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.
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.
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.
Rinse the fish fillets and place them in a
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.
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.
Add the fish and saute for 2 minutes on each side
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 ...
ith cooking spray.
Arrange trout fillets in the baking dish. Mix
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.
arger than your trout fillet.
Preheat grill for medium heat to
d add the potatoes. Cook for about 12 minutes, or
so I let mine marinate for 6 hours. 4 hours is
n medium high. Rinse the trout fillets and pat dry. Season the
o a boil and cook for 15-20 mins, until just
n, in boiling salted water for about 20 min until tender
immer over medium heat. Poach trout fillets for 3-4 mins, until just
3x9 pan. Wash and dry trout slices. Add to pan, turning
bowl of cold water for 5 minutes to soften. In