tove Top Smoker Smoked Whole Trout. (See related recipe).
Cool
Wash and clean trout thoroughly, scraping skin with a
br>Uncover rice and place trout on top. Season to taste
o 4 minutes.
Place trout on a flat work surface
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.
NOTE: each trout fillet should be 4 ounces in
hape slightly larger than your trout fillet.
Preheat grill for medium
o serve.
Warm the trout fillet slightly (steam oven, microwave, oven
Combine bread crumbs, garlic powder, cheese and parsley in medium bowl.
Rub each fillet with lemon juice.
Coat fillets evenly in bread crumb mixture.
Place fillets on baking pan lined with waxed or parchment paper.
Drizzle olive oil over fillets.
Bake in oven for 10-15 minutes or until fillets are cooked through.
ins.
To make the trout rillets (spread), place the juice
Place fish fillets skin down in baking dish.
Top each fillet with 2 pats of margarine.
Sprinkle with onion and garlic powder, top with lemon pepper.
Bake uncovered at 400\u00b0 for about 20 minutes.
Serve with fresh lemon juice.
Very low calories.
Real good.
3x9 pan. Wash and dry trout slices. Add to pan, turning
Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
Turn the fillets once; cook 2 minutes longer.
Serve hot with lemon wedges.
inches longer than the trout) in half lengthwise. Place 1
Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray.
Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish.
Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray.
Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs.
Sprinkle both sides of trout with salt and 1 tsp
Saute trout in 1/2 tablespoon butter and oil.
Remove from pan; reserve warm.
Melt 1/2 tablespoon butter in pan.
Add remaining ingredients, stirring to deglaze.
Pour over trout and serve immediately.
Heat oil in a deep 8-inch skillet on high heat. Saute onion for 1-2 mins until tender. Stir in trout and remove pan from heat. Reduce heat to low.
Mix eggs, ricotta, capers and dill in a large bowl. Pour over onion and trout in pan. Return pan to heat and cook for 4-5 mins until frittata begins to brown on the bottom and become firm. Meanwhile, preheat broiler to high.
Place pan under hot broiler for 3-4 mins until frittata is golden and set. Serve in wedges garnished with additional dill.
ver medium-high heat. Place trout, skin-side down, in pan
Coat each trout fillet in mayonnaise, then roll in corn flakes.
Heat oil in skillet and fry trout 4 minutes on each side or until golden brown.