29 trout recipes

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Broiled rainbow trout glazed with a reduced sake, soy sauce, and ginger sauce. Japanese-inspired fish that cooks in just 4 minutes under the broiler.

Whole rainbow trout stuffed with chopped onion and tomatoes, spritzed with lemon juice, wrapped in foil, and grilled for 20 minutes. Five ingredients. Campfire-simple and stream-to-table fresh.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Whole trout scored and glazed with teriyaki, lime juice, and fresh dill, then grilled over medium-hot coals until the skin crisps and the glaze lacquers. Simple, four-ingredient weeknight fish.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.

Simple baked trout in white wine with herbs and garlic. Minimal prep, maximum flavor. Whole trout bakes in 30 minutes for an elegant, light dinner for four.