1) Baked Rainbow Trout Recipe
Ingredients:
Serves 2-3.
2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine
Directions:
Spray 13x9 inch pan with liquid shortening.
Arrange fish in pan and sprinkle with parsley, lemon juice and salt.
Heat oil in small skillet: fry onion and garlic till limp.
Pour over fish.
Place tomato on fish and pour wine over fish.
Bake 350 degrees 30-45 minutes.
2) Trout Almondine Recipe
Ingredients:
Serves 4
2 Rainbow Trout or Steelhead filets
1/4 cup sliced almonds
1 lemon
2 tablespoons parsley flakes
Directions:
Remove skin from the filets and wash with cold water.
Dry the filets with paper towels.
Preheat the Broiler.
Cut lemon in half and use the juice from one half of the lemon to rub on the filets.
Broil the filets for 3 to 4 minutes per side.
Remove from the broiler and sprinkle the sliced almonds on the filets.
Return the filets to the broiler to brown the almonds, about 1-2 minutes.
Cut the remaining lemon into slices and garnish the filets with the parsley and lemon slices.
3) Pan Fried Trout Recipe
Ingredients:
Serves 4
several brook trout or rainbow trout
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
yellow cornmeal
butter or margarine
lemon wedges
parsley
Directions:
Sprinkle cleaned trout (without heads) inside and out with salt and pepper.
Roll trout in cornmeal and fry in hot butter for about 3 to 5 minutes
on each side (depending on size) or until golden brown.
Fish should flake easily with a fork.
Serve with lemon wedges and garnish with parsley, if desired.