EASY 20-Minute Oven Baked Trout Recipe
Learn how to cook trout in the oven for a tender, juicy, and flavorful fish dish. This oven baked trout recipe is easy to follow and only requires a few simple ingredients. Use this simple recipe for smaller freshwater varieties like rainbow trout. Tips for substituting larger varieties of fish are in the recipe on the blog.
Printable Recipe:
Recipe Ingredients
• Olive oil
• 2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
• 1 lemon, sliced
• 4 fresh parsley or dill sprigs
• Salt and freshly ground black pepper
Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). We also share how to fillet your trout after it is done baking. It is really easy!
How to Make Grilled Trout: Follow the directions in the video to make each packet. Heat grill to medium-high heat. Place the packets over indirect heat. Grill 10 to 15 minutes, or until cooked through.
Note: Parchment paper can be used instead of aluminum foil to make the cooking packet.
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Clean and cook a rainbow trout with Chef Mike from Wüsthof.
Learn simple, time saving techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
Thai Crispy Fish With Chilli Garlic Sauce | Fried Fish Recipes | Authentic Thai Recipe
This crispy fish has a sweet, tangy and spicy sauce made with lots of chili and garlic. It is a very popular dish in Thailand.
Ingredients:
• Sea bass 1
• Salt
• Black pepper
• Garlic
• Ginger
• Green chilli
• Spring onion
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Coriander powder ½ tsp
• Fresh lemon ½
• Rice flour ¼ cup
• Corn flour ½ cup
• Vegetable oil (deep fry)
Chilli garlic sauce
• Cooking oil
• Garlic chop 2 tbsp
• Red chilli chop 2 tbsp
• Sugar 1 tbsp
• Tamarind paste 1tbsp
• Fish sauce 1tbsp
Let us know in the comments how this recipe came out for you.
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Whole Trout Recipe
Chef Clayton Chapman walks us through the steps of cooking a whole trout. Served with an amazing veggie medley. Easy recipe for making a whole fish. This dish can usually be found on the menu at The Grey Plume
How to Cook Trout Chinese Style (Feasterville-Trevose, PA)
Make sure to READ the description for MORE DETAILS:
Here is the full recipe for this dish:
STEAMED SOY-SAUCE RAINBOW TROUT (FAMILY RECIPE)
Preparation+Cooking time: 32 minutes
Ingredients:
-- 2-3 Trout, 1/2 to 3/4 lbs each. Whole fish.
-- 6 pieces of garlic, each chopped in half.
-- 6 pieces of scallion, 2 inches each.
-- 6 pieces of scallion, 2 inches each. Chopped.
-- Half ginger head. Long cut.
-- 6 Teaspoons of Vegetable Oil (any oil will work. Olive oil is preferred)
-- 4 Teaspoons of Seasoning Sauce (i.e. Golden Mountain, but any seasoned soy-sauce will work)
-- 4 Teaspoons of Zhen Jiang vinegar (any vinegar will work, though)
-- 3 Teaspoons of sugar
-- 1 Teaspoon of salt
-- 3 Teacups of water (or until the fish is 3/4 covered in pan)
PREPARATION:
-- Clean the Trout. Make sure to take all of its guts out, including the dark stripe of blood in its belly. Use paper towel to remove excess moisture. If the Trout were frozen, make sure to defrost until the fish is at room temperature.
-- Cut each garlic in two pieces for more flavor. Cut 12 pieces of long scallion, 2 inches each. Chop 6 of them in smaller pieces, as seen in the video. Peel half of a ginger head and cut it into thin horizontal stripes.
The preparation process should take you about 15 minutes.
COOKING:
(1) Set up your heat on max and warm up your pan. Once the pan is warm, add the oil and let it heat. Make sure to distribute the oil evenly, so that the fish doesn't stick on the pan later.
(2) Once the oil starts heating up, add the cut garlic and sugar. Make sure to spread the sugar all around the pan. Once the oil starts working on the garlic, add the long scallion and the cut ginger. Let it fry for a couple seconds.
(3) Your pan is now ready for the fish! Add your Trout on top of your oily mix, carefully placing it away from you (so that the oil doesn't splash on you). Shake the pan for a little bit, so that the oil mix gets around and inside your fish's belly. Once the fish is in, make sure to not touch it too much! For a better final presentation, you want your fish to be as intact as possible.
(4) At this point, add the seasoning sauce (a.k.a. seasoned soy-sauce) and the vinegar. Spread the salt on top of the fish. Add the water until it covers 3/4 of your fish. Make sure to look at your clock at this step, since you will be cooking this fish for 15 minutes!!!
(5) Wait until the water boils. Once the water boils, set your fire on medium. Cook it for the remaining of the 15 minutes and turn the fire off.
(6) Add your chopped scallion on top of the fish. Mix it together with your concentrated sauce. Your fish is ready to be served! Bon Appétit!
The cooking process should take you about 17 minutes.
EXTRA NOTES:
-- This recipe works for different types of fish. It goes well with Crappie, Sunfish, Perch, and even Carp.
--If the fish that you are using is in the range of 1lb or above, make sure to cook it thoroughly! Instead of 15 minutes, cook it for 20-25 minutes or so.
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Rainbow Trout Skewers with Honey-Lime Sriracha Sauce & Asian Slaw
Share this appetizer-style dish with friends or enjoy it as an entree, either way it's healthy and flavorful!
Ingredients:
Honey-Lime Sriracha Sauce:
1/2 lime zest and juice
2 tablespoons honey
3 tablespoons Sriracha Sauce
Chili flakes (optional)
Asian Slaw:
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thin juliennes to make curls
1 small watermelon radish, sliced wafer thin and cut into halves
Chill in ice water and set aside.
Dressing for Slaw:
4 teaspoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon honey
Salt & pepper to taste
1 tablespoon sesame seeds (optional)
Micro greens for garnish (optional)
Sesame seeds for garnish
The Rainbow Trout:
4-6 ounce Clear Springs Rainbow Trout fillets
6” Skewers
Salt
Pepper
Directions:
Mix lime juice and zest, honey, sriracha, and chili flakes together and set aside.
Fill a large bowl halfway with ice water. Add to it the red and yellow bell peppers, carrot, zucchini, onions, and radish; set aside.
Vegetables will crisp and begin to curl in ice water.
Mix together the rice wine vinegar, sesame oil, honey, salt and pepper, then set aside. Reserve micro greens.
Heat a grill or grill pan to medium high heat.
Lay each fillet skin side down on cutting board. Using a sharp knife, make a small horizontal slice at the tail end. Do not cut through the skin. Holding on to the tip of the skin, place knife at the slice and begin to separate meat and skin, running the blade evenly down the length of the trout. Discard the skin.
Slice each fillet into two halves, lengthwise. Thread each trout piece onto skewers and season with salt pepper. Brush with the Honey-Lime Sriracha sauce.
Cook for 2-3 minutes per side, brushing with more sauce while cooking, turn once and continue adding sauce until fully cooked.
Drain the julienned vegetables. Toss with the dressing and mound about 2 cups in the bottom of a wide bowl. Place the skewers on the side of the slaw and garnish with micro greens and sesame seeds.