Nwtroutwithmushroomszwtiii Recipes

33 BEST WAYS TO COOK TROUT

33 Best Ways to Cook Trout image

You can't go wrong with these delicious trout recipes! From baked to pan-seared to grilled, there are so many wonderful ways to cook trout.

Provided by insanelygood

Number Of Ingredients 33

Ingredients

Garlic Butter Rainbow Trout in Foil
Easy 20-Minute Oven-Baked Trout
Trout With Garlic Butter Lemon Herb Sauce
Mediterranean Pan-Seared Trout with Tzatziki
Baked Rainbow Trout
Pan-Fried Rainbow Trout
Trout Meuniere
Whole Rainbow Trout with Soy Citrus
Spicy Chili Garlic Grilled Trout
Ultimate Steelhead Trout
Trout Almondine
Blackened Trout with Cajun Cream Sauce
Crispy Fried Trout
Broiled Trout with Parsley and Oregano
Maple Balsamic Rainbow Trout
Garlic Butter Steelhead Trout in Foil
Honey Balsamic Steelhead Trout
Parmesan Baked Steelhead Trout
Slow-Baked Steelhead Trout
Smoked Trout Dip
Smoked Trout
Crispy Trout Tacos with Jalapeno Slaw
Creamy Trout and Spinach Pasta
Lemon and Herb Grilled Trout Sandwiches
Smoked Trout Wrap with Lime
Smoked Trout Bites with Cranberry Cream Sauce
Trout Cakes
Smoked Trout on Toast
Lake Chowder
Smoked Trout Tostadas
Pan-Sauteed Trout with Capers
Seafood-Stuffed Rainbow Trout
Peruvian-Style Trout Ceviche

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a trout recipe in 30 minutes or less!

Nutrition Facts :

WHOLE BAKED TROUT WITH MUSHROOMS

Whole Baked Trout with Mushrooms image

Categories Fish Mushroom Bake Trout Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

Steps:

Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
Bake until cooked through, about 30 minutes. Transfer to platter.

TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)

Trout With Mushroom Sauce ( Truites Aux Champignons) image

A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8

Provided by pammyowl

Categories Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 trout fillets, deboned and skinned
seasoned flour, for dusting
6 tablespoons butter
1 garlic clove, chopped
2 teaspoons chopped fresh sage
12 ounces sliced fresh mushrooms
6 tablespoons dry white wine
1 cup heavy cream
salt and pepper, to taste

Steps:

Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.

Nutrition Facts : Calories 631.6, Fat 50.1, SaturatedFat 26.5, Cholesterol 218.9, Sodium 262.6, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 37.1

NW TROUT WITH MUSHROOMS (ZWTIII)

Nw Trout With Mushrooms (Zwtiii) image

A nice way to prepare trout. My Dad made this often, sometimes alternating with almond slivers instead of the mushrooms for Brook Trout Almondine. ;)

Provided by Mommy Diva

Categories Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb fresh mushrooms, sliced
6 tablespoons butter or 6 tablespoons margarine, divided
2 tablespoons fresh parsley, minced
1/3 cup all-purpose flour
1/4 teaspoon salt
4 (6 ounce) trout fillets
1/3 cup heavy whipping cream
1/2 teaspoon lemon juice

Steps:

In a large skillet, saute mushrooms in 2 tablespoons butter until tender.
Stir in parsley.
Remove mushrooms to a serving platter; keep warm.
Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides.
Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms.
For sauce, melt remaining butter in a small saucepan.
Gradually stir in cream and lemon juice.
Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.

Nutrition Facts : Calories 523.9, Fat 36.2, SaturatedFat 17.5, Cholesterol 171.5, Sodium 397.5, Carbohydrate 10.5, Fiber 0.9, Sugar 1.2, Protein 38.8

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