190 crout recipes

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 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.

Whole trout stuffed with mushrooms, green onions, and Parmesan, broiled until the skin crisps and fish flakes. Quick weeknight seafood dinner in 25 minutes.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Chippewa trout marinates whole dressed fish in sherry, butter, and lemon juice, then wraps each one in bacon and grills over an open fire until the bacon crisps and the flesh flakes clean.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

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.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

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.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.

Smoked trout and grilled apple strudel wraps flaky phyllo around a savory filling of smoked trout, fire-charred Granny Smith apples, shallots and cream cheese. Restaurant-style appetizer.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.

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