br>Coat nonskin side of trout with mixture and set aside
Pat fillets dry; arrange, skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt ; brush some of the sauce onto fillets.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.
3x9 pan. Wash and dry trout slices. Add to pan, turning
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.
lend.
Season the fish fillets on both sides with the
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.
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.
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.
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.
Cut two large pieces of aluminium foil.
Remove skin with knife.
Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
Top trouts with remaining onions, tarragon, butter (cut in small pieces).
Pour heavy cream and wine over the trouts.
Season with salt & pepper to taste.
Place second aluminium foil over the prepared trouts and close tightly all around.
Cook for 20 minutes at 350 or over the BBQ.
Unwrap and serve with basmati or jasmin rice.
Wash and dry the trout fillets and season lightly.
Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
Add the remaining butter to the pan with the capers and dill and fry until golden brown.
Add lime juice to taste and a little salt and pepper.
Spoon over the trout.
nother large plate.
Sprinkle trout fillets with salt and pepper.
For trout, sprinkle trout with honey, salt and lime
d add the potatoes. Cook for about 12 minutes, or
Set marinade aside.
Place rainbow trout in a medium baking dish
hallow dish and soak fish fillets for about 1 minute.
Heat
bout 2 tablespoons of salsa for garnish. Brush cut surfaces of
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.
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.
roiler. This is a resturant recipe. This makes 12 four oz