One of the most fulfilling parts of a fishing spree is catching fish and learning how to cook them for dinner. Not only they abound with freshness, but digging in for these dishes is also a way for families to stick together as one. Primitive Survivors presents some trout recipes and how you can make them.
Baked Fresh Rainbow Trout
The rainbow trout is a favorite catch this season. It is both healthy — good for the heart — and fresh.
- 2 whole rainbow trout, gutted and cleaned, heads and tails still on
- 2 teaspoons olive oil, or to taste
- ¼ teaspoon dried dill weed
- ¼ teaspoon dried thyme
- salt and freshly ground black pepper to taste
- ½ large onion, sliced
- 2 thin slices lemon, optional
- With three easy steps, you can serve this baked rainbow trout to your family. First, pre-heat the oven to 400 degrees Fahrenheit. Grease a baking dish with some teaspoon of olive oil.
- Then, place the trout in the baking dish and use the remaining olive oil to coat. Season the fish both inside and outside with some dill, salt, and thyme. Stuff with slices of onion and ground pepper. Don’t forget to place your lemon slice on each fish.
- Bake in the oven for about 10 minutes. Then, pause to add water to the fish. Continue baking until the fish flake easily with a fork, for around 10 minutes or further.
The blending of pecan and trout is the special thing about this dish. Turn that wild outdoor adventure to a classy dining experience at home with the recipe, alongside references from AllRecipes.com.
- Four 4-oz fillets trout
- ½ cup crushed pecans
- cooking spray
- 1 teaspoon crushed dried rosemary
- 1 teaspoon salt
- black pepper to taste
- all-purpose flour, or as needed
- What’s good about the recipe is that it can be ready in 25 minutes. First, preheat the oven to 400 degrees F. Then, spray the baking sheet with some cooking spray.
- Start mixing your pecans, rosemary, salt and black pepper in a bowl. Use a separate bowl to place the flour. Dip the trout fillet in flour and remove excess, shaking off from the fillet, before dipping them into beaten egg and seasoned pecans, lighting pressing the coating onto the fish. Arrange them on the baking sheet.
- Bake in the oven until fish flakes with your fork, for around 12 minutes.
Classic and tasty, the Trout Amandine recipe is reminiscent of what you did in the fishing escapade, the serene waters of the surroundings, and the overall experience.
- Two whole 10-oz. trout, pan-dressed
- ¼ cup all-purpose flour
- salt and pepper to taste
- 4 tablespoons butter
- ½ cup blanched slivered almonds
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped for garnish
- Rinse and pat dry trout before seasoning it inside and outside with salt and pepper. Then, use the flour to dredge the fish.
- Start heating two tablespoons butter in a large skillet in high heat. Melt the butter. Add trout and brown both sides. Turn the heat down to medium and cook the fish for around five minutes on each side until cooked through. Remove trout and place on a serving plate, and keep warm.
- Wipe out your pan and add in two tablespoons butter. Cook butter over medium heat until color turns brown. Add the almonds and brown.
- Pour the sauce and almonds over the plated fish, and sprinkle with parsley and lemon juice. Use fresh lemon slices to garnish.