Customer Recipes Always Welcome! Lemon Pepper Trout 1-2 lbs. trout fillet
1 Tbsp. lemon pepper seasoning
1/2 C. breadcrumbs
3 Tbsp. butter
Rinse trout under cold running water. Pat dry. Mix breadcrumbs and lemon pepper seasoning together. Melt butter in large, heavy skillet on med-high heat. Coat trout in breadcrumb mixture. When butter is melted place trout flesh side down in skillet. Fry 4-5 minutes. Turn and fry 4-5 minutes or until flesh is golden brown and flaky.
Pan-Fried Trout
1-2 lbs. trout (whole or fillet)
3 Tbsp. butter
1/2 C. cornmeal
Salt, pepper, garlic powder or onion powder to taste
Rinse trout under cold running water. Pat dry. Sprinkle with salt and pepper, garlic/onion. Melt butter in large, heavy skillet on med-high heat. Coat trout in cornmeal, shaking off excess. When butter is melted, place coated trout, flesh side down, in skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until flesh is golden brown and flaky.
Broiled Marinated Trout
1-2 lbs. trout (whole or fillet)
1/2 C. Italian Salad Dressing (any brand)
Place trout in a glass pan or platter, skin side down, and brush with dressing. Marinate for 30-45 minutes (the longer the marinating, the stronger the flavor) Place trout on buttered broiler pan, skin side down, and cook under broiler setting on top rack of oven. Broil 10-15 minutes or until trout is lightly browned and flaky. Do not turn trout over although you may need to rotate pan so that the trout cooks evenly. Serve with your favorite garnishes. (Note: this recipe can be adapted for the BBQ)
Trout Stuffed with Crabmeat
5-10 oz. Butterflied Trout
Stuffing
1-16oz. container of crabmeat
1/4 bunch of fresh parsley
3/4 capfuls of balsamic vinegar
1/4 tsp. garlic powder or 1 fresh clove chopped
1 whole scallion
1 C. mayonnaise
Mix all stuffing ingredients together. Stuff inside of each trout with stuffing mixture. Preheat oven to 400 degrees. Bake for 25 minutes or until trout meat is flaky.
Grilled Trout with Ancho Chili and Almond Pesto
4 ounces jarred, roasted red peppers, or 2-3 ancho or Anaheim chilies, roasted 1/4 cup blanched slivered almonds, toasted 1 tbs. olive oil 1 clove garlic 1/4 cup orange juice 4 six ounce trout fillets, butterflied
Puree chilies and next 3 ingredients in food processor or blender; set aside. Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes. Turn trout and grill for 2 minutes more, or until trout turns opaque. Serve immediately with a dollop of chili-almond pesto. (provided by Clear Springs Foods, Inc., Buhl, Idaho)