Easy Skillet Asian Rainbow Trout Recipes

Steps:

• Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
• In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
• In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
• Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
• Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
• Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Steps:

• Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

Steps:

• Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
• Coat nonskin side of trout with mixture and set aside.
• In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
• Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.