trout recipes

Pan Fried Fish

Kosher salt

black pepper

Flour

Canola oil

butter

capers, drained

lemon, juiced

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

I’m on a low salt diet so I substituted slivered almonds for the capers. Wonderful with roasted asparagus with sesame seeds and shallots. A few steamed Yukon gold potatoes made a great dinner.  

Fantastic flavor. Crust was crispy and meat was moist. My partner said the only thing I needed to do differently was prepare a bigger for him. Will keep this in the rotation.

Less is more, it's true.  This is one of the most simple recipes, yet it's the best Pan Fried Fish recipe I have ever cooked.  I did add one ingredient, however.  I mixed Panko bread crumbs with the flour, so it was "extra" crunchy, as that's what my guys like.  They LOVED this recipe.  For a fried fish recipe, I will search no more.  The sauce is the piece de resistance!! Bravo! 

Was iffy about those capers, but man do they really make a difference.  I made this for my mom since she loves fish and she fell in love with the flavor. We will be making this again together so she can see how :)

Ok, so I liked the simplicity of this recipe.  Like weigh the gist of the whole thing.
All in all, for quick, easy and delicious.  Works for me and my 'lil buddy'. 

This recipe is great! The only thing I did differently was use shallots in place of capers, as I had none on hand. It came out perfect! As for ChristopherP's complaint, the recipe isn't a failure because of the sauces simplicity; the fact that it is simple and yet, still delicious  is exactly what makes it a success. This is just a recipe, in that it's not set in stone... You're free to make it yours by adding or subtracting whatever you like from it. Also, if you think you're such a good cook that you felt you needed to insult other reviewers for giving this a good rating, you should already know that the whole point of leaving the skin on is to get it crispy so you can eat it. If you don't like skin or your fish was either not very fresh or as another reviewer mentioned, didn't come from a reputable source, I would assume it shouldn't need to be explained that you can take the skin off... Although from the sound of it, I think you need to find a better place to get your fish. Even though it is fish, it shouldn't have a bad fishy taste to it if it's truly fresh from a good source. Good luck! As always, though, another great one from AB!






JUST A QUESTION!!! I won't rate it bad, because I'm about to make , BUT!!!! Is it just me that the direction don't make since,  So I've read the other pan fried Salmon recipes to see if you start with fish down 1st the skin to finish, PHEW!!!!

Substituted white wine for the lemon juice, and it was fantastic.

I added a sprinkle of old bay seasoning to fish &amp; added minced garlic to butter &amp; capers. Great recipe! Great recipe.

https://www.foodnetwork.com/videos/altons-pan-fried-fish-93298

Alton braves the great outdoors to pan-fry fresh fish for breakfast.

Alton's Pan-Fried Fish

Simple steelhead trout recipe baked in foil with garlic, lemon, butter, and fresh herbs.

Garlic Butter Steelhead Trout in Foil Recipe

steelhead trout filet,

a lemon, juice squeezed

garlic,

parsley, minced (optional)

salt and pepper

Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.

Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with fresh minced parsley.

Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake until cooked through, about 15-20 minutes.

Optional step: Open the foil exposing the top of the trout and broil for the last 4-5 minutes, for a browned top.

https://content.jwplatform.com/videos/ur06IErC.mp4

Simple steelhead trout baked with garlic, lemon, butter, and fresh herbs.

Smoked Trout Dip

boneless smoked trout, (about 8 ounces)

cream cheese, softened

sour cream

horseradish

red onion

parsley

celery,

endive, separated into leaves

Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Good base for smoked trout dip.  I like to dry brine fresh caught and dressed rainbow trout in kosher salt and brown sugar for a day prior to smoking with cherry wood.  Added 2 tsp old bay seasoning and enjoyed the flavor.  

This is so good.  I've made it a couple of times and it is always well received.  I serve it with saltines.  The hardest part is making sure there are no little trout bones that get into the dip.  Other than that is is simple.

DELICIOUS!!!! And sooooo easy.  It's got a kick to it...not "fishy" tasting at all!  

My wife and I caught many trout and smoked them right on the lake, our resort had wifi so I found this recipe and what a smash hit all thru the campground,Everyone liked it so much I ended up making 4 batches.

