178 trout recipes

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.

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.

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.

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.

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.

Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.

Trout fillets baked in parchment parcels with julienned courgettes, carrots, mangetout, herb butter, and fresh mint. An elegant en papillote dish for a dinner party.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

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.

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.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

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.

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 roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Whole trout stuffed with mushrooms, green onions, and Parmesan, broiled until the skin crisps and fish flakes. Quick weeknight seafood dinner in 25 minutes.