CITRUS TROUT ALMONDINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.
GRILLED RAINBOW TROUT
Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
- Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
- Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings (about 5 ounces fish flesh to eat)
Number Of Ingredients 11
Steps:
- Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
- Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
- Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
- Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.
Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams
GRILLED TROUT
Steps:
- Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.
GRILLED CITRUS TROUT
Make and share this Grilled Citrus Trout recipe from Food.com.
Provided by CJAY8248
Categories Trout
Time 1h25m
Yield 4 trout, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 9 x 13 baking dish, place lemon, lime, and onion slices. Add the parsley, orange juice, oil, garlic, mustard, rosemary, and pepper and stir until well mixed. Add the fish to the dish and turn to cover with marinade. Cover and refrigerate about 1 hour. Preheat grill or broiler, with the rack about 5 inches from heat. Cover rack with foil, perforate it, and coat foil with cooking spray. Do not use spray near hot grill. Using a slotted spatula, transfer the fish to the foil covered broiler rack. Strain the remaining marinade into a small saucepan, reserving the lemon, lime, and onion slices. Warm marinade over low heat. Broil or grill the fish on one side, brushing them frequently with the marinade 6-8 minutes. Using a metal spatula, carefully turn the fish over. Brush fish again with marinade. Add the lemon, lime, and onion slices in an even layer on top of the fish, and continue broiling 6-8 minutes longer. Serve with fries and steamed spinach.
Nutrition Facts : Calories 394.9, Fat 17.7, SaturatedFat 3, Cholesterol 132.6, Sodium 123.3, Carbohydrate 10.5, Fiber 2.3, Sugar 3.7, Protein 48.6
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