My son went off shore fishing and caught a bunch of Amber Jack and African Pompano, my husband smoked the fish. The next day, I went looking for a great recipe and found this one. We made this dip and took it to a party and it was a major hit. It was hard not to eat it all before the party.   The key is fresh smoked Fish!!!! I also added some Tabasco sauce and put capers and jalapenos on a side dish to add per bit as I like mine salty and hot!!!!  Marilyn &amp; Terry - Orlando, FL.

Like the other reviewer, I smoked my own fish and substituted it with with basa. People were begging me for the recipe. The horseradish is the for sure the secret ingredient that adds an amazing layer of depth to it. Can highly recommend.

Hot Smoked Trout

salt

water

trout

Trout Fillets on a rack being removed from a smoker

Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.

Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.

The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.

Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.

 The recipe says  - Remove the trout from the brine, rinse thoroughly, and pat dry. You must also use kosher and not table salt. I've used this recipe before with great success. Rest/dry time is also essential.

Too salty for an entrée but ok for snacks and bagels and salads.

Delicious!  Worked out great!  I added a bit of brown sugar and some crab boil to the brine.  May or may not have added anything.  Those of you that said it was too salty...did you use kosher salt?  Regular old table salt will be much much saltier.  The amounts by volume will be the same, by weight will be very very different.  Follow the recipe!

I love Alton Brown but this left my trout overly salty.   Cut back on the salt and shorten the soaking time. 

Alton would have made a smoker out of nuclear submarine parts, I purchased a Camp Chef 24" propane smoker. After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton's recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I've ever eaten. I'll be smoking more trout along with some salmon later this week for the Super Bowl! Thanks Alton!

Smoked it on my Weber Smokey Mountain Smoker and everyone loved it.  We then made some great dip out of the leftovers!

Five-Spice Trout with Carrot Salad

olive oil

salt and black pepper

carrots

onion,

chives

five-spice powder

cayenne pepper

beets

Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives. Toss well to coat and set aside.

Combine the five-spice powder, cayenne and 1/2 teaspoon each salt and black pepper in a small bowl; rub on the flesh side of the fish fillets. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish.

Add the beets to the bowl with the carrots and toss. Divide the fish among plates; top with the creamy horseradish and the remaining chives. Serve with the carrot salad and lemon wedges.

Trout Fillets with Balsamic Vinegar Reduction

(125 ml) balsamic vinegar

(125 ml) white wine

(45 ml) honey

trout fillets, skinned (about 175 grams each)

Olive oil

Salt and pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a saucepan, bring the balsamic vinegar, white wine and honey to a boil.

Simmer until only 75 ml (1/3 cup) of liquid is left, about 5 minutes. Allow to cool.

In a ridged skillet, grill the fillets in the olive oil. Season with salt and pepper.

Place the fish on warm plates. Drizzle with the vinegar reduction, zigzagging over and around the fish.

Serve with swiss chard or other green vegetable, and wild rice.

C'est une recette à oublier; franchement trop sucré sur un poisson déjà sucré et je n'ai pas mis tout le miel.

C'est devenu un classique pour moi! Avec un vinaigre balsamique BLANC, c'est doux et savoureux! Prenez des ingrédients de qualités et cela se sera pas vinaigré ;-)

Succulent!! Digne d'un bon restaurant ;-)

Excellent la petite réduction de balsamique. Est-ce que ça se conserve? Si oui, comment et combien de temps ? Nous étions juste 2 et il m'en reste la moitié! Merci

J'ai adoré ainsi que mon conjoint mais je l'ai fait avec du sirop d'érable .Très bonne recette et facile a faire

J'ai adoré cette recette, j'avais tout les ingrédients nécessaire. Je sais qu'avec Ricardo je réussi toujours mes recettes. A refaire

Seared Trout over Succotash

vegetable oil

trout fillets, skin on

paprika

In a large nonstick skillet, heat the vegetable oil over medium-high heat.

Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.

Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.

Remove from the skillet and serve over succotash.

1 cup chicken or vegetable stock, if needed

1 tablespoon finely chopped fresh parsley leaves, for garnish

Heat the butter in a large skillet over medium heat.

Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.

If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.

