Trout With Rosemary And White Beans Trota Al Rosmarino Con Fagioli Recipes

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BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC



Broiled Steelhead Trout With Rosemary, Lemon and Garlic image

This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

Provided by kitchengrrl

Categories     Trout

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1/2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1/2 lemon, juice of
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan

Steps:

  • Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
  • Preheat broiler.
  • Mix together all remaining ingredients except fish into a well-blended paste.
  • Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
  • Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
  • Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
  • Serve with steamed vegetables, salad, orzo salad, whatever.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

TROUT WITH ROSEMARY AND WHITE BEANS (TROTA AL ROSMARINO CON FAGIOLI)



Trout with Rosemary and White Beans (Trota Al Rosmarino Con Fagioli) image

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

Yield serves 8

Number Of Ingredients 12

1 pound dried cannellini beans
14 garlic cloves, 4 peeled and 10 peeled and crushed with the flat side of a large knife
Coarse salt
1 medium tomato, coarsely chopped
1/2 medium red onion, thinly sliced
2 sprigs fresh sage
1 cup extra-virgin olive oil, plus more for the baking sheets
Freshly ground pepper
8 whole trout (1 pound each), cleaned and deboned, heads and tails left on
16 sprigs fresh rosemary
Juice of 2 lemons, plus 2 more lemons, cut into wedges, for serving
3/4 cup dry white wine

Steps:

  • Rinse the beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let the beans soak at room temperature 7 hours or refrigerate overnight.
  • Drain the beans. Transfer to a large stockpot. Add 12 cups cold water and 2 crushed garlic cloves. Bring to a boil. Reduce heat to medium-low. Simmer until tender, 40 to 45 minutes. Drain. Season with salt. Transfer to a large bowl.
  • Preheat the oven to 375°F. Add 2 crushed garlic cloves, the tomato, onion, sage, and 1/4 cup oil to the bowl with beans. Season with salt and pepper. Toss to combine. Transfer to a 9 × 13-inch baking dish. Bake 15 minutes.
  • Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic. Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish. Drizzle the fish with remaining 3/4 cup oil. Arrange the remaining 6 crushed garlic cloves around fish.
  • Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.
  • Bake the fish until the flesh is opaque, about 10 minutes. Remove from the oven; pour the lemon juice and wine over the fish. Bake 2 minutes more. Serve the fish with the beans and lemon wedges.

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