trout, cleaned
• 3 medium fresh jalapeno pepper, chopped
• 4 medium green onions, chopped
• 1 bunch cilantro, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup peeled, diced ripe mango
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• garlic salt to taste
• black pepper to taste

This one is so simple, you just mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside.

Spray 4 squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. Fold the corners of the foil over the head and tail of the fish, then roll the remainder of the foil over the fish so it’s fully sealed and cook about 15 minutes on each side.

[BaconEater]

@Stefani076 505112 wrote:

Any new ideas on how to fix up fresh trout?

Pan fried Trout with bacon

4 bacon slices, Cooked and crumbled.
5 tablespoons butter
2 8- to 10-ounce trout, Filet so it’s boneless
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook about 2 minutes, flip and Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

[Curious]

@Stefani076 505112 wrote:

Any new ideas on how to fix up fresh trout?

Trout is really a very versatile fish. Flavors that Work with Trout are:

• Mint
• Oregano
• Butter
• Capers
• Shallots
• Tomatoes
• Bacon
• Lemon
• Thyme
• Rosemary

Trout don’t need to be scaled, they have a thin coating of natural ‘jelly’ that makes it easy to bread them without using egg or any other type of liquid

If you fry them use a mild flavored oil such as butter or crisco/solid shortening because the flavor of the oil will transfer to the fish itself during cooking otherwise.

Fresh Trout should be cooked within 2 days.

You can Broil fresh trout, but make sure you Baste it well & don’t bother to turn it during the broiling process.

Also, here’s a recipe for Grilled Trout:

Grilled Trout with Ancho Chili and Almond Pesto
4 ounces jarred, roasted red peppers, or 2-3 ancho or Anaheim chilies, roasted
1/4 cup blanched slivered almonds, toasted
1 tbs. olive oil
1 clove garlic
1/4 cup orange juice
4 six ounce trout fillets, butterflied

Puree chilies and next 3 ingredients in food processor or blender; set aside. Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes. Turn trout and grill for 2 minutes more, or until trout turns opaque. Serve immediately with a dollop of chili-almond pesto. (Recipe Credit: Clear Springs Foods, Inc., Buhl, Idaho)

[RicePicker]

@Stefani076 505112 wrote:

Any new ideas on how to fix up fresh trout?

That’s so funny I just looked up trout recipes yesterday because my husband caught a bunch and I need ways to cook them! Here’s the one that sounded the yummiest to me, it’s one of Emeril’s recipes.

Trout-In-A-Pouch with Fresh Herbs and Garlic

6 small whole trout, about 1 pound each, cleaned, rinsed and patted DRY with paper towels
6 pieces aluminum foil about 16 by 16-inches
1 cup plus 2 tablespoons olive oil, divided
Salt and freshly ground black pepper
3 lemons, sliced crosswise
12 cloves garlic, thinly sliced, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh Italian parsley, divided
12 sprigs fresh mint, divided
12 sprigs fresh marjoram or oregano, divided
1 cup plus 2 tablespoons dry white wine, divided

Put each fish on a piece of foil and rub with about a Tbs of oil on both sides. Season the fish with salt & pepper (inside and outsides). Stuff each fish with lemon slices, 2 cloves garlic, 2 sprigs of each herb. Fold the foil to form a bowl, drizzle with more olive oil and about 3Tbs wine (per fish). Seal it tightly, removing as much air as possible and bake 20-25 minutes

[BellyJean]

You don’t have to eat it as a main meal, you can make an appetizer out of it too. Here’s a delish recipe for smoked trout pate.

1 pound smoked trout fillet, skinned and deboned
1/4 pound cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2 tablespoons Cognac
2 tablespoons finely chopped red onion, plus more for garnish
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh dill, plus more for garnish
2 teaspoons fresh lemon juice
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste
Pita Crisps, for serving

Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

I have this recipe saved in my azz file, the source listed is Martha Stewart Living, July 2007

Attachments:

You must be logged in to view attached files.

[vereid]

A beautiful fish such as Salmon and Trout have their own beautiful flavour and should speak for themselves. I don’t like to mess with a good thing. Both are very expensive to buy too.
Filet and leave the skin on and portion. Sprinkle with salt and pepper and sear in a lightly oiled pan skin side down only until barely done. You will have a crisp skin and moist flesh. A spritz of Lemon and you’re done.
A cheap fish I’d try all those Herbs and Spices on because they are so bland.

[Ninatena]

There is nothing quit as good as the old favorite. Rolling it in corn meal and flour mixture, salt and pepper and frying it. Preferably up at the river or lake.

[mickey2268]

To cook a good trout, it first needs to be cleaned well, and the skin needs to be scored. This allowed the flesh to crisp up nicely in butter. Now you need to get your pot sizzling hot with butter.

Place the fish skin down and let it cook until you see the fish cooked 1/2 way through. Turn the fish and bast the fish with the butter that it is being cooked in. Be sure not to burn the butter.

Never leave the fish alone, it is easy to burn the butter. Now if you do not want the skin on your fish, you may take it off befor cooking. But, you can fry the skin into crisp chips to eat with the finished fish.

Now all that is needed is something to go with that beautiful trout. How about a sweet potato and red potato hash. Also, add a red onion, also cubed, to the hash.

Chop them into small cubes and put in the oven to rosy. Season them with the same thing as the trout. Your guest will be smacking their lips and asking for more.

Enjoy!!

[Author]

Posts