Wow! This recipe is excellent and so easy! The red pepper adds a beautiful flavor to the velvety delicious cream sauce that all the veggies float around in. I've never made succotash for my family, so I was worried, but everyone loved it. I added a small bay leaf as the dish simmered. Next time I would either cut back on the cream sauce or add more veggies. Even though the sauce was fabulous, there was a bit too much of it. Thanks, Dave, for another winner that will now be a regular in our lineup.

I made this with trout and it was awesome! The succotash was incredible. It's one of those recipes you make and always keep in the back of your head and can't wait to make it again!  You could certainly use any type of fish, or even chicken.

I acutally used chicken breast instead of the fish, but it was still a big hit with my family.

I actually used tilapia instead of trout--it was fresher at the market that day.  The spices on the fish were great, and the succotash came out perfect.

As always, Dave delivered on another low budget tasty dish.  Can't wait to have my friends over and impress them with this simple dish!

Timing tip: Set a deep pot filled midway with water on the stove for your potatoes. It will come to a boil while you prepare the appetizer tray.

Trout Amandine, Steamed Asparagus, and New Potatoes

red potatoes, quartered

asparagus spears

blades fresh chives, snipped

(4-ounce) lake trout

milk

flour

extra-virgin olive oil, plus a drizzle for potatoes

(about 6 ounces) whole blanched almonds

lemon, wedged

Place oven on low and rest a platter on an oven rack.

Add potatoes to a deep pot of boiling water; just enough to cover potatoes. Salt water and add potato halves. The potatoes will cook for about 12 minutes for fork tender.

Hold asparagus spears at each end. Snap asparagus tips from tough ends by bending spears. Place spears in a colander. Rest colander on top of the potato pot and place a cover over the colander. The asparagus will steam while the potatoes cook. Do this the last 5 or 6 minutes that the potatoes are cooking.

Potatoes will be just about done when the last of your trout is going into the skillet (method follows.) When the potatoes are tender, take a minute to drain them and return them to warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.

Heat a large skillet over moderate heat. Combine egg and milk in a tin pie plate, beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat trout fillets in egg and milk, then in seasoned flour. Collect fillets on a plate until all of them are dredged and ready to be cooked.

Add 1/2 tablespoon extra-virgin olive oil to your skillet, half a turn of the pan in a slow stream. Add 1 1/2 tablespoons butter to the pan. When the butter foams, add trout and gently saute 4 fillets for 2 or 3 minutes on each side, until golden. Transfer trout fillets to warm platter in oven.

Return pan to the stove and add 1/2 tablespoon extra-virgin oil and 1 1/2 tablespoons butter. When butter foams, repeat cooking process. When all of the trout is cooked, add last tablespoon of butter to the pan. When the butter melts, add almonds and brown until lightly golden, 1 to 2 minutes.

Remove trout from oven and pour almonds over the platter. Garnish platter with chopped parsley, lemon wedges, steamed asparagus spears, and potatoes.

I made this last night as written and it was so delicious!!  Thanks for another great recipe.

Easy and scrumptious.  Use slivered or sliced almonds, otherwise, too much of a good thing.  Can't wait to make again.  As good as any restaurant I've eaten this dish.

I don't have a lot of experience cooking fish, but I tried this because I absolutely loved it on a camping trip where it was fresh caught and pan fried immediately.  Anyway, I had no trouble with the recipe.  I should mention that we ordered this off a menu at a restaurant once and likewise were impressed with the flavor.  They had use slivered almonds and Amaretto liquer drizzled over the trout.  I did the same here with the following changes.  I did not have slivered almonds.....ony whole ones, so I chopped them to a medium fine grind and sprinkled the cooked trout with it.  I also drizzled the trout on the plate with Amaretto.  The wife absolutely loved this dish but most of all was absolutely "over the moon" with the taste of the "skin" which she had never tasted before.  Caution: make sure you remove the bones by pulling the spine backwards and out in one piece after cooking the fish.  The fish will fall away from the skeletal structure.  You can see this done on TV shows.

I love Amandine! This recipe was quick and easy. I did chop the almonds however because my husband does not like them whole with fish. Overall a hit! 

