39 crout recipes

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Whole trout scored and glazed with teriyaki, lime juice, and fresh dill, then grilled over medium-hot coals until the skin crisps and the glaze lacquers. Simple, four-ingredient weeknight fish.

Whole rainbow trout stuffed with chopped onion and tomatoes, spritzed with lemon juice, wrapped in foil, and grilled for 20 minutes. Five ingredients. Campfire-simple and stream-to-table fresh.

Broiled rainbow trout glazed with a reduced sake, soy sauce, and ginger sauce. Japanese-inspired fish that cooks in just 4 minutes under the broiler.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Little Chief smoked salmon brine with soy sauce, brown sugar, white wine, garlic, and Tabasco. Pat dry, form the pellicle, and smoke for sweet-savory deli-style salmon.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

Pan-fried fish in seasoned flour with a sharp rosemary, garlic, and white wine vinegar pan sauce. A Greek-style fish dish with bright, piquant flavors built right in the skillet.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.