What is the best way to cook rainbow trout?

Answer 1

If it is a good, fresh trout to me all the marinades and sauces just kill it. Trout is one of my favorite fishes, and what I love about it is the flavor, unlike some of the other fishes where you need to add flavor to give it taste, trout has it's own so why cover that?

I personally am a traditionalist and think there is a reason Trout Almondine is so popular...it just goes so well with it. What I do is cut off the head, season LIGHTLY with salt and a just a bit of my favorite seafood spice mixture, dot with butter inside and sprinkle with almonds (I prefer the larger chopped one vs sliced). Dot top with butter and cook approx 25 min depending on the size. Sprinkle the top with almonds the last 10 min of cooking unless you like them toasted.

BTW do you know how to make sure a trout or any whole fish is fresh? (Besides making sure it has no smell of course). Make sure the eye is clear. If it's not, it's not fresh.

Answer 2

Grilled Rainbow Trout with Orange Teriyaki

Ingredients

• 6 Rainbow Trout fillets
• 3/4 cup Teriyaki glaze or sauce
• 3/4 tsp. powdered ginger
• 3 ounces of orange juice
• 1 tbsp. Cilantro, finely chopped

Combine Teriyaki and the other ingredients. Whisk until smooth. Cook trout fillets on an outdoor grill or in your oven broiler, while brushing Teriyaki mixture over fish. Plate trout and serve immediately with steamed rice and orange segments.

Answer 3

Martha knows...Martha Stewart recipe:
Panfried Trout with Lemon
8 medium rainbow trout (about 9 to 10 ounces each), gutted and cleaned
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 lemons, cut into 1/4-inch rounds
4 1/2 teaspoons butter
4 1/2 teaspoons olive oil
4 1/2 teaspoons sesame oil

1. Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.

2. Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.

3. Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

Answer 4

Stuffed Rainbow Trout:

1½ hours 29 min prep
4 servings

1/4 butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/4 chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) whole farm raised trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
Garnishes
lemon slices
fresh parsley sprigs

1. Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
2. Remove from heat, stir in parsley and next 4 ingredients.
3. Add bread cubes; toss gently.
4. Combine egg and white wine; stir into bread mixture.
5. Spread evenly into 11- x 7- x1 ½” baking dish; set aside.
6. Rinse trout; pat dry.
7. Sprinkle inside of fish evenly with ½ tsp salt.
8. Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
9. Dredge fish in flour.
10. Place over stuffing, overlapping slightly.
11. Drizzle with reserved lemon juice mixture.
12. Place bacon over trout.
13. Cover and bake at 350* for 45 minutes.
14. Uncover and bake an additional 15 minutes.

Answer 5

My favorite way to cook trout is a la meunier (in the style of the miller's wife). coarsely chop parsley, and have a halved lemon on hand. Season your trout with a good coarse sea salt and some freshly ground black pepper then lightly coat it in flour. throw it in a screaming hot pan with a little evoo/butter that has reached the smoke point. once it's nice and golden brown, flip it and let it brown on the other side. when it's done, take it off, turn the heat off, and throw in a decent knob of butter. be prepared to swirl and even lift the pan off the stove if it gets too hot. you're looking for beurre noisette (brown butter). sprinkle the parsley over the trout, use a squirt of lemon juice on top, and then top it with the brown butter. if it sizzles you know you did it right.

Answer 6

You can do this in a charcoal grill or on the hot coals of a campfire!

1. Rinse whole (cleaned) fish in cold water. Stuff with onion slices and lemon wedges.

2. Wrap fish in aluminum foil. Lay the foil-wrapped fish directly on hot charcoal or hot coals. Cook 7 minutes; turn the fish over and cook 6 or 7 minutes on the other side.

3. Carefully remove fish (still in foil) from the coals; you may need tongs to do this safely. Let cool for a few moments.

4. Open foil, season with salt and pepper to taste, and enjoy.

Note: You can eat around the bones, but a better approach is to remove them entirely before digging in. Using a fork, just pull the the fish's back meat in one direction and the belly meat in the other, and you can remove the bones in one piece.

Filled Pan-Fried Rainbow Trout

Ingredients

4 cleaned and scaled whole trout

1 cup pine nuts, ground finely or almost to powder

1/4 cup raisins

1/2 cup finely chopped prunes

1/4 cup white wine

2 cups fresh bread crumbs

Salt

Coarsely ground black pepper

2 teaspoons chopped parsley or parsley flakes

1 tablespoon olive oil

Directions

1. Mix pine nuts, raisins, prunes, bread crumbs and wine together.

2. Add salt and pepper to taste, and stir in parsley.

3. Press mixture into the cavity of each fish. Hold fish and mixture together with toothpicks.

4. Heat olive oil in skillet. Fry fish in hot oil for 4 minutes per side.

5. Remove trout to a plate lined with paper towel. Allow excess oil to drain off. Transfer fish to serving plates.

Answer 7

My Favorite trout recipes (notice I'm not relying on a stick of butter)

Praline Trout|

Ingredients

2 lbs. Rainbow Trout Fillets
2 cups chopped Pecans
¼ cup Olive Oil
Seasoning (Blackening Spice or Old Bay)

Instructions

Rub Trout with oil and seasoning. Sprinkle with nuts, pressing them into flesh Bake 425 12-15 minutes serve




Crispy Skinned Trout

Ingredients

1 Tbls. Pepper
1 Tbls. Salt
1 tsp. ginger powder
1 tsp. garlic powder
1 cup Corn starch
1/4 cup peanut oil
2 lbs. Trout fillets
2 Tbls. Sesame seeds
2 oz. teriyaki
4 scallions chopped

Instructions

Mix first five ingredients. coat flesh with Sesame seeds. Coat fillets heavily with mix. chill 10 minutes coat again. Heat oil and cook fillets skin side down till you can se from top that it is almost done. Flip and cook 1 minute. Remove fish and take pan from heat add teriyaki and scallions. Place fish back in pan and coat.
Serves 4.



Rosemary Roasted Trout and Potatoes



Ingredients

2 lbs. Ruby Red Trout fillets
12 Baby Potatoes
½ cup Olive Oil
1 bunch rosemary (about 4-6 sprigs)
3 cloves garlic crushed
Dash of salt and pepper

Instructions

Pre cook potatoes (micro waving works great)
Pull and chop leaves from rosemary sprigs
Mix all. Brush over trout fillets and toss potatoes
Bake 425 12 minutes serves 4

Answer 8

take a sheet of aluminium foil and fold in half. Then place the trout in between the folds, add some butter and herbs and then seal the fish in the foil blow some air into the pouch and place in the oven for about 30 minutes

Answer 9

Low and sluggish in a frying pan is the superb way. We lived on a lake stocked with trout and ate it many times in the summer season. We continually pan-fried it in butter. airborne dirt and dust the fish with flour and put in a warm pan with melted butter. Fry for 4 minutes on one area, turn and fry for 3 minutes. Season with lemon pepper.

Answer 10

Squeeze a lemon on top, after gutting it, a few knobs of butter, some salt & pepper, wrap in tin foil and bake in the oven for about and hour, mediuim heat. Delicious!