Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well.
Cover flesh side of each trout fillet with 1/4 of the mayo mixture.
Broil 4\" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.
roiler. This is a resturant recipe. This makes 12 four oz
Place fish fillets on lightly greased broiler pan, skin side down.
Brush fillets with melted margarine.
Sprinkle approximately 1/2 tablespoon Old Bay Dash O'Lemon seasoning blend over each fillet.
Broil 5 to 6 minutes or until fish flakes easily. Garnish with lemon slices.
About 30 minutes before serving, reserve 1 (4-inch) piece of green onion for garnish.
Thinly slice remaining onions (about 1/4 cup).
In a 12-inch skillet over high heat, heat sliced green onions, Sauterne, garlic, salt, pepper, Worcestershire and 1/2 cup water to boiling.
Add 3 trout and heat to boiling.
(If using fresh trout, cook all at once.)
Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
n apple& sage.
Place trout skin side down and open
For trout, sprinkle trout with honey, salt and lime
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.
Set marinade aside.
Place rainbow trout in a medium baking dish
repared baking dish.
Season trout with salt and pepper. Place
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.
Preheat the oven to 375 to degrees F.
Put garlic, rosemary, and sage into a small bowl.
Salt and Pepper to taste. Toss well to combine and set aside.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Stuff half of the lemons and half of the herb mixture in each of the trout.
Place on a coated baking pan.
Bake approximately 15-20 minutes.
Allow to sit for 5 minutes before splitting in half and serving.
Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
Add trout, flesh side down and cook until golden, about 2 minutes.
Gently turn with spatula and cook about 2 minutes longer.
Return trout to serving platter;
Cover and keep warm.
Add remaining 1 tablespoon butter to pan.
Melt over low heat.
Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
Pour over hot, cooked trout.
Serve immediately.
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
br>Coat nonskin side of trout with mixture and set aside
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Preheat broiler.
Place trout in shallow dish.
Combine salt and water; pour over fish.
Let stand 8 to 10 minutes; drain. Combine oil and pepper; brush fish with mixture.
Place trout on broiler pan, skin side up, about 2-inches from heat source.
Broil for 5 minutes.
Baste with more peppered oil.
Turn over and broil until well browned.
Transfer trout to heated platter.
Brush with melted butter.
Serve garnished with lemon slices.
Season inside of fish.
Combine oil, sesame seed, lemon juice, 1 teaspoon of salt and a dash of pepper; mix well.
Place fish in a well-greased, hinged wire basket.
Brush fish inside and out with sauce; close basket.
Cook over medium hot coals for 5 to 8 minutes.
Repeat brushing.
Turn; cook 5 to 8 minutes longer or until fish flakes easily when tested with a fork.
Serve with lemon wedges.
Makes 6 servings.
Simmer leeks, tomatoes, water, 1/2 lemon juice, bouillon, zest, wine until leeks are soft. Keep warm
Marinate trout in garlic, 1/2 lemon juice, Worchestershire, and a liberal sprinkling of Spike or other herbal seasoning. Grill fish on high heat skin side down - 5 minutes. Turn fish and grill for 2 minutes. Remove and keep warm. While fish is cooking, steam spinach and garlic.
Plate spinach, place fish on top, and spoon leek tomatoe sauce over fish. Sprinkle with parsley and serve.
inches longer than the trout) in half lengthwise. Place 1
Wash and clean trout thoroughly, scraping skin with a