80 Summer Dinner Recipes for the Family (No Oven Needed)

trout recipes :: Article Creator

Trout Recipes - Los Angeles Times

Sept. 15, 2014

5 Fish Recipes Featuring Trout - SheKnows

Growing up near freshwater fishing meccas introduced me to the sport of catching trout as well as the flavorful ease of cooking these hard-fighting fish – over a campfire and at home. Read on for some quick to fix trout recipes.

Trout are nutritious

In addition to being inexpensive, trout has nutritional benefits to offer, particularly for a low carb diet. A three-ounce cooked portion provides around 130 calories, 22 grams of protein, 5 gramsof healthy fats and no carbohydrates. Whether you bring it home from the lake after a day of line-fishing or from the fish counter at the supermarket, including trout in your diet can help you meetthe heart-health recommendation of dining on fish twice per week.

Related story Rice Alternatives That Are Just As Delicious As the Real Thing 10-minute rule

Trout can be prepared in many mouthwatering ways. You can poach or steam it, broil or bake it, grill, saute or fry it and even microwave it. The 10-minute rule is an effective way to gauge how muchtime you need for your trout to be safely, thoroughly cooked. Fillets are easiest to cook, so if you haven't had much experience filleting a trout, leaving it to an expert fisher or the fishmonger.

Measure the thickness of the fillet – and if you are placing ingredients on the fillet and rolling it, measure the final thickness. For every one-inch of thickness, cook your trout for 10minutes. This works for all methods except frying. And the 10-minute rule applies to other types of fish as well.

Trout recipes Asian Grilled Trout Fillets

Serves 4

Delicious for the coming of spring and fitting for the hot summer months, grilled trout is a natural for warmer, longer days.

Ingredients:

4 (6 ounces each) trout fillets

2 tablespoons sesame oil

Sea salt

Freshly ground black pepper

1/2 cup sesame seeds

2 to 3 drops hot pepper sauce

Juice and minced zest of a lemon

Fresh cilantro leaves

Directions:

1. Preheat grill to medium-hot. Rub trout with some of the sesame oil, making sure you don't touch the oil after you've touched the fish. Season with salt andpepper. Place trout in a fish grill basket.

2. In a small bowl, whisk together remaining oil, sesame seeds, pepper sauce, lemon juice and zest. Grill trout for 5 minutes. Turn and baste cooked side. Grill for 3 to 5 minutes more. Baste againand serve garnished with cilantro.

Trout Salad

Serves 4

Trout is a delectable contrast to mixed salad greens and tangy vinaigrette. Use your favorite method to cook trout and then toss this salad together for a light meal.

Ingredients:

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon minced fresh parsley

Pinch of fresh thyme leaves

Sea salt and freshly ground black pepper to taste

6 cups mixed salad greens

4 (3 to 4 ounces each) cooked trout fillets, warm or at room temperature

Handful of toasted walnut halves

Crumbled feta

Directions:

In a large bowl, whisk together olive oil, mustard, vinegar, parsley, thyme, salt and pepper. Add salad greens and gently toss to coat. Divide greens among four plates and topeach with a trout fillet. Garnish with walnut and feta and serve immediately to keep greens from wilting.

Three More Mouthwatering trout recipes

Top Trout Recipes From The First Stream To Table Trout ... - PennLive

Stream to Table Trout Grilling Cookoff

View the Slideshow >>

(Gallery by Joe Hermittjhermitt@pennlive.Com)

The five finalists in PennLive's recent Stream to Table Trout Grilling Cookoff did some amazing things with fresh rainbow trout. Here are their recipes.

First place

Charcoal Grilled Rainbow Trout With Garlic Butter

Ricardo Calla, Harrisburg

Ingredients

For the trout:

4 large boneless rainbow trout fillets with rib bones removed

Salt and pepper

Olive oil spray

2 shallots, minced

2 tablespoons butter (Groffdale Meadows)

2/3 cup white wine (Armstrong Valley Winery Traminette)

2/3 cup chicken or seafood stock

2 tablespoons roasted garlic, chopped

1/2 cup artichoke hearts

1/4 cup mixed olives, chopped

1/4 cup sundried tomatoes cut into julienne strips

2 tablespoons capers

2 tablespoons lemon juice

Grated lemon zest of a lemon

2 tablespoons chopped parsley

Several whole sprigs of parsley for garnish

For the butter:

2 tablespoons roasted garlic, softened

1 stick unsalted butter, softened (Groffdale Meadows)

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons finely chopped Italian parsley

Salt

White pepper

Directions

For the trout:

Make sure the fillets are clean and pat dry with a paper towel.

Season the fillets on both sides with salt and pepper.

Then brush both sides of the fillets with the compound butter (recipe below).

You want hot coals for this — you should only be able to hold your hand about 3 inches from the surface of the grill for only 3 to 4 seconds.

