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Started By
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speckled trout.
Posted on 5/29/08 at 8:29 pm
Posted on 5/29/08 at 8:29 pm
any non-frying recipes? i have eaten way to much fried trout the last week.
Posted on 5/29/08 at 8:51 pm to GEAUXSCHOONER
Bake it.
Stack pats of butter, chopped onions and fresh tomato on top. Season with plain old salt and pepper.
Stack pats of butter, chopped onions and fresh tomato on top. Season with plain old salt and pepper.
Posted on 5/29/08 at 9:00 pm to coloradoBengal
Run through an egg wash; season with whatever; toss into panko breadcrumbs; saute in equal parts butter and olive oil until brown. Medium heat.
Posted on 5/29/08 at 9:54 pm to Martini
fresh cilantro, chopped tri-colored bell peppers, lime juice with the limes still in the dish, and butter.... salt, pepper, old bay and a little cumin or coriander.... bake in oven or wrapped in foil on grill.
Posted on 5/30/08 at 6:06 am to GEAUXSCHOONER
flour
1/2 cup almonds, sliced
4 5-6 ounce trout fillets
1 cup buttermilk
1 large lemon juice
seasoning mix
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon sweet paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon oregano, leaves
1/4 teaspoon thyme, leaves
1. Mix seasonings in small bowl, sprinkle on fillets then mix the rest with flour.
2. Melt 1 1/2 tbls of butter in heavy skillet. Simmer almonds till golden brown and set aside.
3. Dip fillets in buttermilk, dredge in flour mix, and saute in 5 tbls butter. Transfer fish to serving platter.
4. In same skillet, add lemon juice,1 1/2 tbls butter,and almonds. Saute 1 min. and pour over fish.
1/2 cup almonds, sliced
4 5-6 ounce trout fillets
1 cup buttermilk
1 large lemon juice
seasoning mix
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon sweet paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon oregano, leaves
1/4 teaspoon thyme, leaves
1. Mix seasonings in small bowl, sprinkle on fillets then mix the rest with flour.
2. Melt 1 1/2 tbls of butter in heavy skillet. Simmer almonds till golden brown and set aside.
3. Dip fillets in buttermilk, dredge in flour mix, and saute in 5 tbls butter. Transfer fish to serving platter.
4. In same skillet, add lemon juice,1 1/2 tbls butter,and almonds. Saute 1 min. and pour over fish.
Posted on 5/30/08 at 7:41 am to tavolatim
trout almandine is one of my favorite fish meals... damn, I want to go to Mandina's now.
Posted on 5/30/08 at 7:59 am to DaBeerz
Something I came up with last summer! I call it Cajun Asian Speckled Trout!
Season with your choice of all purpose seasoning:
(I use Slap Ya Mama, white pepper blend)
Garlic Powder
Ginger Powder
Tabasco Teriyaki Sauce
Batter with:
1 cup all purpose flour
1 cup of Panko (Japanese Bread Crumbs)
1/4 cup of Sesame Seeds
All purpose seasoning of your choice
Cook:
Pan fry with 50/50 Butter and EVOO
Enjoy!!!
Season with your choice of all purpose seasoning:
(I use Slap Ya Mama, white pepper blend)
Garlic Powder
Ginger Powder
Tabasco Teriyaki Sauce
Batter with:
1 cup all purpose flour
1 cup of Panko (Japanese Bread Crumbs)
1/4 cup of Sesame Seeds
All purpose seasoning of your choice
Cook:
Pan fry with 50/50 Butter and EVOO
Enjoy!!!
Posted on 5/30/08 at 8:36 am to tigahfan75
easy baked and broiled trout or redfish
preheat oven to 350.
on the stove, saute 1 chopped onion, 1/2 chopped bell pepper, 2 chopped celery stalks in 2 T of evoo for 8 min. add 6 chopped button mushrooms, for 3 min. add 1/2 cup white wine, 3 T worcestershire, tsp of red pepper or 3 shakes of tobasco and simmer for 5 min. remove from heat.
season trout filets with salt and pepper and
lay trout in 8 x 12 pyrex baking dish. cover with saute mixture. add 1/4 cup of evoo and 1/2 cup of white wine.
bake for 20 min. remove and sprinkle lightly with paprika.
broil for 6 to 10 min. careful not to burn vegetables.
preheat oven to 350.
on the stove, saute 1 chopped onion, 1/2 chopped bell pepper, 2 chopped celery stalks in 2 T of evoo for 8 min. add 6 chopped button mushrooms, for 3 min. add 1/2 cup white wine, 3 T worcestershire, tsp of red pepper or 3 shakes of tobasco and simmer for 5 min. remove from heat.
season trout filets with salt and pepper and
lay trout in 8 x 12 pyrex baking dish. cover with saute mixture. add 1/4 cup of evoo and 1/2 cup of white wine.
bake for 20 min. remove and sprinkle lightly with paprika.
broil for 6 to 10 min. careful not to burn vegetables.
This post was edited on 5/30/08 at 9:27 am
Posted on 5/30/08 at 8:50 am to GEAUXSCHOONER
Fish Menuire
Pat dry fish fillet and season as you like. I prefer Old Bay on my fish with a little Salt. Herbs can be added as well.
Melt a stick of real Butter.
Coat fillets with Flour.
Pan fry both sides till golden brown crust.
Remove fish, reserve Butter.
De-glaze with Lea & Perrins and Lemon Juice.
Pour over the fish and eat immediately.
Very quick and easy and one of my favorite ways to eat fish. Have everything else on the table and waiting as you want to eat it as soon as you pour the sauce over it........
Pat dry fish fillet and season as you like. I prefer Old Bay on my fish with a little Salt. Herbs can be added as well.
Melt a stick of real Butter.
Coat fillets with Flour.
Pan fry both sides till golden brown crust.
Remove fish, reserve Butter.
De-glaze with Lea & Perrins and Lemon Juice.
Pour over the fish and eat immediately.
Very quick and easy and one of my favorite ways to eat fish. Have everything else on the table and waiting as you want to eat it as soon as you pour the sauce over it........
Posted on 5/30/08 at 10:03 am to GEAUXSCHOONER
Coat with pecans and sautee
Posted on 5/30/08 at 11:33 am to Catman88
Place a dry black iron skillet on a burner or on your grill.
Place trout fillets in melted butter (room temperature)
Coat liberally by mixing.
Empty a jar of Paul Prudhomme's Blacken Seasoning onto plate.
Coat with seasoning on each side and blacken.
A little spicy but delicious
Place trout fillets in melted butter (room temperature)
Coat liberally by mixing.
Empty a jar of Paul Prudhomme's Blacken Seasoning onto plate.
Coat with seasoning on each side and blacken.
A little spicy but delicious
Posted on 6/1/08 at 3:55 pm to PVillePandG
Amandine or pecan crusted trout is great. I also sometimes make the meuniere sauce and add some pralined pecans for a little sweetness. Delicious.
Posted on 6/1/08 at 6:11 pm to GEAUXSCHOONER
put it on tin foil and grill it. throw some lemon, pepper, and garlic and butter on it
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