138 trout recipes

Quick and easy trout with lemon, butter and toasted almonds.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.

Today, you should try this way to cook a trout with almond, very easy,only 30 mins, you can share a very delicious almond trout with your families, all the stuff in this dish are very healthy,if you want to keep fit, balance protein, try it, it contains fish protein and vegetable protein, very perfect!

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.