Combine teriyaki sauce, mirin, honey, ginger and garlic in a shallow dish. Add fish, turning to coat. Cover. Refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook fish for 8-10 mins, turning once and basting with marinade.
Serve with baked potatoes, vine cherry tomatoes and garlic cloves.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
arger than your trout fillet.
Preheat grill for medium heat to
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
he fish. Let it marinate for 15 minutes per half inch
so I let mine marinate for 6 hours. 4 hours is
Add the fish and saute for 2 minutes on each side
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
For the Alberta Maple Whiskey-Apple
Preheat the oven to 450 degrees.
Place a large broiler pan in the oven and let that heat.
Lightly oil the skin of the trout.
Mix the Mayo, mustard, tarragon, lemon juice and season with pepper.
Taste the sauce, I thought it was salty enough and did not add any but you may want a saltier taste.
Spread on the meat of the trout.
Place the trout on the hot pan and bake for about 10 minutes, or until you like your fish cooked.
Serve!
To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
Cook over high heat until the mixture is reduced by half.
Reduce the heat to very low and remove the pan from the heat.
Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
Regulate the heat by moving the pan on and off the burner.
The sauce will gradually thicken to the consistency of heavy cream.
Remove from the heat.
Stir in the ...
econd rack away from heat for 5 minutes or less, just
Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.
ith cooking spray.
Arrange trout fillets in the baking dish
Melt 1 1/2 teaspoons butter in small skillet.
Add tomatoes and sugar.
Stir often.
Cook until liquid evaporates and mixture thickens.
Add 1/4 cup butter and garlic.
Stir over medium heat until mixture becomes sauce type consistency.
Stir in basil.
Add salt and pepper to taste.
Place fillets in cooking dish.
Spoon tomato mixture over fillets.
Cover and bake at 350\u00b0 for about 30 minutes or until done.
Cool.
Meanwhile, dredge each trout in flour, dip in eggs
Coat trout with flour, salt and pepper.
Saute in oil until well browned.
Place on ovenproof platter and heat in 375\u00b0 oven for 5 minutes or until done.
Saute mushrooms in same skillet after removing excess oil.
Stir in margarine, lemon juice and shrimp; heat through.
Pour over fish and sprinkle with parsley.
(Trout fillets may be substituted for whole trout.
In that instance, omit oven heating step.)
For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.
Place wine, water, tarragon and parsley in a pan big enough for the trout.
Bring to a boil and simmer for 10 minutes.
Gently place trout in the simmering liquid and cook over a low fire for 10 minutes.
Cool.
Remove skeleton, chop into bite-size pieces, enjoy.
Wash trout in cold water. Blot dry.