Give me some recipes for trout

[GakFoo]

a friend of my family brought me a ton of trout he caught on a recent fishing trip

its all filleted, and i froze it in ziplocs with water and i am defrosting it now to cook tomorrow night for a bunch of folks coming over for the ut hoops game

i eat a lot of fish, but i rarely cook it at home, my wife does not really like fish

give me some ideas/recipes. i'll be cooking for at least 6

 

[MirrOlure]

Speckled Trout or Rainbow/Brown/Lake Trout?

I presume you mean speckled trout, since people usually don't have a "ton" of freshwater trout.......here is my standby:

Ingredients:

Cajun Seasoning
Peanut Oil
Flour
Egg
Milk
Green Onion
White Wine
Slithered Almonds
Finely Grated Provelone (or other mild white cheese)

First, chop all of the green onion.....tons of it. Then take a sauce pan, fill it about 2/3 full with white wine, add the chopped onion, and simmer on low. Then,

1. Thoroughly thaw and dry the filets.
2. Prepare an egg/milk wash to run the filets through, then coat them with flour (seasoned with salt and pepper and/or cajun seasoning if you want).
3. Sear the filets on both sides in a skilet, with just enough oil to cover the bottom. We're not deep frying. Don't fully cook them, just make sure the oil is hot, with burner on near high, and no more than a minute on each side.
3. Place the fillets on a plate with some paper towels.
4. When you have browned all of the fillets, place them in one or more baking dishes (depending on how many you are doing, single layer
5. Pour the wine/green onion mixture over the fillets, just so that the bottom of the dish is covered an the chopped onion is covering the fillets. (You don't want to fill up the dish, just cover the bottom)
6. Sprinkle slithered almonds on the fillets, then lightly cover with grated cheese.
7. Place in oven (preheated to 350) and cook for about 15-20 minutes. Keep an eye on it, you want the cheese to melt, but no turn brown.

I love this because the onion and wine compliment the mild flavor of the fish.....not overpower or hide it.

Enjoy!

P.S. I did this off the top of my head, so if something doesn't make sense, let me know.

 

[DallasHorn]

This is one I like it is extremely basic, but tastes great.

Fisherman's Trout
6 trout fillets
1 medium yellow onion
1 Large lemon
6 to 8 cloves garlic, crushed
1/3 stick butter
Salt and ground black pepper

6 aluminum sheets.

Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.

Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.

I have cooked this on the grill or in the oven, can use campfire also. Make sure to check fish so it is not overcooked.

 

[GakFoo]

yes, speckled

his place is near rockport

 

[CHIEFLAZYBOY]

Another good recipe:

Mix orange juice and soy sauce (equally) and throw some filets in overnight. Pull them out and dust them with flour, and pan fry them in some butter.

Chief

 

[DallasCowpoke]

^

There'll be no need to cook it after "over night" in an acid-based marinade. Seafood should never sit in that sort of base more than 2-3 hours.

 

[MirrOlure]

BTW....this is the type of thread where you have to give us a report, with pics, if possible.

 

[BigLeonard]

How do you take the fishiness out of speckled trout (or any other fish I suppose)? I love fish in most cases, but it's always too fishy for me when I catch it myself.

 

[MirrOlure]

Properly handled, cleaned and fresh speckled trout should not be "fishy".

The process begins with the cath. They should be iced immediately and thoroughly, especially in hot weather. If you are wadefishing, they should be kept alive as long as possible until they can be put on ice.

They should remain cold throughout the cleaning and packaging process. Trout are made to be filleted. When doing so, make sure you get all of the skin off the back side. I also remove the ribs, along with the small "red streak" in the middle of the inside of the fillet.

When freezing, the best method, IMO, is the vacuum seal. If you don't have that, fill the ziplocs with wather, so that the fillets are completely covered, and place flat in the freezer.

 

[GakFoo]

the trout turned out great

mirrolure's recipe was the most intriguijng to me, but i used dallashorn's recipe this time for ease in preparation and because one of my guests doesnt eat anything fried, even pan fried (strict diet). served it with some rice pilaf cooked in chicken stock and steamed broccoli topped with rosemary and shredded parmesan

i'll probably try mirrolure's next time, as i still have three ziploc's of filets in the freezer

thanks again for the recipes

i got a digital camera for christmas and set it up for pics, but completely forgot. next time.

 

[pevodog]

I like to shake them in seasoned corn meal, and fry them @ 350 till they are floating good.

 

[jmrob93]

I heard this on a radio show the other day

!/4 cup mustard, 1/4 cup louisiana hot sauce-- marinate fillets 30 minutes

generously sprinkle lemon pepper then bread in corn flour

Fry-- I use canola get them out when they float

I will try this out soon-- I usually use mustard--and I hate mustard-- just nice tangy taste