Garlic And Herb Broiled Rainbow Trout Recipes

Steps:

• Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well.
• Cover flesh side of each trout fillet with 1/4 of the mayo mixture.
• Broil 4" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Brush with lime juice. Broil with tops about 4 inches from heat 3 minutes.
• While fish is broiling, mix remaining ingredients.
• Spoon bread crumb mixture on top of fish. Broil about 1 minute longer or until fish flakes easily with fork.

Steps:

• Preheat broiler, or grill.
• In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
• Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
• Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

Steps:

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
• Serve with steamed vegetables, salad, orzo salad, whatever.