What are some good recipes for preparing trout?

Question

Some friend of mine have given me 4 rather large trout & I'd like some ideas on preparing them, besides frying. Thanks.

These are all good suggestions--I'm having a really hard time choosing a best answer.

Thanks, all of you.

Answer 1

My favorite ways to have trout are Trout Almondine and Trout Florentine. Here's the recipes:

Trout Almondine

1/3 cup butter or margarine
1/2 cup blanched slivered almonds
4 (8 ounce) trout
4 tablespoons butter or margarine
1 1/2 teaspoons lemon juice
salt
pepper

In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.
Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally. Set almonds aside.

Arrange fish in a shallow, 10-inch, heat resistant, baking dish. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste. Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork. Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.


Trout Florentine

4 Trout Fillets
¼ cup cooking sherry
1 tsp olive oil
1 cup white wine
1 tsp vegetable oil
¼ tsp lemon juice
1 ¼ cup plain breadcrumbs
2 cups fresh spinach, chopped
¼ cup green onion, chopped
1 Tbsp butter
1/4 cup milk
¼ tsp black pepper

1. Sautè green onions in olive oil and sherry until soft.
2. Add spinach and cook until wilted.
3. Mix in breadcrumbs, lemon juice and milk.
4. Rinse trout fillets and pat dry. Place fillets on foil lined baking sheet.
5. Spoon breadcrumb mixture over each fillet.
6. Combine wine, pepper and butter in skillet and boil over high heat until liquid has reduced by 1/2.
7. Pour equal amounts of this mixture over the fillets.
8. Bake at 350ºF for 12–15 minutes.

Answer 2

Love trout, hate the bones. Before cooking, do what you can to remove the bones, including the fine ones, and if you can't while raw, poach, or bake first, then debone before you serve it.
We prepare rainbow trout simply, grilling them with a bit of lemmon, butter, dill or thyme, parsley and then make a de glaze with brandy. Or you can pan fry, doing the above, dipping them in flour, seasoning to your taste, pan fry for a few minutes on each side, simply serving with lemmon and butter.
A third way, is trout almondine, or with pecans. you first coat the fish with the flour mix, then in a plate, dip in egg/milk, flour, egg/ milk and then in almonds, pan fry in butter and you will get a crunchy, succulent fish. Serve with butter and lemmon.

Answer 3

My hubby says:
For the grill:
Make an aluminum foil packet, place the fillets in the packet, pour olive oil, fresh lemon, rosemary and garlic over the fillets and seal the packet. Cooks in about 10-15 min, turning the packet once during cooking. Careful to not over-cook the fish. You only want to cook until it's not transparent. So, turn the fish after 5 min and check in 5 after that.

Answer 4

baked. cover 9x12 pan with aluminum foil, saute trout(fillet) in pan, smother with butter, sprinkle salt and pepper, squeeze lemon juice on, cover and bake at 225 for 45 min to an hour. open and serve. also works for salmon.

Answer 5

Check out: www.weightwatchers-recipes.net They have a good variety of recipes and you would not even think they were actually healthy.