Rainbow Trout
Rainbow trout is a long time favorite fish choice. Its bold flavor pleases palates. Usually hygienically farmed or caught wild in cold streams, rainbow trout can be enjoyed in a number of ways. It does well with delicate sauces or with a hint of herbs on the grill. Here are a few recipe ideas to make you hungry.
Fried Rainbow Trout With Sour Cream Sauce
Ingredients
6 rainbow trout fillets
1 cup sour cream (or plain Greek yogurt)
3/4 cup flour
salt and pepper to taste
1/4 cup lemon juice
1/4 cup fresh chopped dill
1/2 tsp. paprika
2 tbsp. olive oil
1 small can sliced mushrooms (or 12 fresh mushrooms sliced)
1/2 cup butter
Directions
In a bowl, mix together sour cream (or yogurt), lemon juice, dill, paprika and salt and pepper to taste. Blend well. Melt butter in a non-stick skillet. Dip trout fillets in flour seasoned to taste with salt and pepper. Dip fish in flour until well-coated and fry in butter for about 3 minutes, turning once. Add mushrooms. and sour cream sauce. Cook for a few minutes more. Remove fish and top with sauce. Great served with boiled potatoes.
Fried Rainbow Trout With Sour Cream Sauce
Ingredients
6 rainbow trout fillets
1 cup sour cream (or plain Greek yogurt)
3/4 cup flour
salt and pepper to taste
1/4 cup lemon juice
1/4 cup fresh chopped dill
1/2 tsp. paprika
2 tbsp. olive oil
1 small can sliced mushrooms (or 12 fresh mushrooms sliced)
1/2 cup butter
Directions
In a bowl, mix together sour cream (or yogurt), lemon juice, dill, paprika and salt and pepper to taste. Blend well. Melt butter in a non-stick skillet. Dip trout fillets in flour seasoned to taste with salt and pepper. Dip fish in flour until well-coated and fry in butter for about 3 minutes, turning once. Add mushrooms. and sour cream sauce. Cook for a few minutes more. Remove fish and top with sauce. Great served with boiled potatoes.
Oven Fried Rainbow Trout
Ingredients
4 rainbow trout fillets
salt and pepper to taste
Italian salad dressing
2 cups crushed cornflakes
cooking spray
Directions
Preheat oven to 350 degrees. Place cornflakes in a sturdy ziplock bag. Make sure they are good and crushed. Season trout fillets with salt and pepper to taste then dip into Italian salad dressing. Place prepared fillets into the ziplock bag with the cornflakes. Shake until fish is evenly covered. Place on sprayed baking sheet and cook for about 15 minutes or until fish flakes easily when tested with a fork.
Rainbow Trout With Pine Nuts
Ingredients
2 rainbow trout fillets
1 cup chopped leeks
1 clove minced garlic
2 tbsp. pine nuts
2 tbsp. olive oil
1/2 fresh lemon
1 tbsp. fresh thyme
salt and pepper to taste
Directions
Preheat oven to 350 degrees. Spray a baking pan and lay trout fillets in it, skin side down. In a bowl, blend leeks, garlic, pine nuts, olive oil, thyme, juice from the 1/2 lemon and salt and pepper to taste. Spread mixture evenly over trout fillets. Bake for about 15 minutes then check to see if the fish is done. Serve with a baked sweet potato.
Grilled Whole Rainbow Trout
Ingredients
4 whole rainbow trout, dressed
4 slices of bacon (or more)
1 large onion, chopped
1 red bell pepper, chopped
lemon pepper seasoning
1 fresh lemon sliced thinly
Directions
Rinse fish and pat dry with paper towels. Sprinkle inside of fish with lemon pepper seasoning. Stuff with chopped onions and red peppers. Spray the outside of the fish with cooking spray and season with salt and pepper to taste. Wrap each trout with one or two bacon strips. Place each prepared trout on a sprayed piece of strong aluminum foil. Arrange thin lemon slices on top then tightly wrap in foil. Place on preheated grill and cook for about 10-15 minutes depending on the size of the fish. Great served with slaw and roasted potatoes.