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Trout has a mild flavor and a tender, flaky texture that makes it surprisingly versatile. With these easy recipes from Food Network you can tuck it into tacos, toss it with a salad, fry it for a ...
Add the almonds and remaining butter and continue to cook, basting, until the butter and almonds brown, the trout skin is crisp and the fish is cooked through, another 3 to 5 minutes.
Trout, an oily fish with incredible flavor, can be an elegant dinner option. Dive into these simple — but effective — trout recipes from Food Network.
In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste. In a small bowl, mix together the mustard and the juice of 1 lemon.
To make the pecan crusted trout: Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter.
Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes.
Deselect All. 2 tablespoons white wine. 4 (6-ounce) trout fillets. 1 teaspoon salt, plus more for seasoning. 1 teaspoon Essence, recipe follows. 1 cup all-purpose flour
Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps.
Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes. Transfer the trout to serving plates.