156 tout 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.

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.

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.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

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.

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.

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 trout or salmon baked on a bed of sliced vegetables with bacon draped on top. Just four ingredients and 30 minutes for a no-fuss fish dinner with built-in sides.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

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.

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.

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.

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.