Honey Browned Trout Candy Trout Recipes

Steps:

• Heat oven to 350°F.
• In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
• Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
• Brush on the honey sauce, trying to use it all.
• Sprinkle with brown sugar, covering the fillets.
• Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
• Serve warm.

Steps:

• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

Steps:

• Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
• Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
• Divide greens among 4 plates. Place trout fillets and salsa alongside.