I love Trout, so this is a win-win for me. Try it or change it out for salmon, if you prefer it.
- 6 trout fillets, 4-5 ounces each
- 6 ounces fresh ginger
- 2 tbsp. olive oil
- 1/4 cup coconut oil
- 1/4 cup sesame oil
- 1 tbsp. teriyaki sauce
Preheat oven to 500 degrees. (not an error)
Peel and cut ginger as thinly as you can then julienne and set aside.
Heat the olive oil in an ovenproof skillet and cook the trout until golden brown and turn over to brown the other side. Transfer this to the oven and cook each side for 2 minutes each.
Combine the coconut and sesame oils and heat until really hot. Remove the fillets from the skillet and lay out the ginger on top. Ladle a tbsp. of the hot oil over to cook the ginger and serve with rice and a nice cold salad. This is really a yummy dinner.
Maple Dijon Trout Fillets For Four
Now, how is that for a play with words? Okay, so I tried. This is a meal that takes 12-13 minutes. What more could you ask for. Add a crisp salad, perhaps some lovely mashed potatoes and you are the winner.
- 1 lb. Trout fillet, bones removed and cut into 4 equal pieces
- 1/4 cup butter
- 1/4 cup pure maple syrup
- 4 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Preheat oven to 425 degrees. Arrange the trout on a 8 inch baking dish.
In a small bowl, combine the mustard and teriyaki sauce. Melt the butter for 15 seconds in the microwave and combine with the mustard mixture. Pour this over the trout. Bake for 12 minutes until it flakes with a fork.
*Note: If you wish more sauce, simply double the ingredients and there you have it.
Serve with extra sauce, salad and mashed potatoes. In a word….YUM!
Trout With Double Brie Ravioli and Citrus Sauce
OMG! We just finished the most perfect meal. We purchased some double brie ravioli (who could possibly resist) and Don brought up a couple of trout fillets. Read this and then make it for yourselves.
- 4 oz. trout fillets each person (depends of how many people you are serving)
- pkg. of double brie ravioli (halved)
- 1/4 cup butter
- 3 tbsp. orange concentrate, thawed
- 2 tbsp. whipping cream
- 1 generous tsp. grated lime peel
- 1 tbsp. lime juice
Season the trout with Lemon pepper seasoning, salt and pepper. Cook the trout with olive oil for 2 1/2 minutes each side. Remove from the heat and tent.
Bring a large pot of water to the boil, add as many ravioli as you will consume and cook according to the instructions.
In a small saucepan, put all the ingredients – Brie, butter, orange concentrate, whipping cream, lime peel and juice and cook over medium heat until well combined.
Put the cooked ravioli into the saucepan with the sauce and stir to cover. Plate the trout fillet and along side that place about 10 mini ravioli with some sauce.
This is mind boggling scrumptious.
BBQ Trout With Asparagus And Mushrooms
We just picked up some beautiful trout and thought this was perfect with the temperature being so nice and warm, deck set up, salad chilling in the fridge….here we go…..oh yeah! wine in the glass.
- 1/4 cup soy sauce
- 3 tbsp. fresh lime juice, plus wedges for serving
- 3 tbsp. sugar
- 2 tsp. finely grated fresh ginger
- 1 bunch asparagus, trimmed and cut in half
- 3/4 lb. mushrooms, brushed clean, stems removed
- 3 tbsp. oil, plus more for drizzling
- 4 trout fillets, 5 oz. each and about 3/4 inch thick
Preheat barbecue to a medium high temperature. Stir together the soy sauce, lime juice, sugar and ginger in a small bowl until the sugar dissolves.
In a high sided skillet, toss the asparagus and mushrooms in the oil, and season lightly with salt and lemon pepper. Cook in the barbecue for about 5 minutes, until the asparagus is crisp-tender. Add the soy sauce, (keeping some for the trout), stir all to coat and cook a further 3 minutes.
Sprinkle the fillets with a touch of salt, rub with oil and dip into the soy sauce (if any remaining) and set on the barbecue. Cook only to a medium doneness.
