178 trout recipes

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Salmon en croute wrapped in golden puff pastry with a herbed white fish mousse between two fillets. A stunning centrepiece shaped to look like a whole fish.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Kakavia is the Greek fisherman's soup: tomato, fennel, and herb broth simmered with mixed fish, lobster, shrimp, and scallops, ladled over thick toast. Rustic Mediterranean seafood stew at its most generous.

A succulent seafood stew, best serve it hot with some good crusty bread.