84 tout recipes

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.

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.

Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.

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.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Chipotle grilled trout rubbed with a smoky paste of chipotle peppers, walnuts, and parsley, then grilled fast. The walnuts thicken the rub into a pesto-like crust. Great with hush puppies and salsa.

Tater tot casserole with seasoned ground beef and cream of celery soup topped with crispy frozen tater tots. A family-friendly weeknight dinner kids love.

Ground beef and green bean casserole with mushroom soup and a crispy Tater Tot topping. A hearty one-dish weeknight dinner the whole family will eat.

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.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.