Hint: do not try to move the fillets before they have released on their own, and when you can move them. Otherwise, you could lose them (break up).
Warm Trout Salad with Baby Spinach and Lentils
This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.
- 1/2 cup French lentils (try Bulk Barn)
- 1 shallot, finely diced
- 2 tbsp. red wine vinegar
- 1 tsp. grainy mustard
- pinch of salt
- 1/3 cup olive oil
- 1/4 cup pancetta, finely diced
- 2 tbsp. parsley, chopped
- 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
- 4 x 5 oz. trout fillets, about 1 inch thick
- 1 tbsp. olive oil
Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.
Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.
Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.
Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.
Add the lentils to the pancetta in the fry pan and heat through over a high heat.
Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.
Pour a glass of the chilled grape and enjoy! This is sumptuous.
Trout Fillets With Fresh Crabmeat
In a word or two, yum, yum and, yum. I know you will absolutely love this. Serve with a lemon risotto, crisp salad, even corn on the cob, and don’t forget to have a few chilled wines set aside.
This will serve 4, so adjust amounts accordingly if more are seated at the table.
- 1 1/2 lbs Trout fillet, skin on, cut in 4 equal portions
- 2 tsp. lemon pepper
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups light cream
- 4 oz. Philadelphia cream cheese, cubed
- 1 lemon, juice and zest only
- 1/4 lb. fresh crabmeat
- Lemon finishing salt
Season the trout with half the lemon pepper and set aside.
Melt the butter in a saucepan and stir in the flour and cook, letting bubble gently for 1 minte. Slowly add the cream and remaining lemon pepper and cook, slowly for 10-12 minutes.
Remove from the heat and add the cream cheese, stirring until completely melted. Stir in the lemon juice, zest and crabmeat. Keep warm over a very low heat, making sure to stir it occasionally.
On your preheated barbecue, cook the fillets, skin side down for 8-9 minutes, until it begins to flakes when pressed with a fork. A light sprinkle of lemon finishing salt will be your secret ingredient.
Put some risotto down in the middle of the plate, top with a trout fillet and spoon the crab sauce over all. Add the veggies and enjoy.
Lime Flavoured Trout Burgers
- 1 lime
- 1 1/4 lb. trout fillet, cut into 1 inch cubes
- 1 egg
- 2 tbsp. fresh cut up oregano
- 1/2 slice white sandwich bread
- 1/2 cup plain greek yogurt
- 1/2 cup chopped seedless cucumber
- 8 focaccia slices, thickly cut, toasted
Finely shred the peel from the lime and juice the lime to get 1 tsp. Set aside.
In a food processor combine the trout, egg, oregano, bread, half the lime peel, pinch each of salt and pepper. Pulse 5-7 times until the mixture holds together. Scrape down the sides as necessary. Cover, and chill for half an hour.
In a small bowl, combine the yogurt, cucumber, remaining lime peel, small pinch of salt and pepper, and chill.
Shape the trout mixture into 4 patties. Preheat the barbecue, but cook these indirectly, grilling for about 5 minutes, turn over and cook a further 3-5 minutes.
Serve these on the toasted focaccia bread, add lettuce and top with the yogurt mixture. Hey, isn’t summer a wonderful thing? You betcha!
Trout With Maple Mustard Sauce
This will serve 4 happy mouths. Add a crisp salad, rice or noodles and, naturally, a glass of the chilled grape and you have a feast that even Caesar would have appreciated.
- 4 x 4 oz. Trout fillets
- 1/4 cup butter, melted
- 1/4 cup pure maple syrup
- 3 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Place the trout in an 8 x 8 baking dish. Mix all the ingredients together and pour over the trout.
In a preheated oven of 425 degrees, bake for about 12-14 minutes until it flakes with a fork. Add any extra sauce over the top of the fillets and enjoy.
This is a wonderful summer dish and not one to be overlooked.
