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2007-11-26 02:48:04 · 11 answers · asked by Linda C 2 in Food & Drink Cooking & Recipes

11 answers

I love rainbow trout, basically you can prepare it like any other fish. It is the tastiest when you fry it in a pan, until the skin is browned and crunchy.
I rub salt, pepper, and tumeric on both sides, let it stands in refrigerator for about 1-2 hours. Then when I am ready to fry it, I will take it out of the refrigerator for about 30 minutes earlier(I think it will cook better if it is at room temperature).
Put oil in the pan, turn the stove on, the oil has to be hot when you put the fish in the pan, this way the skin gets really crunchy.
after about 3-4 minutes lower the heat and let it fry, while the delicious inside is cooking.
Turn it half way through, it doesn't get a long time for the fish to cook, it is so tender. I look at the color and know when it is time to turn.
In case if you need a more pro. recipe, here is one for you.
Enjoy the trout ...

Pan Fried Whole Trout
Submitted by: Lola
Rated: 4 out of 5 by 22 members Prep Time: 20 Minutes
Cook Time: 12 Minutes Ready In: 32 Minutes
Yields: 4 servings

"There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard."
INGREDIENTS:
4 whole (12 ounce) trout,
cleaned with tails and heads on
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 teaspoon cayenne pepper 1 teaspoon salt
1 teaspoon ground black
pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for
garnish

DIRECTIONS:
1. Remove gills from fish and discard. Rinse fish under cold water.
2. In a large skillet heat oil over medium heat.
3. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

2007-11-26 02:52:18 · answer #1 · answered by sky 6 · 1 1

How To Cook Rainbow Trout

2016-10-03 06:48:44 · answer #2 · answered by ? 4 · 0 0

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19087,00.html

Grilled Butterflied Rainbow Trout
Recipe courtesy Emeril Lagasse, 2002

Olive oil
1 head escarole, cleaned
2 pounds baby artichokes, cleaned and halved
5 plum tomatoes, halved
5 shallots, halved
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
2 cups flour
Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons aged balsamic vinegar
2 teaspoons very fine grated lemon zest
2 tablespoons minced fresh parsley

Preheat a grill.
Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.

Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.

Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

2007-11-26 03:05:49 · answer #3 · answered by Jess 5 · 0 0

Rainbow Trout with Yogurt Sauce

Ingredients-
1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

Preparation-
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

2007-11-26 05:56:02 · answer #4 · answered by "Olivia Loves Raoul" 4 · 0 0

Easy cleanup recipe.
Take a lg sheet of foil, place lemon and or,orange,lime slices, 2 cloves garlic,sliced onions,your trout on top of that, a puree of roasted jalapenas, tomatoes, cilantro, salt and pepper, on top. Close, place in baking pan bake in 350 oven 20-30 min.

2007-11-26 03:23:38 · answer #5 · answered by Special K 5 · 0 0

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

2016-09-30 04:45:28 · answer #6 · answered by ? 4 · 0 0

My favorite two ways to cook trout:

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.

2007-11-26 03:07:20 · answer #7 · answered by Clare 7 · 0 1

this is a good recipe- since i live in the Rockies and cook it a lot. take aluminum foil , add spray oil to it then add a cleaned and tail-less fish in the foil- add salt, onion,pepper, lemon ,carrots, fresh herbs, and butter. fold the foil down -to make a pouch and wa-la . put in on a BBQ or in the fire. takes about 30 min. or so. you can eat it when the steam is going out of the foil pouch. yum! all my guys love it!

2007-11-26 03:01:04 · answer #8 · answered by speck323 4 · 0 1

Simply pan fry in a very hot pan with lots of butter, salt, pepper and a squeeze of lemon juice when serving.

2007-11-26 03:12:14 · answer #9 · answered by ~ Floridian`` 7 · 0 0

Split, leave skin /scales on, and grill scale-side down. This is "on the half shell" and you can dot w/ butter and lemon as it is just about done.

2007-11-26 03:20:50 · answer #10 · answered by Sugar Pie 7 · 0 0

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