SKILLET-FRIED TROUT WITH HERBS AND TOMATOES
Cooking the catch of the day is extra fun if you've reeled it in yourself. This dinner recipe can easily be adapted to similar-size fish available at your seafood market.
Provided by Martha Stewart
Categories Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Open fish like a book. Season cavity of each with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and tie each with kitchen twine at intervals to enclose. Rub both sides of fish with oil.
- Toss tomatoes with 1/4 cup oil, salt, and pepper in a bowl.
- Working in batches, transfer fish and some tomatoes to a large cast-iron skillet set over a campfire or on a medium-high grill. Grill until fish is browned and crisp, flipping fish and tomatoes halfway through and removing tomatoes as they char, about 14 minutes.
RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
- In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Provided by Molly O'Neill
Categories dinner, easy, quick, weeknight, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams
FILLET OF TROUT WITH TOMATO
Provided by Daniel Young
Categories Olive Onion Tomato Bake Quick & Easy Trout White Wine Fall Capers
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees.
- 2. Place the trout fillets on an oiled baking dish and season with salt.
- 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
- 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.
More about "skillet fried trout with herbs and tomatoes recipes"
EASY PAN FRIED TROUT - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (24)Total Time 18 minsCategory DinnerCalories 644 per serving
- Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking off the excess flour.
- Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque and the fish flakes easily with a fork. Don't overcook the fish!
EASY PAN SEARED TROUT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (40)Total Time 16 minsCategory Fish And SeafoodCalories 393 per serving
SKILLET-FRIED TROUT WITH TOMATOES AND …
From triedandtruerecipe.com
CRISPY-SKINNED SEARED TROUT FILLETS WITH …
From thekitchn.com
PAN FRIED TROUT WITH HERBES DE PROVENCE • THE VIEW FROM …
From theviewfromgreatisland.com
RAINBOW TROUT WITH HERBS – A COUPLE COOKS
From acouplecooks.com
PAN-FRIED TROUT WITH KALE, TOMATOES, AND …
From lisashanken.com
15-MINUTE RAINBOW TROUT WITH MINI CHERRY …
From seasonsandsuppers.ca
PAN-FRIED TROUT WITH TOMATO BASIL SAUTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (17)Calories 388 per serving
- Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
- Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.
- Sustainable Choice: When shopping, look for U.S.-farmed rainbow trout. Avoid wild-caught lake trout.
PAN-FRIED TROUT WITH GARLIC AND LEMON RECIPE - THE …
From thespruceeats.com
4.3/5 (21)Total Time 45 minsCategory Dinner, Lunch, EntreePublished Jun 4, 2008
RECIPE SKILLET-FRIED TROUT WITH HERBS AND TOMATOES
From youtube.com
TROUT RECIPES | MARTHA STEWART
From marthastewart.com
33 TROUT RECIPES (+ BEST WAYS TO COOK TROUT) - INSANELY …
From insanelygoodrecipes.com
PAN FRIED TROUT WITH HERB BUTTER RECIPE | EAT SMARTER USA
From eatsmarter.com
SKILLET-FRIED TROUT WITH HERBS AND TOMATOES RECIPE - EAT …
From eatyourbooks.com
SKILLET-FRIED TROUT WITH HERBS AND TOMATOES RECIPE - EAT …
From eatyourbooks.com
PAN-FRIED TROUT WITH GARLIC, LEMON, & PARSLEY - LOVE …
From loveandoliveoil.com
SKILLET-FRIED TROUT WITH HERBS AND TOMATOES
From mealplannerpro.com
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - JULIA'S ALBUM
From juliasalbum.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER
From epicurious.com
CAST-IRON SKILLET FRIED TROUT WITH HERBS - EDIBLE VERMONT
From ediblevermont.ediblecommunities.com
You'll also love