Jamaican Trout
Trout will stand up to the flavours of jerk seasoning. So will a good salmon and it is fast and easy to make, should unexpected company appear at the door. This will serve 4.
- 1 tbsp.coconut oil
- 1 tbsp. lime juice
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1 tsp. dried thyme
- 1 tsp. ground allspice
- 1/4 tsp. each of ginger, black pepper and sugar
- pinch of cinnamon and nutmeg
- 4 x 6 oz. trout fillets
In a bowl stir all the spices up to the trout fillets in a bowl with the oil. Brush on the flesh side of the trout.
Arrange, skin side down on a parchment lined cookie sheet and broil about 8 inches from the heat, until it flakes easily (about 8-10 minutes).
Serve with brown rice, a crisp salad, glass of Pinot Gris and, of course, an oxygen mask if this becomes too hot. Test first….and, yes, I am kidding
Grilled Trout With Minted Cucumbers
There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.
For a party of 4, this is all you will need. If you are having more for dinner, simply adjust the amounts accordingly.
- 4 English cucumbers, thinly sliced (newspaper reading thin)
- 2 red Thai chilies, thinly sliced
- 2 fistfuls fresh mint
- 2 cups rice-wine vinegar
- 4 tsp. sugar
- 1/4 cup extra virgin olive oil
- 4 x 6 oz. trout fillets (center cut)
- 4 tbsp. sesame seeds (black)
Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of lemon sea salt and freshly ground pepper. Toss together well. Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.
Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.
Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.
Yummy, yummy, yummmmmy!
Seared Trout with Calvados Sauce
Oh, boy….turkey has now gone bye-bye and you are having guests. What to serve? Try this delectable and elegant dish.
You will need:
- 3 tbsp. unsalted butter
- 1/2 cup finely chopped shallots
- 2 tsp. finely chopped thyme (fresh)
- 2 tsp. finely chopped garlic (fresh, not bottled)
- 3/4 cup Calvados (apple liqueur)
- 1 cup heavy cream
- salt and pepper to taste (go light)
- 4 trout fillets (if have 4 people for dinner) 6 oz. each
In small saucepan melt 2 tbsp. butter over medium heat. Add the shallots, thyme and garlic and cook until the shallots become transparent. (maybe 5 mins).
Add the Calvados and reduce by half, add the cream and cook over medium heat until a light sauce consistency is achieved. Set aside.
While sauce is reducing, melt the remaining butter and sear the trout in butter on one side. Cook the presentation side in the butter first. This is the side without skin.
Brown the presentation side for about 4 minutes and cook the other side for the same time. This will vary depending on the thickness of the trout. Remember to tuck the thin end under the trout so it will all cook the same.
If you wish, you can place the salmon over frisee lettuce and top each one quarter of the sauce.
Wipe any ‘drips’ off the plate so you only serve “clean” plates.
Taste Rating: 9.2
Trout with Calvados Cream Sauce
- This can be an elegant main course or, if smaller portions made, can be used as an appetizer.
You will need:
- 3 tbsp. unsalted butter
- 3/4 cup findly diced shallots
- 2 tsp. fresh thyme, finely chopped
- 2 tsp. fresh garlic, finely chopped
- 3/4 cup Calvados
- 1 cup whipping cream
- salt and white pepper to taste
- 4 trout fillets, skinned and boneless
- lettuce of your choosing
In a small saucepan, melt 2 tbsp. of the butter, along with the shallots, thyme and garlic and cook until the shallots are transparent.
Add Calvados and reduce by half, add cream and cook until a light sauce consistency is achieved (about 6 minutes). Season lightly with salt and white pepper.
While sauce is reducing, melt the other tbsp. of butter in a non-stick fry pan. Sear trout in butter until golden brown on one side. Be sure to place the right side up in the butter first (the no skin side). Brown this for about 3-4 minutes and turn over and cook for 4 minutes. This will vary if the salmon is too thick.
On a pretty dinner plate, place your lettuce, trout on top and divide the sauce over the 4 fillets. Truly amazing main course.