GRILLED RAINBOW TROUT
Ingredients
4 six-ounce fillets of rainbow trout. ¼ cup of canola oil. 2 tablespoons of fresh lime juice. 1 tablespoon of ginger root, minced. 1 teaspoon of grated lime peel. 1 teaspoon of crushed red pepper.
Preparation Instructions
In a suitably sized saucepan over medium heat, sauté the minced ginger and grated lime peel in the canola oil, until just lightly browned and aromatic. Remove the saucepan from the heat, then stir in the crushed red pepper. Once the oil has completely cooled, gently whisk in the lime juice and reserve. Heat the grill to a moderate temperature. Brush the grill pan with some oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes. Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque. Serve the trout immediately with a splash of the ginger/lime mixture.
FRIED TROUT
Ingredients
Trout: 2, each about 200 grams. Head and wings removed, scaled and cavity cleaned; Lime: 1; Dill: enough to fill the fish cavity; Oil: 2 tbsp; Salt; Pepper.
Preparation Instructions
1. Heat a frying pan with oil. 2. Make diagonal cuts on both sides of fish with a sharp knife at intervals of 1/2 inch. 3. Cut 4 thin slices from the lime and put aside. Sprinkle the juice of the lime over trouts and their cavities. 4. Season each cavity with salt and pepper. Fill the cavities with thin slices of lime and dill. 5. Fry each side of the fish for 10 min on medium heat till golden brown. 6. Meanwhile blend all sauce ingredients together. 7. Serve trouts with sauce and some boiled potatoes.
EASY BAKED TROUT
Ingredients
One 8 oz trout, boned; 4 slices of lemon; 2 tablespoons of lemon pepper; 1 tablespoon of butter; 1 cup of water.
Preparation Instructions:
Place the fish in suitably sized baking pan with water. Open the fish and spread with ½ teaspoon of the butter. Put 2 lemon slices inside trout, add 1 ½ tablespoons of the lemon pepper. Close the fish and spread the remainder of butter on top. Place the other 2 lemon slices on top of the butter and then sprinkle with the remainder of the lemon pepper. Bake at 175°C for about 12 minutes.
FILLED TROUT
Ingredients
2 lbs of whole trout, cleaned; ½ cup of fresh mushrooms, sliced; ¼ cup of green onions, chopped; 2 tablespoons of grated Parmesan cheese; Salt and freshly ground black pepper, to taste.
Preparation Instructions
In a suitably sized bowl, combine the sliced mushrooms, chopped onions and Parmesan. Spoon the mixture into cavity of each trout; then season with salt and pepper. Close the cavities with skewers to secure the stuffing. Place on lightly greased broiler pan and broil about 4 inches from heat for about 6-8 minutes on each side or until the trout flakes easily.
