PARMESAN-CRUSTED TROUT
This is from Terry Conlan the Executive Chef at the Lake Austin Spa Resort in Austin, TX. My sister visited a few years ago and brought me back his signed cookbook called "Fresh". Easy recipe if you love trout and healthy eating. I served it with Herbed Stuffed Tomotoes and Pan-Roasted Broccoli.
Provided by carmenskitchen
Categories Very Low Carbs
Time 15m
Yield 4 Fillets
Number Of Ingredients 3
Steps:
- Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
- Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
- Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
- Turn the fillets once; cook 2 minutes longer.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 153.3, Fat 7, SaturatedFat 3, Cholesterol 53.8, Sodium 197.7, Carbohydrate 1.8, Fiber 0.7, Protein 20.4
TROUT PARMESAN
Steps:
- Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
- Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
- Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
- Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.
SMOKED TROUT CROQUETTES
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.
Provided by Anna Stockwell
Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party
Yield Makes about 60
Number Of Ingredients 13
Steps:
- Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
- Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
- Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
- Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
- Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
FABIENNE'S PARMESAN-BLOOD ORANGE RAINBOW TROUT
These rainbow trout fillets are quick and easy to make. The blood orange zest mingles with the Parmesan to bring out the fish's mild flavors without overpowering it. Cooking it in butter brings a noticeable nutty flavor.
Provided by Fabienne Riesen
Categories Fish Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Mix Parmesan cheese, onion powder, oregano leaves, and blood orange zest together in a shallow dish. Press trout fillets into the Parmesan mixture to coat. Shake off excess and place fillets on a plate.
- Melt butter in a nonstick skillet over medium-low heat. Add fillets; cook until brown and crispy, about 3 minutes. Flip and continue cooking until flesh flakes easily with a fork, about 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 230 calories, Carbohydrate 1.1 g, Cholesterol 85.1 mg, Fat 13.8 g, Fiber 0.2 g, Protein 24.3 g, SaturatedFat 6.8 g, Sodium 282.5 mg, Sugar 0.3 g
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