"Amandine is a culinary term indicating a garnish of almonds. Although a French term, in American cooking, it is correctly called "almondine", referencing the use of almonds."  -Wikipedia

Like many cooks, I've always been "afraid" of fish; it seemed as if it was so easy to undercook it or overcook it that it was a meal I ordered when we went out to eat, but avoided at home. This trout changed all that!  First of all, it *truly* is a 30-minute meal. If it hadn't taken so long to bring the water for the potatoes to a boil, I would have had it done in less time than 30 minutes. The trout came out moist and flavorful, and my husband has already asked when we're having it again.  One change I did make: I roasted the asparagus, instead of steaming it, with olive oil, salt and plenty of freshly-ground pepper. (400 degree oven for 20 minutes... Absolutely delicious!)  To those who deemed this recipe as bland (or *anyone* who calls a recipe bland, for that matter), I have to wonder about your seasoning. Most recipes call for "salt and pepper, to taste". If it tastes bland, then you need more S&amp;P. It's that simple.   This menu has gone into our regular rotation. Thanks, Rachael!

This was a fast, easy recipe, but not impressive. I think if I were to make this Almondine recipe again (which I probably won't), I'd sliver the almonds-whole almonds are a bit too hard to handle when eating the fish. I could see making this if you're in a hurry. I could also see making this if I were on a camping/canoeing/boat trip, and caught fresh trout. The fact that it requires few ingredients would make it a good "outdoors" recipe, when you can only take a few things along. Otherwise, I'd look for a different almondine recipe. P. S. I believe the word is "almondine", not "amandine".

This recipe was so easy to make. This was my first attempt at Trout and my husband and I loved it! This is on our favorite list  Antonia Gardner Plano TX

This was very easy, and very quick.  Love all of Rachael Ray's recipes!

I was a little nervous about cooking the trout - it looked like there were several steps.  But, it was really easy!  Tastes great!  I skipped the garnishing just to save time.

This recipe is not one of my favorites.  I wouldn't do it again.

I had 15 minutes to find something for dinner before heading home after work-I clicked on Rachel Ray (she is my favorite cheif) and printed out this recipe - had all ingredents but asparagus - but bought it - took no time to make all and what an awesome dinner - i added a spinich salad with cranberries-bacon-mandrine oranges-and red wine dressing - GREAT MEAL

Cornmeal Battered Trout

cornmeal

flat-leaf parsley,

garlic salt

onion salt

white pepper

rainbow

canola oil

Lemon slices,

Mix egg and water and slowly whisk in flour and cornmeal. Add parsley, garlic salt, onion salt, salt, and ground white pepper. Lay prepared fish in batter while oil is heating.

In heavy skillet (preferably cast iron or non-stick), heat oil over medium-high heat until a 1/2 teaspoon batter dropped into it sizzles and begins to brown. Fry fish for 3 minutes on each side. Remove and drain on paper towels.

Garnish with lemon slices and flat-leaf parsley leaves.

Serving suggestion: Southern tartar sauce (chopped piccalilli mixed with mayonnaise) and hot green pepper sauce.

I have never used a batter on my fish, I tried this with frozen perch, I added more salt (to taste), and I swicthed the flour and cormeal meas. around, but other than that it was very good and will use this base the next time I cook battered fish,  so thanks for helping me add some thing new to the table.

This batter may very well be good with Trout but It's killer with Tilapia.  Thanks for the recipe.

Cornmeal-Crusted Trout

unsalted butter,

shallot,

tomato,

white wine vinegar

tarragon

beans

3-ounce trout fillets, pin

half-and-half

Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat. 

Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm. 

Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates. 

Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce. 

Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g 

Panfried Trout

trout,

sage

stone mill ground cornmeal or all-purpose flour

bacon fat

lemon

Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.) 

Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges.

Grilled Trout

whole 1 pound trout, cleaned

Salt

Pepper

orange juice

raspberries

basil chiffonade

Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.

I added a little Pomegranate juice and sugar to the orange juice before I added it.  I have tried it both ways and this way is the best, just my opinion; came out amazing.  

Pretty easy.  The trout was pretty good.  I will probably try another recipe next time I cook trout.

Easy, Healthy and tasty meal. Steaming pockets on the grill do a great job of concentrating the flavors and infusing them into the fish.  Enjoy!

Top 21 trout recipes recipes from across the web

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Garlic Butter Steelhead Trout in Fo...

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Trout Fillets with Balsamic Vinegar...

Seared Trout over Succotash

Trout Amandine, Steamed Asparagus, ...

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Grilled Trout

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