Wash trout and pat dry.
In a saucepan, melt butter in vermouth; stir in orange peel, lemon juice and vegetable seasoning.
Place trout in baking dish.
Brush each side of fish with butter mixture.
Lay potato slices on top of fish.
Sprinkle on garlic, onion and parsley.
Wrap baking dish in foil, sealing tightly.
Place sealed dish over barbecue coals and grill 10 to 15 minutes or until fish flakes easily.
Or in the oven, bake covered at 325\u00b0 until fish flakes easily.
2 to 15 minutes the trout should cook to perfection.
Marinate trout for 3 to 4 hours in Italian dressing in the refrigerator. Remove fillet and place in a deep pan (buttered). Add all spices according to taste. Add some olive oil. Pour in Italian dressing until it covers the trout. Bake fish at 350\u00b0 until almost done, then remove and cover trout with cheese and sprinkle a few of the bread crumbs. Bake until cheese melts and fish is baked. Serves 2 people.
Cut fillets into serving sized portions.
Place in single layer in well-greased baking pan.
Mix remaining ingredients and pour over fish.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain.
Roll in seasoned flour; shake off excess.
Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp.
Keep warm on heated platter.
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
25\u00b0F.
Rub the trout with 4 of the lemon
Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the oven to 375 to degrees F.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
Place the planks in oven for approximately 15 to 20 minutes.
Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
Clean trout and pat dry with paper towels to absorb excess water.
Place trout (skin side down) in baking dish sprayed with Pam.
Season fish with salt, pepper, oregano and lemon juice (season for own taste).
Spread a thin coating of mayonnaise on top of fish.
Sprinkle a layer of Parmesan cheese on top.
In shallow baking dish (1-quart size) combine rice, green onion, 1/2 teaspoon salt, nutmeg, 2 tablespoons orange juice and water.
Place trout on top of rice.
Combine butter, remaining orange juice, salt and pepper to taste.
Melt butter and pour over trout.
Bake uncovered at 400\u00b0 for 15 minutes or until fish flakes easily.
Garnish with orange slices.
Wash trout and pat clean with a paper towel.
Cube Apple.
Chop Onion.
Chop Chives. Cube Lemon.
Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
Bake in 375 deg F (190 deg C) oven for 45 minutes.
You could do this over an open fire but I wouldn't know the cooking times.
Preheat oven to 350 degrees.
Place trout fillets in a greased shallow baking dish.
In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
Sprinkle with paprika.
Bake 20-25 minutes or until fillets flake easily with a fork.
A large whiting may be used in this recipe instead of trout.
Chop onion and celery.
Mix bread crumbs, onion, celery, eggs, butter and seasonings.
Stuff trout and sew sides together with heavy thread.
Bake in dish lined with cheesecloth.
Bake for 30 minutes at 350\u00b0.
You can lift the fish out onto a platter by turning cheesecloth.
Garnish with lemon slices and parsley.
Scrub lake trout.
Surround it with sauce in an open pan.
Add salt and pepper to taste.
Bake approximately 1 hour at 350\u00b0 or until skin starts to lift off.
Wash and clean trout thoroughly, scraping skin with a
inches longer than the trout) in half lengthwise. Place 1
br>Uncover rice and place trout on top. Season to taste
Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 mins, until just tender. Add spinach and steam for another 3-5 mins, until spinach wilts.
Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off excess. Cook trout for 3 mins on each side, until golden and cooked through. Transfer to warm plates.
Melt butter in same pan, scraping up any baked residue. Stir in lemon juice, almond and herbs. Season to taste. Serve trout with potatoes and spinach. Drizzle with sauce.
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice