Recipe: Trout Recipes (14)

Have Fun,
Joe
WILD BILL'S FISH FOURCHON
12 fillets speckled trout
1 onion, finely chopped
1 bunch green onions, chopped
2 toes garlic, minced
2 tbsp. lemon juice
8 oz. cream cheese
1 stick oleo
1 lb. crab meat lump white
2 lb. peeled shrimp
Tony's Chachere's to taste
Saute onions and garlic in butter. Add shrimp, crab, lemon juice and Tony's seasoning. Cook about 5 minutes adding cream cheese. Cook until cheese is melted.
GRILLED TROUT WITH LEMON BUTTER
4 to 6 gutted and cleaned, whole sm. trout
Salt
Pepper
Vegetable oil
--LEMON BUTTER:-
2 tbsp. margarine or butter, melted
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
Sprinkle trout cavities with salt and pepper. Brush skin with oil. Prepare lemon butter; mix margarine, lemon peel, lemon juice and Worcestershire sauce together. Brush grill with vegetable oil. Grill fish 3 to 4 inches from medium coals, brushing with lemon butter frequently and turning once; cook until fish flakes easily with fork, about 17 minutes on each side. Serve with remaining lemon butter.
WILD RICE STUFFED TROUT
1 c. uncooked wild rice
2 1/2 c. hot water
1 tsp. salt
1/3 c. chopped water chestnuts
1/4 c. chopped green onions
1 tbsp. stuffed green olives
3 tbsp. margarine or butter
4 sm. drawn trout about 1/2 lb. each
Rinse and drain rice. Combine rice, water and salt in a 3 quart saucepan. Heat to a boil, stirring once or twice. Reduce heat, cover and simmer until rice is tender (about 40-50 minutes). Check once or twice to make certain rice is not sticking. Add a little water if necessary. Heat oven to 375 degrees. Grease a 9x13 inch baking pan. Stir while cooking water chestnuts, green onions and olives in a small skillet over medium heat for 2 minutes. Stir into rice. Place trout in prepared pan. Stuff with rice mixture. If desired, brush fish with 2 tablespoons melted butter prior to baking. Bake until fish flakes at the backbone, about 20 minutes. Serves 4.
TROUT AMANDINE - MICROWAVE
1/2 c. slivered almonds
1/2 c. butter
1 lb. trout fillets
1/2 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
1 tsp. fresh chopped parsley
1 tbsp. lemon juice
In an 8" dish, place almonds and butter. Microwave uncovered on HIGh 5 minutes, until almonds and butter are golden brown. Remove almonds and set aside. Place fish in butter, turning to coat both sides. Sprinkle with salt, dill, pepper, parsley and lemon juice. Cover with wax paper and microwave on HIGH 4 minutes. Uncover, sprinkle with almonds. Microwave, covered on HIGH 1 minute, or until fish flakes with a fork. Let stand 4 minutes. Garnish with lemon wedges, parsley sprigs and sprinkle of paprika. Serves 2 to 3.
TROUT MENUIRE - MICROWAVE
1/4 c. butter
1 tbsp. Worcestershire sauce
1/4 c. green onion tops, chopped
2 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne
2 lb. trout fillets
Combine butter, Worcestershire sauce, green onion tops, lemon juice, garlic powder, salt and cayenne in a 2 cup measure. Micro-cook on HIGH 1 minute. Pour over fish. Cover with wax paper. Micro-cook on HIGH 5 to 6 minutes, turning dish once as it cooks. Serves 4.
TROUT MEUNIERE
4 fillet of trout
SAUCE MEUNIERE:
1/4 c. butter or margarine
1 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/4 c. green onion, chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
Combine sauce ingredients in a 2 cup measuring cup. Cook on High 1 minute. Place fish in a glass baking dish and pour sauce over fish. Cover with wax paper or plastic wrap. Cook on High 5 to 6 minutes, or until fish flakes easily with a fork. Turn dish once while cooking.
TROUT PECAN
4 trout fillets
Cooking oil
COATING:
1 c. flour
1 tbsp. salt
1 tsp. pepper
1 tsp. garlic powder
EGG WASH:
2 eggs
1 c. milk
Salt & pepperSAUCE:
1/2 c. pecans, chopped
1 stick butter or margarine
Mix ingredients for coating, then mix ingredients for egg wash. Dip fish in coating mixture, then in egg wash, then in coating mix again, coating completely. Add shallow cooking oil to pan, or skillet, and when oil is "hot" saute fish until golden brown on both sides, turning just once. Remove and place on platter, keeping warm until served. In another saute pan melt a stick of butter or margarine and roast pecans until slightly brown. Pour over fish and serve.
