Simple Lake Trout Recipes
33 BEST WAYS TO COOK TROUT
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
Categories Recipe Roundup Seafood
Number Of Ingredients 33
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a trout recipe in 30 minutes or less!
Nutrition Facts :
SIMPLE LAKE TROUT
A simple, delicious, quick and inexpensive preparation of a fillet of lake trout. Many thanks to the Ontario Natural Food Co-op and the fisherfolk of Manitoulin Island for the incredible wild lake trout.
Provided by Ciocia Laura
Categories Trout
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Line baking pan with aluminum foil or parchment paper.
- Wash fish fillet and pat dry.
- Finely mince shallots.
- Slice lemon.
- Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
- Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
- Bake for 20 minutes.
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
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- Clean fish. Cut it’s head and tail off, cut gently down the belly, remove guts, and clean/rinse. Leave the bones in.
- Make your own charcoal. Burn smaller pieces of hardwood (we used pine) in a fairly enclosed or protected area. The wood will start glowing like coals.
- Place the fish on a big piece of foil and season the inside with all of the ingredients. That means spread the butter all along the insides, shake on heaping amounts of dill weed, and shake sea salt, black pepper, and cayenne to your preferred taste.
- Cover the fish completely with foil and place on top of coal. You can also place the foil covered fish on a griddle.
- Cook for ten minutes, flip, and cook for another ten minutes. Add a few more minutes for thicker fish.
- Pull bone out starting at the thick side of the fish (head). You may need to wiggle it out to loosen it from the meat. It should come out in one large piece.
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