178 trout recipes

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

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

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.

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 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.

Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.

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.

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.

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 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.

Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

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.

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.

Broiled rainbow trout glazed with a reduced sake, soy sauce, and ginger sauce. Japanese-inspired fish that cooks in just 4 minutes under the broiler.