Sauteed Trout With Lemon Chive Butter Recipes

Steps:

• Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
• In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
• Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
• Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.

Steps:

• Preheat the oven to 425 degrees.
• Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
• Season the trout with salt and pepper and rub the trout with olive oil.
• Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
• Lay the fish on an oiled rack and set in a roasting pan.
• Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.

Steps:

• Preheat oven to 450 degrees F.
• Put the tomato and lemon juice in a food processor or blender and puree it. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. Remove from the heat and gently mix in the blackberries. Add salt, to taste.
• Lightly flour both sides of the trout and sprinkle it with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately.

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.