OVEN CRISP TROUT
6 trout, pan dressed
Salt & pepper
1/4 c. (or less) soft butter
1/2 c. finely chopped parsley (fresh)
1 egg
1/4 c. milk
1/2-1 tsp. salt (opt.)
3/4 c. fine dry bread crumbs
1/2 c. shredded Swiss cheese
2 tbsp. butter
Wash trout, pat dry. Sprinkle inside with salt and pepper. Combine butter and parsley and spread inside cavity of fish. Beat egg, milk and salt. Also mix bread crumbs and cheese (separately). Dip fish in egg mixture and roll in crumb cheese mixture (coat each side well). Arrange in shallow buttered pan. Dot fish with extra butter (for a splurge), no more than 2 tablespoons. Bake in very hot oven, 500 degrees for 15 to 20 minutes or until tender and light brown.
TROUT AMANDINE
6 fillets of trout
1 c. milk
1 tsp. salt
1/8 tsp. black pepper
1/2 c. sifted flour
3/4 c. butter
1/2 c. sliced or chopped almonds
Dip fillets in milk, season with salt and pepper then roll in flour so entire fillet is well coated. Melt butter in skillet and cook fillets, browning evenly on both sides. Remove fish from skillet, add almonds and saute. Sprinkle thickly over the fish. Serves 6.
BLACKENED RED FISH
Red fish fillets or trout
2 oz. melted butter in flat dish
1/8 c. mixed spices*
*Salt, black pepper, cayenne pepper, oregano, thyme, a crushed bay leaf, garlic to taste, and lemon juice (or you can use the prepared spices). Heat a cast iron skillet until surface of pan is as hot as possible. Dip both sides of the fillet into the melted butter, then into the mixed spices. Pan fry the fish for 2 minutes on each side.
RAINBOW TROUT BREAKFAST FILLETS
1/2 c. all-purpose flour
1 1/2 tsp. paprika
1 tsp. ground thyme
1/4 tsp. salt
Dash pepper
1 egg, beaten
4 Clear Springs Brand Idaho Rainbow Trout fillets (4 oz. each)
1 tbsp. olive oil
Combine flour, paprika, thyme, salt and pepper on waxed paper; set aside. Dip each trout fillet in egg; coat with seasoned flour mixture. Saute trout in oil in large skillet over medium-high heat 1 to 2 minutes per side or until fish flakes easily with fork. Serve with fruit and garnish as desired. Makes 4 servings.
BREAKFAST TROUT
1 lb. bacon, thick slices
Trout
Cornmeal
Fry bacon, reserving fat. Set aside to drain on paper towels. Clean trout well, using as little water as possible. Dry thoroughly. Roll in cornmeal. Fry trout in hot bacon fat, about 10 minutes. It should be golden brown. Don't overcook it or it will be dry. Do not salt while cooking, bacon fat may be salty enough.
SAUTEED FISH FILLET
Fish fillets
Salt and pepper to taste
Coat lightly with flour, shake off excess. Coat lightly with mayonnaise, and place in hot skillet. Fry to desired doneness. Coat other side with mayonnaise and repeat process.
BAKED FISH WITH MUSTARD
2 lbs. trout fillets
1/4 c. dijon mustard
1/4 c. Stoneground mustard
1/4 c. yellow mustard
Garlic salt
Cayenne pepper
Mix together three mustards, spread over fillets on both sides. Place on baking sheet that has been prepared with cooking spray. Sprinkle with garlic salt and cayenne pepper (a little cayenne goes a long way, use sparingly). Bake at 350 degrees for 20 to 30 minutes until cooked through.

BARBECUED TROUT
4 (10 to 12 oz.) dressed rainbow or brook trout
Lemon juice
1 tbsp. lemon juice
1/2 c. sherry
1/2 c. soy sauce
1/4 c. vegetable oil
1 clove garlic, minced
Brush trout thoroughly with lemon juice; place in shallow dish. Combine the 1 tablespoon juice with sherry, soy sauce, vegetable oil and garlic for marinade; pour over fish. Let stand 1 hour, turning once. Remove fish from marinade and arrange in greased hinged wire basket. Preheat gas grill. Cook on medium setting 12 to 15 minutes, turning once and brushing frequently with marinade. Makes 4 servings.