Spray the grill with the olive oil spray.

Grill flesh side first for 2-3 minutes depending on the thickness of the fillets and then flip the fish over to the skin side for another 2-3 minutes.

Place the artichoke hearts on the grill as well and turn with the fish.

Set these aside in a bowl until you are ready to prepare the sauce.

Remove each fillet to a warm dish to dress with the sauce.

In a skillet, melt 2 tablespoons of butter and saute the shallots until translucent.

Add the wine, stock, lemon juice and grated lemon zest and reduce by half.

Strain out the solids and replace the liquid back into the skillet.

Add the capers, artichoke hearts, sundried tomatoes, roasted garlic and olives to the sauce and heat thoroughly through.

Plate the fillets with the sauce and vegetables over the top and garnish with lemon zest and parsley.

For the butter:

Combine ingredients in a glass bowl and whisk until blended.

Chill until ready to use.

Second place

Royal Coachman Grilled Trout Hobo Pack

Charlie Gipe, Lemoyne

Ingredients

2 whole trout, cleaned

2 tablespoons brown sugar

6 strips of bacon, cut each strip in 6 pieces

1 cup onions, sliced thin

Heavy duty foil

1 cup corn meal

2 lemons

Old Bay Seasoning

Directions

Dry trout inside and out. Rub inside of each trout with 1 tablespoon of brown sugar. Season with Old Bay.

In a saute pan, cook bacon half way. Add onions. Cook till bacon is almost done. Spoon bacon and onion into a bowl and save the bacon fat.

Cut foil 6 inches longer than the trout. Cut two for each fish. Put foil on a flat surface with shiny side up. Grease the middle of both foil sheets with bacon fat the size of the trout.

Stuff trout with bacon and onion mix and roll in corn meal. Season outside with Old Bay.

Place trout in the middle of foil and fold into a seasoned pack.

Grill pack on grate over hot coals for 7 to 10 minutes per side, depending on size of trout or until done.

To serve, remove trout from foil to a plate. Garnish with 1/2 lemon and squeeze the other lemon over top of trout. Serve with Old Bay.

Third place

Trout Chesapeake

Cody Ebersole and Chris Cassell, Hummelstown

Ingredients

Fresh trout fillets (2 fillets per serving)

1 can Chesapeake Blue Crab meat

1 cup whole milk

1 tablespoon corn starch

2 tablespoon butter

1 tablespoon Worcestershire sauce

Splash of Cassel Vineyards Vidal Blanc

Directions

Make a white sauce by heating while stirring, milk and corn starch. Once the sauce has begun to thicken add splash of wine and Worcestershire sauce.

Prepare the crabmeat by adding four tablespoons of sauce and stirring until mixture has even consistency.

Lay foil on grill and melt butter.

Place trout fillets that are stuffed with 2 tablespoons of crab meat onto grill.

Cook for 20 minutes or until trout fillets begin to flake.

Serve crab stuffed trout fillets with 2 tablespoons white sauce placed over them.

Serve with fresh steamed asparagus and a cup of potato leek soup.

Fourth place

Italian Grilled Trout With Fresh Herbs

Karen Wolf, Wellsville

Ingredients

1 whole trout (cleaned)

1 cup olive oil

1/2 bottle Italian dressing

Fresh sprigs of rosemary, parsley and dill

Lemon slices

Course sea salt

Cracked pepper

Directions

Pour olive oil and Italian dressing into freezer bag.

Score skin of trout several times on each side and place into freezer bag and seal.

Clean grill and oil grate.

Light charcoal and allow to turn white before putting aluminum foil on grate (oil the foil first).

While waiting for charcoal to be ready, take trout out of bag and salt and pepper the inside and out.

Place the whole sprigs of herbs inside the cavity, with slices of lemon and 2 tablespoons of butter.

Place on aluminum foil over medium/low coals.

Cook approx 4-5 minutes per side..

Cook until the flesh is white and the skin golden brown.

Serve immediately with a fresh green salad and roasted new potatoes with parsley butter.

Fifth place

Primavera Trout

Jane Adams, Dillsburg

Ingredients

1 whole trout

1 cup cherry-berry tomatoes, halved or quartered

1 cup good quality kalamata olives, pit free, halved

1-2 teaspoons of Italian seasoning, to taste

1-2 tablespoons of olive oil

1 tablespoon fresh lemon juice

4 fresh garlic cloves, coarsely chopped

2 tablespoons capers.

Salt and pepper

Directions

Season one whole cleaned trout with salt and pepper.

Mix ingredients and place inside the trout.

Drizzle a small amount of olive oil on trout and place several lemon slices on top.

Wrap in foil.

Grill on charcoal.

Optional: Shortly before completion, sprinkle with feta cheese crumbles.

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