449 route recipes

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Butterflied trout brushed with a sticky sherry-fig reduction spiked with maple syrup and Dijon mustard, then broiled or grilled until flaky. An elegant 25-minute dinner.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Simple baked trout in white wine with herbs and garlic. Minimal prep, maximum flavor. Whole trout bakes in 30 minutes for an elegant, light dinner for four.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.