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Started By
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Anyone have a good and simple speckled trout recipe?
Posted on 6/3/18 at 11:20 am
Posted on 6/3/18 at 11:20 am
Sick of always frying it. I was thinking about doing it almondine or Parmesan crusted but figured there was an even easier way. TIA
7
Posted on 6/3/18 at 11:27 am to TitleistProV1X
Bronzed...lightly season the filet with your favorite creole/Cajun blend plus paprika.
Heat a little butter over med heat, sauté the fish until opaque half way up the side, flip and finish. Hit with a squeeze of lemon and serve. Takes all of 3 to 4 minutes, depending on the size of the fish.
Heat a little butter over med heat, sauté the fish until opaque half way up the side, flip and finish. Hit with a squeeze of lemon and serve. Takes all of 3 to 4 minutes, depending on the size of the fish.
Posted on 6/3/18 at 11:46 am to TitleistProV1X
In a wok cook filets with olive oil green onions a bit of garlic and soy sauce once the filets are cooked toss with angel hair pasta top with fresh cracked black pepper and some Parmesan cheese. Quick easy and delicious.
Posted on 6/3/18 at 11:46 am to TitleistProV1X
Leave skin on, put salt and pepper and lemon juice. Grill skin side down until flakey.
Posted on 6/3/18 at 12:25 pm to TitleistProV1X
Broil it on high seasoned with lemon, butter, salt and pepper.
Posted on 6/3/18 at 1:16 pm to TitleistProV1X
Get them and leave skin on
Stuff with rosemary and citrus fruits.
Place on a roasting rack an into the oven
The skin will peel right off.
Stuff with rosemary and citrus fruits.
Place on a roasting rack an into the oven
The skin will peel right off.
Posted on 6/3/18 at 2:13 pm to Trout Bandit
quote:
Broil it on high seasoned with lemon, butter, salt and pepper.
This. Just don’t keep them in the oven for too long. 6 Minutes, maybe, at broil temperature.
Posted on 6/3/18 at 2:15 pm to ragincajun03
Yep about 5-6 minutes total on the top rack.
Posted on 6/3/18 at 2:22 pm to ragincajun03
quote:
quote:
Broil it on high seasoned with lemon, butter, salt and pepper.
This. Just don’t keep them in the oven for too long. 6 Minutes, maybe, at broil temperature.
Add some garlic to that and a little worcestershire, parsley flake AND either Cavenders (careful because its salty) or Old Bay
Definitely BROIL and get a nice crusty finish going on them.
Serve with garlic and herb pasta and side of cream spinach.
This is what Ive done the past few outings of catching specks
Posted on 6/3/18 at 2:22 pm to TitleistProV1X
Next time you catch some, clean them whole. Images are gone from old hosting site, but take a look at this thread.... LOVE this
Whole Trout w Salsa Verde
Whole Trout w Salsa Verde
Posted on 6/3/18 at 3:16 pm to TitleistProV1X
broiling or baking sounds great in theory but I need crust on trout.
season and flour, sautée till crispy then make a quick sauce in the pan with more butter, lemon and capers
season and flour, sautée till crispy then make a quick sauce in the pan with more butter, lemon and capers
Posted on 6/3/18 at 3:31 pm to cgrand
quote:
but I need crust on trout.
Ive been getting it cooking under the flame. Not bread but the fish itself. Closest thing I can think of is "munchos" chips in texture.
Posted on 6/3/18 at 4:33 pm to LeTigre de La Marais
Some great suggestions, thanks!
Posted on 6/3/18 at 5:29 pm to cgrand
quote:
capers
Yuck.
Posted on 6/3/18 at 5:40 pm to TitleistProV1X
Also a way to do the butter/lemon/etc is to use an aluminum pan..
Put in an a egg or acorn cooker going really hot. 500 +
That will cook them fast like frying and they hold together better. It probably only takes 5-6 minutes. Check it after 3. Man Id love to do me a redfish on the half shell like that.
Put in an a egg or acorn cooker going really hot. 500 +
That will cook them fast like frying and they hold together better. It probably only takes 5-6 minutes. Check it after 3. Man Id love to do me a redfish on the half shell like that.
Posted on 6/3/18 at 5:45 pm to ragincajun03
heathen
Posted on 6/3/18 at 5:51 pm to LeTigre de La Marais
Trout Meuniere
4 Speckled trout fillets 1/2 to 3/4 inch thick
Seasoned Flour
Unsalted butter
Season flour with salt, paprika, red, white and cayenne pepper to taste, garlic powder & onion powder.
Lightly dredge fillets in flour and saute’ lightly over medium high heat in large heavy pan until golden brown on both sides. Keep warm and repeat.
Sauce
1 stick of Butter
Juice of 4 Lemons or Limes
Zest of 2 lemons or lime
3 Tbsp Parsley, finely minced
1-2 Green Onions, finely minced
1 Garlic Clove, finely minced
1/2 -1 tsp Sea Salt
1 tsp White Pepper
½ tsp Cayenne Pepper
1/4 cup Dry White Wine
Melt butter in a heavy saucepan and allow to brown, until that slightly nutty aroma is released, being careful to not let burn. Add onion and parsley, sautéing lightly for 2-3 minutes over medium heat. Add garlic and sauté for an additional 2-3 minutes. Add all other ingredients and cook over medium high heat stirring constantly for 3 minutes. Adjust seasonings to taste and pour over fish.
4 Speckled trout fillets 1/2 to 3/4 inch thick
Seasoned Flour
Unsalted butter
Season flour with salt, paprika, red, white and cayenne pepper to taste, garlic powder & onion powder.
Lightly dredge fillets in flour and saute’ lightly over medium high heat in large heavy pan until golden brown on both sides. Keep warm and repeat.
Sauce
1 stick of Butter
Juice of 4 Lemons or Limes
Zest of 2 lemons or lime
3 Tbsp Parsley, finely minced
1-2 Green Onions, finely minced
1 Garlic Clove, finely minced
1/2 -1 tsp Sea Salt
1 tsp White Pepper
½ tsp Cayenne Pepper
1/4 cup Dry White Wine
Melt butter in a heavy saucepan and allow to brown, until that slightly nutty aroma is released, being careful to not let burn. Add onion and parsley, sautéing lightly for 2-3 minutes over medium heat. Add garlic and sauté for an additional 2-3 minutes. Add all other ingredients and cook over medium high heat stirring constantly for 3 minutes. Adjust seasonings to taste and pour over fish.
Posted on 6/3/18 at 10:16 pm to OTIS2
quote:
Bronzed...lightly season the filet with your favorite creole/Cajun blend plus paprika. Heat a little butter over med heat, sauté the fish until opaque half way up the side, flip and finish. Hit with a squeeze of lemon and serve. Takes all of 3 to 4 minutes, depending on the size of the fish.
This. Just did it yesterday. Awesome. Easy.
Posted on 6/4/18 at 6:06 am to cgrand
Love a lemon, butter caper sauce
Posted on 6/4/18 at 6:27 am to SOLA
Lemon, butter, salt, Pepper and fresh dill. Bake til done.
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