110 trout recipes

Quick and easy trout with lemon, butter and toasted almonds.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

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.

Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.

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.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Chippewa trout marinates whole dressed fish in sherry, butter, and lemon juice, then wraps each one in bacon and grills over an open fire until the bacon crisps and the flesh flakes clean.

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.

Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.

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 trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.