LEMON TROUT ALMONDINE
This trout dish has a wonderful lemony almond taste. It goes together real quick. Use fresh trout filets if possible. Delicious!
Provided by Marie
Categories Trout
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle trout with salt and pepper.
- Dust the fish filets in the flour.
- Heat the olive oil and butter on medium high heat.
- Add fish filets and cook until light brown on both sides.
- Remove from pan and cover to keep warm.
- Return pan to heat and add 1 T butter.
- Add the almonds and saute, then add the fresh lemon juice.
- Heat it through, then spoon over the fish filets.
- Serve with additional lemon wedges.
LEMON DILL TROUT
Make and share this Lemon Dill Trout recipe from Food.com.
Provided by CP Camper
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Drizzle Foil with oil and sprinkle with Kosher Salt.
- Place fish on center of foil and sprinkle with Dill.
- Place lemon slices inside fish and rosemary on top. Salt to taste.
- Fold up edges of foil and add wine. Seal foil pouch and place in oven on 350 for 12 minutes.
LEMON TROUT
Steps:
- In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
- Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
- Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.
Nutrition Facts : Calories 978.8 calories, Carbohydrate 103.1 g, Cholesterol 97.1 mg, Fat 40.5 g, Fiber 5.7 g, Protein 48.6 g, SaturatedFat 6.1 g, Sodium 3401.1 mg, Sugar 1.8 g
ROASTED RAINBOW TROUT WITH DILL AND LEMON
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees with a rack set in upper third of oven.
- Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
- Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
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