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Rainbow Trout Recipes
Here are a few delicious and easy-to-make rainbow trout recipes:
1. Pan-Seared Rainbow Trout with Lemon and Herb ButterIngredients:- 4 rainbow trout fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon (sliced)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- Prepare the Fish:
- Pat the trout fillets dry with paper towels.
- Season both sides with salt and pepper.
- Sear the Fish:
- Heat olive oil in a large skillet over medium-high heat.
- Add the trout fillets, skin-side down, and cook for about 3-4 minutes until the skin is crispy.
- Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
- Remove the fillets from the skillet and keep warm.
- Make the Lemon Herb Butter:
- In the same skillet, add butter and let it melt.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the lemon slices, parsley, and dill, cooking for another minute.
- Serve:
- Pour the lemon herb butter over the trout fillets and serve immediately.
- 4 rainbow trout fillets
- 2 tablespoons olive oil
- 1 lemon (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons fresh dill (chopped)
- Salt and pepper to taste
- Lemon wedges for serving
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Prepare the Fish:
- Place the trout fillets on a baking sheet lined with parchment paper.
- Drizzle olive oil over the fillets and season with salt and pepper.
- Add Flavor:
- Sprinkle minced garlic and chopped dill evenly over the fillets.
- Place lemon slices on top of each fillet.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve:
- Serve with lemon wedges and your choice of side dishes.
- 4 rainbow trout fillets
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- Salt and pepper to taste
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
- Marinate the Fish:
- Place the trout fillets in a shallow dish and pour the marinade over them.
- Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat Grill:
- Preheat your grill to medium-high heat.
- Grill the Fish:
- Lightly oil the grill grates.
- Place the trout fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve:
- Serve immediately with your favorite sides.
- 4 rainbow trout fillets
- 1/4 cup flour
- 1/4 cup sliced almonds
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley (chopped for garnish)
- Prepare the Fish:
- Pat the trout fillets dry and season with salt and pepper.
- Dredge each fillet in flour, shaking off excess.
- Cook the Fish:
- Heat olive oil in a large skillet over medium heat.
- Add the fillets, skin-side down, and cook for 3-4 minutes per side, until golden brown and cooked through.
- Remove the fillets and keep warm.
- Make the Almondine Sauce:
- In the same skillet, add butter and let it melt.
- Add sliced almonds and cook until golden brown, about 2 minutes.
- Stir in lemon juice.
- Serve:
- Pour the almondine sauce over the trout fillets.
- Garnish with chopped parsley and serve immediately.
These recipes are versatile and can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Enjoy your meal!