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.
hape slightly larger than your trout fillet.
Preheat grill for
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.
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.
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!
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.
Liberally season the fish on both sides with salt and pepper. In a large frying pan, melt the butter over medium heat until it is foaming. Add the fish and saute for 2 minutes on each side. Transfer to a warm plate. Reduce heat to medium-low, add the wine and leeks, and saute until the leeks are soft, about 5 minutes. Stir in the cream and mustard. Add the fish to the pan, baste with the sauce, cover, and cook over medium-low heat until still translucent in the center, about 5 minutes. The fish will continue to cook through off heat. 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 ...
Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
Remove the fish from the brine and discard ...
Place fish filet in a gallon resealable plastic bag.
Wisk together the OJ, soy sauce, honey and syrup.
Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
Line a baking sheet with foil and preheat the oven to ...
ith cooking spray.
Arrange trout fillets in the baking dish
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.
Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
Preheat broiler.
Mix together all remaining ingredients except fish into a well-blended paste.
Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325\u00b0F Bake for 10 additional minutes, or until fish is cooked through in the thickest ...
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.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.
Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.
1. Chop onions into small pieces. Shred leftover Steelhead.
2. Place steelhead and onion in mixing bowl with eggs.
Cook ingredients to desired texture.
3. Place sliced mushrooms on top of eggs after serving or
add during mixing.
Rinse and thouroghly pat dry Steelhead or Salmon.
Place skin side down on bake sheet that has been foiled and sprinkled with olive oil.
Combine mayo, dill, seasoning, lemon, salt and pepper in a bowl and mix with a wisk.
Spread mixture evenly over the fish.
Pre-heat the broiler.
Place in the oven on the middle rack.
Broil on high and check for doneness after 10 min.
Test the center of the fillet with a fork, fish should flake easily.
f the tail if the trout are too long for the
hen the last of your trout is going into the skillet
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.