roiler. This is a resturant recipe. This makes 12 four oz
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.
luminum foil and spray with cooking spray.
Juice 1/2
n apple& sage.
Place trout skin side down and open
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.
Set marinade aside.
Place rainbow trout in a medium baking dish
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.
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.
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.
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.
Preheat grill.
Season each fish cavity and fill with shallot, chervil and butter. Rub the outside with 1/2 the olive oil. Season and secure to close. Grill for 6-7 mins per side.
Meanwhile, drizzle fennel with remaining olive oil. Season. Grill for 8-10 mins, until just tender, turning occasionally. Transfer to a serving platter and sprinkle with preserved lemon and reserved fennel fronds. Drizzle with extra-virgin olive oil.
Sprinkle chervil over fish. Serve with fennel.
Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
Sprinkle with parsley, lemon juice and salt.
Heat oil in small skillet; fry onion and garlic till limp.
Place tomatoes in pan and top with fish.
Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
Bake at 350 degrees for 30-40 minutes.
br>Coat nonskin side of trout with mixture and set aside
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.
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.
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.
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.
an.
Let mixture simmer for twenty minutes so that the
Divide fish into 4 equal pieces if necessary.
In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
Dip fish into lemon juice; dredge in flour mixture, turning to coat.
In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.