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Stove Top Smoker Smoked Whole Trout

f the tail if the trout are too long for the

Trout Amandine, Steamed Asparagus And New Potatoes

hen the last of your trout is going into the skillet

Quick Grilled Trout

Clean trout and remove heads.
Preheat grill to searing temperature around 400 degrees.
Coat outside of trout with oil.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium or 250 degrees and place trout on grill.
Trout cook quickly and should be flipped when grill side has just become white.
Trout are finished when all meat is white and flaky (don't over cook).
Serve trout immediately.

Smoked Trout And Chive Cream Cheese Spread

tove Top Smoker Smoked Whole Trout. (See related recipe).
Cool

Trout In Almonds Sauce – Croatian Way

In order to prevent trout's to be slimy, after

Parchment Baked Trout With Apple Stuffing

inches longer than the trout) in half lengthwise. Place 1

Oven-Steamed Trout With Ginger

Rinse trout and pat dry, inside and

Classic Trout Almondine

an with foil. Brush both trout with melted butter and grill

Krazy Garlic Trout

Preheat oven to 400 degrees F (200 degrees C).
Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.

Trout Almondine, High Desert Style

o 4 minutes.
Place trout on a flat work surface

Trout With Pecan Sauce

Rinse trout under cold water and pat

Trout In Riesling Sauce (F'Rell Am Rèisleck) - Luxembourg

Clean, wash & dry the trout w/a cloth. Sprinkle w/

Herb Stuffed Trout With Orange And Onion

Preheat oven to 350 degrees.
Score each trout (slash diagonally) 3 times.
Sprinkle trout lightly with salt and pepper.
In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
Place the trout side by side in a buttered shallow baking pan.
Top each fish with 4 alternating half slices of onion and orange.
Mix butter, paprika, cognac and orange juice.
Spoon over trout.
Bake for 20-25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout.

Baked Trout With Fennel

Wash and clean trout thoroughly, scraping skin with a

Chateau Lake Trout

Place one headless trout on a sheet of aluminum foil.
Insert several slices of butter and seasoning inside the trout.
Wrap trout in foil so it's sealed.
Cook trout over hot coals or an open flame.
Cook for approximately 5 to 7 minutes on each side. Cooking time will vary depending on temperature.
Remove from heat. Open foil and allow several minutes to cool.
Hold trout and flake off one side fillet from bone.
Turn trout over and repeat.
All bones should be removed by using this method.
Serve.

Poached Rainbow Trout(135 Calories Per Serving)

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.

Pan Fried Trout

ijon mustard in cavity of trout.
Sprinkle with salt and

Minted Trout - American Indian(Taos Indian Is Minted Trout)

ill the cavity of a trout with the oily mint leaves

Trout Patties

arge enough to wrap up trout in a 9x13-inch baking

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