Trending
If the dandelions coming up in your yard don't convince you that spring is finally here, then maybe the sight of fishermen lining the banks of local streams will do it. Though I don't fish myself, I'm on with preparing the catch and eating it, too.
There are many methods of cooking trout: foil-wrapped over an open fire, pan-fried, baked, broiled, battered deep-fried, grilled, smoked and poached (did I forget any?). As for trout recipes, the list is endless. Here are three that I hope will please.
Broiled Trout au Gratin sizzles in a light buttery sauce enhanced with tomato, onion and garlic, and to top it, a generous portion of bubbly jack cheese. It's delicious.
Now that the weather is warming, it won't be long till fresh herbs are abundant in gardens everywhere. Baked Trout with Garden Herbs is the perfect recipe to showcase them.
There's also a recipe for the resident grill master. Before cooking, marinate trout in tangy homemade dressing, or use bottled Italian. Fire up the grill and get ready for a treat.
Enjoy fishing season!
Broiled Trout
au Gratin
6 trout fillets
Salt and freshly ground pepper to taste
1/2 cup butter
1 small onion, chopped
2 medium garlic cloves, minced
2 medium tomatoes, peeled and chopped
1/2 cup picante sauce
4 ounces shredded Monterey Jack cheese
6 green onions (including tops), chopped
1 T. minced parsley
Lemon wedges
Directions: Position oven rack 4 inches below heat source. Preheat broiler. Lightly grease a large baking pan; set aside.
Pat fish dry on paper towels; sprinkle salt and pepper on both sides of each fillet. Place on the baking sheet.
Melt butter in heavy 12-inch skillet over medium heat. Add onion and garlic and cook till onion is transparent. Remove from heat and stir in tomatoes and picante sauce. Pour mixture over fish and place under broiler 5 minutes. Remove from oven.
Combine cheese, green onions and parsley, tossing well. Sprinkle mixture over fish and return to broiler till cheese is melted and bubbly. Serve hot garnished with lemon wedges. Serves 4 to 6.
Baked Trout with Garden Herbs
2 dressed trout (about 2 pounds)
Salt and pepper, to taste
3 T. chopped fresh parsley
2 T. minced green onions
2 tsps. minced fresh sage
2 tsps. chopped fresh chives
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 clove garlic, minced
1/4 cup unsalted butter
Lemon wedges
Directions: Sprinkle trout with salt and pepper to taste. Combine all herbs in a small bowl. Stuff half of herb mixture into each fish cavity. Place fish in a buttered 13x9x2-inch baking dish. Dot fish with butter. Bake in 350-degree F. oven for 20 to 25 minutes or till fish flakes easily when tested with a fork. Garnish with lemon wedges. Serves 2.
Marinated
Grilled Trout
(Short on time? Bottled Italian dressing works well, too.)
6 (3/4-pound) dressed trout, butterflied
1 T. fresh chives
6 sprigs fresh thyme
6 lemon wedges
Marinade:
1 cup vegetable oil
1 T. plus 1 tsp. salt
2 T. grated Parmesan cheese
1 1/2 tsps. sugar
1 1/2 tsps. Worcestershire sauce
1/2 cup vinegar
2 T. lemon juice
Directions: Prepare marinade by combining first 5 marinade ingredients in the container of an electric blender or a food processor. Cover and process 30 seconds. Add vinegar and lemon juice; process an additional 30 seconds. Cover and refrigerate till ready to use. Makes 1 1/2 cups.
For fish: Rinse thoroughly in cold water; pat dry and place in a large shallow non-metallic container. Pour marinade over fish. Cover and refrigerate 4 hours, turning fish once.
Preheat charcoal or gas grill to medium. Remove fish from marinade. Open the butterflied fillets and place skin side down on grill rack. Sprinkle fish with chives and top each fillet with a sprig of thyme. Lightly squeeze juice from the lemon wedges over fish. Place one lemon wedge on each fillet. Grill, basting frequently with marinade, 10 minutes or until fish flakes easily when tested with a fork. Serves 6.