PLANK BAKED RAINBOW TROUT
Make and share this Plank Baked Rainbow Trout recipe from Food.com.
Provided by David04
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
- Preheat the oven to 375 to degrees F.
- Brush the trout, inside and out with olive oil.
- Season inside and out with salt and pepper.
- Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
- Place the planks in oven for approximately 15 to 20 minutes.
- Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
Nutrition Facts : Calories 412.9, Fat 19.7, SaturatedFat 5.2, Cholesterol 154.1, Sodium 385.9, Protein 55
RAINBOW TROUT ROASTED ON A CEDAR PLANK
Steps:
- Prepare and preheat your grill by building a fire on 1 side of the grill.
- In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
- Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE
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.
ITALIAN-MARINATED BAKED RAINBOW TROUT
Make and share this Italian-Marinated Baked Rainbow Trout recipe from Food.com.
Provided by periwinklejenn
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate trout in Italian dressing in the refrigerator overnight.
- Preheat oven to 350°F.
- Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
- Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
Nutrition Facts : Calories 63.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 43.1, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 0.4
More about "plank baked rainbow trout recipes"
BAKED RAINBOW TROUT WITH LEMON, BLACK PEPPER, AND GARLIC
From juliasalbum.com
4.9/5 (144)Total Time 30 minsCategory Main CourseCalories 521 per serving
- Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
- Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
MAPLE BALSAMIC RAINBOW TROUT - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (143)Total Time 20 minsCategory Main CourseCalories 335 per serving
- MAKE SAUCE/GLAZE: Whisk together all ingredients in a small glass measuring cup or bowl. If you want a slightly thicker glaze, whisk in the cornstarch and microwave sauce for 45-60 seconds. I do this. If you prefer a thin glaze, don't use the cornstarch.
- PREPARE TROUT: Line a pan, large enough to fit the trout, with parchment or tin foil sprayed with oil. Generously sprinkle trout with salt and pepper. Sprinkle chopped green onions over fish. Drizzle on half the sauce/glaze, reserving the rest for serving.
- ROAST/BAKE TROUT: for 8-11 minutes depending on the thickness of the fish. Note 1. Remove from oven and cut into portions. If you want to remove skin, slip a spatula between the bottom of the flesh and skin, then lift trout off. Drizzle on the remaining sauce and garnish with chopped parsley if desired.
EASY 20-MINUTE OVEN BAKED TROUT - INSPIRED TASTE
From inspiredtaste.net
Reviews 37Calories 285 per servingCategory Dinner
BAKED RAINBOW TROUT RECIPE (FOOL-PROOF!) - NOURISH …
From nourish-and-fete.com
OVEN BAKED TROUT RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
OVEN-BAKED RAINBOW TROUT FILLETS – MELANIE COOKS
From melaniecooks.com
CEDAR PLANK GRILLED TROUT RECIPE - RAINBOW OR STEELHEAD
From theblackpeppercorn.com
CEDAR-PLANKED TROUT - BIG GREEN EGG
From biggreenegg.com
SHEET PAN BAKED RAINBOW TROUT RECIPE | CHATELAINE
From chatelaine.com
PAN-FRIED RAINBOW TROUT - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BAKED STUFFED RAINBOW TROUT RECIPE - MONTANAOUTDOOR.COM
From montanaoutdoor.com
5 RAINBOW TROUT RECIPES
From allrecipes.com
18 TASTY RAINBOW TROUT FILLET RECIPES I CAN’T RESIST
From happymuncher.com
CEDAR PLANK WHOLE TROUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CEDAR PLANKED RAINBOW TROUT - RECIPE - COOKS.COM
From cooks.com
GARLIC BUTTER BAKED TROUT - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
You'll also love