Best 4 Garlic Lime Marinated Trout Recipes

Indulge in a delightful culinary journey with our Garlic Lime Marinated Trout recipe, a symphony of zesty flavors that will tantalize your taste buds. This exquisite dish combines the delicate sweetness of trout with a vibrant marinade of garlic, lime, olive oil, and aromatic herbs. Accompanying this main course are three complementary recipes: a refreshing Cucumber Salad with a tangy dressing, a flavorful Grilled Corn on the Cob brushed with garlic butter, and a delectable Grilled Asparagus with a balsamic reduction. Each recipe is crafted to elevate the trout, creating a harmonious balance of flavors and textures that will leave you craving more.

Let's cook with our recipes!

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Trout with Garlic Lemon Butter Herb Sauce image

One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.

Provided by Julia

Categories Main Course

Time 30m

Number Of Ingredients 9

Ingredients

1.5 pounds trout (or salmon, or arctic char - 2 large fish fillets with skin on the bottom)
2 tablespoons olive oil (more, if needed)
1 tablespoon Italian seasoning ((dried thyme, oregano, parsley, combined together))
1/4 teaspoon salt (to taste)
4 garlic cloves (diced)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine
2 tablespoons butter (softened)
2 tablespoons parsley (chopped)

Steps:

Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving

BAKED HONEY LEMON STEELHEAD TROUT

Baked Honey Lemon Steelhead Trout image

Provided by Victor

Time 30m

Number Of Ingredients 15

Ingredients

1 steelhead trout fillet ((scaled, skin on or off, about 2 lbs))
2 Tbsp honey
2 Tbsp lemon juice ((or lime juice))
2 Tbsp extra virgin olive oil
3 Tbsp low sodium soy sauce
2 Tbsp Dijon mustard
1 inch ginger root ((peeled and grated or thinly sliced))
2 cloves garlic ((pressed, minced or thinly sliced))
1 tsp kosher salt ((or sea salt))
1 tsp ground pepper
1/4 tsp cayenne pepper
1 Tbsp fresh finely chopped parsley
1 Tbsp fresh finely chopped cilantro ((or use another tablespoon of parsley))
2 Tbsp white wine ((you can skip it if you don't any on hand, but I highly recommend adding it))
2 Tbsp fresh finely chopped parsley ((or cilantro, or a combination of both))

Steps:

In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.
Preheat the oven to 450F.
Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily. Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.
For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.
Serve with roasted vegetables, salad or rice.

Nutrition Facts : Calories 351 kcal, Carbohydrate 12 g, Protein 42 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 1132 mg, Sugar 9 g, ServingSize 1 serving

TROUT WITH LIME & THYME

Trout With Lime & Thyme image

This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.

Provided by EdsGirlAngie

Categories Trout

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
Allow to marinate in the refrigerator at least 2 hours.
When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steaks in Garlic Lime Marinade (Palomilla) image

Adapted from Steve Raichlen's The Barbecue! Bible. This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal. Prep time includes 30 minutes of marinating in the fridge.

Provided by IngridH

Categories Steak

Time 41m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 cup lime juice, fresh is best
2 tablespoons olive oil
1 lb steak, cut 1/2 inch thick

Steps:

Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
Remove to a serving dish, brush with any remaining marinade, and serve.

Tips:

When choosing trout for this recipe, look for fish that is firm and has bright, clear eyes. Avoid any fish that has a slimy or dull appearance.
To make the marinade, whisk together the olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper in a bowl. Be sure to taste the marinade and adjust the seasonings to your liking.
When marinating the trout, place the fish in a shallow dish and pour the marinade over it. Make sure the fish is completely coated in the marinade. Cover the dish and refrigerate for at least 30 minutes, or up to overnight.
When grilling the trout, preheat your grill to medium-high heat. Brush the grill grates with oil to prevent the fish from sticking. Place the trout fillets on the grill and cook for 4-5 minutes per side, or until the fish is cooked through and flaky.
To serve, garnish the trout with lime wedges and cilantro. You can also serve the trout with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Garlic lime marinated trout is a delicious and healthy dish that is perfect for a summer meal. The marinade infuses the trout with flavor, and the grilling process creates a crispy exterior and a tender, flaky interior. This dish is sure to be a hit with your family and friends.