190 crout recipes

Quick and easy trout with lemon, butter and toasted almonds.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

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.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

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.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

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.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.