New Mexico Panned Rainbow Trout Recipes

LATCHSTRING RESTAURANT PAN FRIED RAINBOW TROUT

Steps:

• Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees for 1 1/2 to 2 minutes.

BLAZINGLY SIMPLE BUT TRUE TROUT

Steps:

• Preheat grill.
• Place fillet, skin side down, in the center of an aluminum foil rectangle. Sprinkle dill over top, lightly squeeze some lemon over, and place a slice of lemon on trout. Fold foil over trout, leaving no air gaps, and fold edges to prevent leaking. Put foil pack on grill and cook for 7 to 10 minutes, or until fish is cooked to your liking. Flip twice during cooking.

NEW MEXICO PANNED RAINBOW TROUT

Steps:

• Gut and clean the trout and fill cavities with bay leaves and cilantro.
• Measure the thickness of the fish and cook 9 minutes to the inch.
• Melt 2 tablespoons butter in skillet. Sprinkle shallots over bottom of pan. Top with fish and place lemon slices over top of each fish. Add wine and cover pan with tight-fitting lid; bring to simmer and cook gently.
• Keeping the lemon, remove the fish to a platter and keep warm. Remove cilantro and bay leaves. Over high heat reduce liquid in pan by half. Add back the cilantro and stir.
• Reduce heat and, bit by bit, beat in little pieces of 6 ounces of butter to make a beurre blanc-like sauce. Serve with the fish.