973 route recipes

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

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.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

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.

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

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 trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

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.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

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.

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.

Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?