Baked Cajun Speckled Trout Recipes
BAKED CAJUN SPECKLED TROUT
This baked speckled trout recipe is delicious. My family said the recipe was very good and would like to have it again.
Provided by Jo Ann Duren
Categories Fish
Time 45m
Number Of Ingredients 5
Steps:
- 1. Rinse fish and pat dry.
- 2. Rub fish filets with olive oil, and season with garlic, salt and black pepper or Cajun Bayou Blends. (I used Cajun bayou blends)
- 3. Place fish in baking dish. Add onion and green pepper (I used finely chopped onion and green pepper)
- 4. Place fish in refrigerator for 30 minutes for flavors to blend.
- 5. Bake at 350 degrees for 45 minutes.
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
SPECKLED TROUT IN CAPERS AND WHITE WINE
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g
CAJUN OVEN FRIED TROUT
No deep-fat frying needed! Cornmeal and bread crumbs give a crispy coating to this spicy oven-baked fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Remove and discard skin from fish. Cut fish into 2x1 1/2-inch pieces.
- In small bowl, mix buttermilk and egg white with fork. In another small bowl, mix cornmeal, bread crumbs and Cajun seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased 13x9-inch pan. Lightly spray cooking spray on fish.
- Bake about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g
BLACKENED (CAJUN) TROUT
this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe.
Provided by icetea
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2").
- Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.
- Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
- Add Cajun spice and heat thoroughly.
- Place fillets in pan.
- Squeeze juice of one lemon into pan.
- Cook fish for about 5 minutes on each side.
- Serve with remaining lemon wedges and pan drippings.
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