Recipe Tag: Trout

Spicy Pumpkin Seed Fish

Preheat the oven to 325°F.

Place the pumpkin seeds, paprika, salt and pepper on a small plate. Stir well with a fork.

Place the fish filets on the plate pressing down so that the pumpkin seeds stick to the fish. Turn the filets and coat well with the seasoning and pumpkin seeds.

Place a medium sized skillet over medium high heat. Add the olive oil to the pan.

When the oil is hot add the fish to the pan. Press down on the fish with a spatula firmly.

Cook for about one minute and then transfer the pan to the oven.

Roast for about 6 minutes on one side and then turn the fish. Roast for another 4 to 7 minutes.

Remove the pan from the oven and transfer the fish to plates.

Place the pan over medium heat and add the white wine and butter. Cook, stirring with a whisk, for about 3 minutes until the sauce has reduced by about half.

Serve the fish topped with the sauce.

Sautéed Trout with Corn Vinaigrette

Place 2 teaspoons of the olive oil in a large skillet over high heat.

Sprinkle the trout with paprika.

When the oil is hot place the trout in the pan skin side down.

Cook for about 7 to 10 minutes until the skin is crisp.

Turn and cook for another 3 – 5 minutes.

Remove from the pan and place on a plate.

Place the plate in the refrigerator to chill.

Reduce the heat to medium and add the corn to the pan. Cook for about 5 minutes tossing frequently.

Remove to a large bowl. Add the remaining 2 teaspoons olive oil to the corn and toss.

Add the vinegar, pumpkin seeds, shallot, rosemary, salt and pepper. Toss well and place in the refrigerator to chill.

When the corn and trout is chilled place the lettuce and tomatoes in a bowl and toss well.

Place the chilled trout on plates and add half the salad to each plate. Serve.

Trout with Tarragon Mustard Sauce

Mix together the mustard, chicken stock, lemon juice, maple syrup, tarragon, salt and pepper in a small dish.

Place a large non-stick skillet over medium-high heat. Add the olive oil.

When the oil is hot and almost smoking add the trout filets skin side down. Reduce the heat to medium and cook for about 5 minutes. Turn and add the mustard sauce mixture.

Cook for another 2 – 3 minutes. Remove the filets to warm plates.

Add the butter to the sauce and swirl. As it melts add the milk and swirl. Cook for about 45 seconds and serve on top of the trout filets.

Trout Almondine

Place the almonds in a small skillet over medium high heat.

Cook for about 10 minutes, tossing frequently, until the almonds are lightly toasted. Reduce the heat if necessary so that they toast and do not burn. Set aside.

Combine the flour and cayenne pepper on a plate until well blended.

Place the milk on a second plate.

Place a large skillet over medium high heat. Add the olive oil and swirl.

When the oil is hot, dredge each trout fillet in the milk and then the flour.

Place the dredged fish fillets in the pan and cook on one side for about 6 minutes.

Turn and cook for another 4 to 6 minutes.

Remove the fish to the serving plates, then add the butter to the pan.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the white wine, lemon juice, and salt. Cook for about 2 minutes.

Add the almonds, cook for about one minute, then pour the sauce over the trout.

Serve.

Roasted Trout with Sage Pecan Granola

Place a small skillet over medium high heat.

Add the pecans and toast them, toss frequently. Adjust the heat so the pecans brown but do not burn.

Place the toasted pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of 1/8 inch pebbles. (This should only be one or two pulses.)

Place the pecan mixture in a small bowl and add the breadcrumbs. Fold together until well blended.

Place a large skillet in the oven and preheat the oven to 375F.

When the pan is hot, add 1 teaspoon of oil to the pan.

Add the pecan-breadcrumb mixture to the skillet and toast for about 10 minutes. Toss occasionally and remove from the oven when the mixture is golden brown.

Remove to a bowl and set aside. Return the pan to the oven.

Place the trout skin side down on a small plate or cutting board.

Brush the top (the skinless side) with the maple syrup.

Add the oil to the pan and then the trout, skin side down.

Cook the fish for 5 minutes.

Change the oven temperature to broil.

Broil the fish for 3-5 minutes, or until the crust is lightly browned.

Remove the pan from the oven and place the trout filets on separate dinner plates.

Top with the pecan granola and serve.

