Delicious Tuscan Style Trout In 25 Minutes Recipes

DELICIOUS TUSCAN STYLE TROUT - IN 25 MINUTES!

My husband & I love baked trout & baked salmon. This is a lovely recipe which you can use either fish in or even haddock. It is very simple to make, ready in 25 miuntes & is truly delicious! This recipe uses a ready made rub but you can make your own by mixing 4 tbsp sun dried tomatoes (with the olive oil they come in) & 1 tbsp of fresh torn basil & a pinch of sea salt. Blitz in a mini food processor or mortar & pestle.

Provided by Um Safia

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Delicious Tuscan Style Trout - in 25 Minutes! image

Steps:

Preheat the oven to 190°C Cut 4 large squares of tin foil, each large enough to enclose the trout in a loose parcel. Dive the courgettes equally between them & dot withthe butter.
Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in lightly. Put the trout on the vegetables & top with the slices of lemon.
To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
Serve with boiled new potatoes.

Nutrition Facts : Calories 194.8, Fat 12.7, SaturatedFat 4.4, Cholesterol 59.2, Sodium 82.7, Carbohydrate 4.6, Fiber 1.8, Sugar 0.9, Protein 17.4

Ingredients

200 g baby courgettes, quartered
25 g butter
4 -5 teaspoons sun-dried tomato olive basil rub
2 teaspoons olive oil
4 trout fillets
1 lemon, sliced
boiled new potato, to serve

MEDITERRANEAN STYLE TROUT

A wonderful exotic dish fit for kings. It includes olives, capers, tomatoes and anchovies, this is a dish you should definitely try.

Provided by IMANKAY

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 13

Mediterranean Style Trout image

Steps:

Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

Nutrition Facts : Calories 572.2 calories, Carbohydrate 71 g, Cholesterol 68 mg, Fat 17.4 g, Fiber 11.3 g, Protein 33.7 g, SaturatedFat 2.8 g, Sodium 384.4 mg, Sugar 9.1 g

Ingredients

6 potatoes, diced
2 tablespoons extra-virgin olive oil
4 trout fillets
2 tablespoons dried Italian seasoning
salt and ground black pepper to taste
1 yellow bell pepper, thinly sliced
2 medium onions, thinly sliced
3 anchovy fillets, chopped
2 tablespoons chopped kalamata olives
4 tomatoes, seeded and chopped
1 tablespoon drained capers
1 bunch Italian flat leaf parsley, chopped
2 tablespoons medium-dry white wine

ASIAN RAINBOW TROUT

This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.

Provided by KerriJ

Categories World Cuisine Recipes Asian

Time 27m

Yield 4

Number Of Ingredients 8

Asian Rainbow Trout image

Steps:

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g

Ingredients

4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

TUSCAN-STYLE GRILLED TROUT

My husband is an avid fisherman, so I have the fun of creating recipes featuring his catch. The Tuscan accents here really shine through, making this grilled entree a favorite. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings (3 cups relish).

Number Of Ingredients 16

Tuscan-Style Grilled Trout image

Steps:

Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities., Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer., In a small bowl, combine the relish ingredients; serve with trout.

Nutrition Facts : Calories 369 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

Ingredients

4 pan-dressed trout (about 8 ounces each)
1 tablespoon olive oil
1/2 cup shredded zucchini
1/4 cup chopped roasted sweet red peppers
2 tablespoons tapenade or ripe olive bruschetta topping
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon balsamic vinegar
RELISH:
2 large tomatoes, chopped
1/2 cup chopped fennel bulb
1 green onion, thinly sliced
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh basil
1 teaspoon lemon juice
1/2 teaspoon lemon-pepper seasoning

TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER

Categories Roast Dinner Lunch Lemon Trout Fall Hazelnut Parsley Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Trout with Hazelnuts, Lemon and Parsley Brown Butter image

Steps:

Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

Ingredients

3/4 cup dry Italian-style breadcrumbs
1/2 cup plus 3 tablespoons crushed toasted hazelnuts
8 tablespoons chopped fresh Italian parsley
4 whole boneless trout
4 tablespoons olive oil
1/2 cup (1 stick) butter
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel

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