188 trout recipes

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Whole trout stuffed with mushrooms, green onions, and Parmesan, broiled until the skin crisps and fish flakes. Quick weeknight seafood dinner in 25 minutes.

Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.