Pumpkin-Crusted Trout with Lemon Sauce

Preheat the oven to 400F. Place a large ovenproof skillet in the oven.

Whisk together the egg white, lemon peel, salt, tarragon, mustard and black pepper.

Place the pumpkin seeds in a mini chopper and chop until the seeds are broken into small pieces. This should take only five to eight pulses. Alternatively, you can place the seeds in a zippered plastic bag and crush them with a rolling pin.

When the pan is hot, dredge the flesh side of the fish in the egg white mixture, then dredge in the pumpkin seeds. Coat only one side of the trout.

Place the olive oil in the hot pan, swirling to coat the bottom of the skillet well. Place the trout, coated side down, in the pan. Cook for 8 minutes and add the lemon juice to the pan. Cook for 2 to 4 minutes and serve.

Pecan Crusted Trout

Place the pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of coarse sand. (The pecans should be about the size of dried quinoa – smaller than dried lentils.)

Place the pecan mixture in a small bowl and add the maple syrup. Fold together until well blended.

Place a large skillet in the oven and preheat the oven to 375F.

Place the trout skin side down on a small plate or cutting board. Pat the pecan mixture evenly onto the flesh side of the trout.

When the oven is hot, add the olive oil to the pan and return to the oven (to heat the oil). After 1 minute, place the trout filets in the pan, skin side down, and return the pan to the oven. Cook the fish for 5 minutes.

Set the oven to broil.

Broil the fish for 3-5 minutes, or until the crust is lightly browned.

Remove the pan from the oven and place the trout filets on separate dinner plates.

Place the pan on the stove over medium-high heat.

Add the white wine to the pan, swirl for 30-45 seconds, and add the butter. Stir until melted, and top the trout filets with the sauce. Serve.

Fish in Parchment with Manhattan Clam Chowder

Scrub the clams under cold water.

Place the water in a sauce pan over high heat. Add the clams and cover.

Cook until the clams are open. Remove from the heat and put the clams aside. When cool, remove the clams from the shells and place in the refrigerator.

Strain the clam water through a cheesecloth or coffee filter and set aside.

Place the oil in a large sauce pan over medium heat. Add the garlic and onion.

Cook, stirring frequently, for about 3 minutes.

Add the celery. Cook for about 2 minutes until the celery begins to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserved clam broth.

Stir, reduce the heat to simmer, and cover the soup. Simmer for 30 minutes. Remove the cover and cook for another 15 minutes. While the soup is cooking, use a spoon or spatula and press the tomatoes to break them up. The consistency of the soup should be like thick tomato sauce.

While the soup is simmering, place the remaining 2 cups water in a medium sauce pan over high heat.

When the water is hot, add the potatoes. Cook for 10 to 15 minutes until they are slightly soft.

Drain the potatoes and add them to the sauce. Fold together, remove from the heat and let cool.

Preheat the oven to 325°F.

You will need 2 pieces of parchment, each about 15″ x 24″.

Fold each piece of parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the clam chowder on each parchment paper. Reserve about two tablespoons to put on top of the fish.

Center on one side of the cut heart so that the other side will fold over the top of the filets easily.

Put the fish on top of the clam chowder. Top with the remaining clam chowder and the clams.

Sprinkle 1/8 tsp. of the salt over each of the fish filets. Add fresh pepper to taste.

Place the pouches on a cookie sheet and then into the oven. Cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut, so be careful. Serve in the pouch.

Baked Cumin Trout with Squash and Pumpkin Seeds

While the Wild Rice is cooking combine the first 3 tsp. olive oil with the salt, black pepper, maple syrup, vinegar and ground cumin in a small bowl. Mix thoroughly.

Preheat the oven to 400°F.

Place the remaining teaspoon of olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook for about 3 – 5 minutes. As the seeds begin to brown add the diced yellow squash.

Cook stirring occasionally over medium heat until the squash just begins to soften. Remove from the heat.

When the rice is done divide it between two ovenproof dishes (like an au gratin dish). Place the trout on top of the wild rice and top each with about 1/4 of the oil and cumin mixture. Place the trout in the oven and cook for about 5 minutes.

Spoon the remaining oil and cumin mixture over the trout. Top the trout with equal portions of the cooked squash and pumpkin seed mixture between. Return the trout to the oven for another 5 – 7 minutes. Serve.