Delicious Tuscan Style Trout In 25 Minutes Recipes
TUSCAN-STYLE GRILLED TROUT
My husband is an avid fisherman, so I have the fun of creating recipes featuring his catch. The Tuscan accents here really shine through, making this grilled entree a favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (3 cups relish).
Number Of Ingredients 16
Steps:
- Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities., Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer., In a small bowl, combine the relish ingredients; serve with trout.
Nutrition Facts : Calories 369 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
GRILLED TROUT WITH SAVORY MARINADE RECIPE
Have a filling meal with this delicious grilled trout with full flavors brought by its marinade made of lemon juice and earthy dried summer savory.
Provided by Beverley Chapman
Categories BBQ & Grilled
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Light the grill or heat the broiler.
- In a small glass or stainless-steel bowl, whisk together the lemon juice, savory, salt, and pepper. Add the oil slowly, whisking.
- Put the trout fillets in a medium glass dish or stainless-steel pan. Add the marinade and turn the fillets to coat.
- Grill or broil the fish for 2 minutes. Turn and cook until just done, about 2 minutes longer for ¼-inch thick fillets.
- Serve with lemon wedges, and enjoy!
Nutrition Facts : Carbohydrate 1.72g, Cholesterol 534.54mg, Fat 110.08g, Fiber 0.66g, Protein 180.83g, SaturatedFat 20.02g, ServingSize 4.00, Sodium 899.60mg, Sugar 0.00, UnsaturatedFat 57.33g
DELICIOUS TUSCAN STYLE TROUT - IN 25 MINUTES!
My husband & I love baked trout & baked salmon. This is a lovely recipe which you can use either fish in or even haddock. It is very simple to make, ready in 25 miuntes & is truly delicious! This recipe uses a ready made rub but you can make your own by mixing 4 tbsp sun dried tomatoes (with the olive oil they come in) & 1 tbsp of fresh torn basil & a pinch of sea salt. Blitz in a mini food processor or mortar & pestle.
Provided by Um Safia
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C Cut 4 large squares of tin foil, each large enough to enclose the trout in a loose parcel. Dive the courgettes equally between them & dot withthe butter.
- Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in lightly. Put the trout on the vegetables & top with the slices of lemon.
- To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
- Serve with boiled new potatoes.
Nutrition Facts : Calories 194.8, Fat 12.7, SaturatedFat 4.4, Cholesterol 59.2, Sodium 82.7, Carbohydrate 4.6, Fiber 1.8, Sugar 0.9, Protein 17.4
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- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
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- Heat the oven to 180°C/160°C fan/gas 4. Rinse the trout inside and out and pat dry with kitchen paper, then put onto a large piece of foil. Cut the coarser stems from the bunch of dill and put them in the cavity of the fish along with the garlic and bay leaves. Rub the butter all over the fish and sprinkle over the lemon zest. Season well with salt and pepper, then fold over the foil to enclose the fish. Crimp the edges tightly to keep the steam and juices inside. Bake the fish for 25 minutes or until just cooked through. (Check this by partially opening the foil and pushing the point of a sharp knife into the thickest part of the fish; the flesh should just come away from the bone.)
- While the trout is cooking, cook the eggs for 6-7 minutes in a small pan of boiling water. Drain and cool.
- When the trout is cool enough to handle, carefully open the foil parcel, taking care not to spill the buttery juices. Remove the skin from the fish (discard), then flake the flesh into a bowl, discarding any bones. Add the butter and roasting juices from the fish to the bowl with the crème fraîche, capers, chives and lemon juice. Peel and roughly chop the eggs and add to the bowl. Season, then gently combine – you don’t want to break up the fish/eggs much.
- Lay the smoked trout on a plate or board. Finely chop the remaining dill, then sprinkle over the smoked trout to give it an emerald green covering. Line the terrine with the smoked trout slices, laying the dill-covered side against the cling film-lined tin.
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- Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.
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- Preheat the grill to medium high heat, you want to be cooking at a temperature of 400-450 degrees F. Place the trout fillet, skin side down, on a foil grilling pan. If you don’t have one you could also use a double layer of tin foil.
- In a small bowl, whisk together the olive oil, garlic, brown sugar, red pepper flakes, salt and pepper. Spread the mixture all over the trout fillet, coating the entire top of the fish. Place the foil pan on the grill and close the lid. Grill the trout for 20-25 minutes, or until it flakes easily with a fork at the thickest portion.
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- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
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