Best 11 Citrusy Walnut Crusted Rainbow Trout Recipes

CITRUSY WALNUT-CRUSTED RAINBOW TROUT

Steps:

• Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
• Coat nonskin side of trout with mixture and set aside.
• In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
• Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

PAN-FRIED RAINBOW TROUT

Steps:

• Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
• Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
• Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

NUT CRUSTED LAKE TROUT

Steps:

• Preheat oven to 415°F.
• Mix together nuts, paprika, salt, and garlic and/or herbs if you choose to use them.
• Spread on a plate.
• Wash and pat dry fish fillets.
• Press each fillet into the nut mixture, coating both sides.
• Bake in ungreased baking pan (the oil content in the nuts is sufficient to keep fish from sticking) until coating is crispy-ish and fish flakes (about 15 minutes or so).

EASY SKILLET ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

PLANK BAKED RAINBOW TROUT

Steps:

• Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
• Preheat the oven to 375 to degrees F.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
• Place the planks in oven for approximately 15 to 20 minutes.
• Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

CAMPFIRE WHOLE RAINBOW TROUT

Steps:

• Lay fish on single sheet of Foil. Make sure you have enough extra to wrap into a bag around fish.
• Season trout with Cajun Seasoning. You can use whatever seasoning you like. I just happen to have this stuff.
• Cut 1-2 tbsp of butter and place inside the fish.
• Wrap fish up in Aluminum foil, forming a packet.
• Place fish on campfire grate. Now this is tricky. The bigger the fish the longer the cooking time. A good measure is to open it up after about 8-10min and check the eye. If it is white and popped out, that means its good to go. Also test for flakyness of the meat. Don't' worry if you cook the fish a little long. The butter inside keeps the meat moist and tender.
• Remove from grill, Unwrap and devour.
• To eat, Scrape the fish meat downward with a fork to remove the meat from the ribs. Cooking inside the foil makes the meat fall off, so it shouldn't be too difficult.

STUFFED RAINBOW TROUT

Steps:

• Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
• Remove from heat, stir in parsley and next 4 ingredients.
• Add bread cubes; toss gently.
• Combine egg and white wine; stir into bread mixture.
• Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
• Rinse trout; pat dry.
• Sprinkle inside of fish evenly with ½ tsp salt.
• Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
• Dredge fish in flour.
• Place over stuffing, overlapping slightly.
• Drizzle with reserved lemon juice mixture.
• Place bacon over trout.
• Cover and bake at 350* for 45 minutes.
• Uncover and bake an additional 15 minutes.

LEMON THYME RAINBOW TROUT

Steps:

• Divide fish into 4 equal pieces if necessary.
• In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
• Dip fish into lemon juice; dredge in flour mixture, turning to coat.
• In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

ITALIAN-MARINATED BAKED RAINBOW TROUT

Steps:

• Marinate trout in Italian dressing in the refrigerator overnight.
• Preheat oven to 350°F.
• Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
• Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.

WALNUT CRUSTED TROUT FILLETS

Steps:

• Using fork, stir flour, sage, salt and pepper on large plate to blend.
• Whisk eggs in medium bowl.
• Place walnuts on another large plate.
• Sprinkle trout fillets with salt and pepper.
• Dredge trout in flour mixture, then dip in eggs to coat.
• Press both sides of trout in walnuts to coat.
• Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
• Add 2 trout fillets to each skillet.
• Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
• Transfer trout to plates.
• Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
• Serves 4.