Best 5 Trout With Oyster Sauce Recipes
**Trout with Oyster Sauce: A Delicacy from the Sea**
Trout with oyster sauce is a classic seafood dish that combines the delicate flavor of trout with the rich, savory taste of oyster sauce. This elegant dish is perfect for a special occasion or a romantic dinner. The trout is first seared until golden brown, then finished in a flavorful oyster sauce made with fresh oysters, butter, and white wine. The result is a succulent, flaky fish with a luscious sauce that will tantalize your taste buds.
This article provides three variations of this classic dish:
1. **Classic Trout with Oyster Sauce:** This recipe follows the traditional method of preparing trout with oyster sauce. The trout is seared in butter until golden brown, then simmered in a flavorful oyster sauce made with fresh oysters, white wine, and herbs.
2. **Baked Trout with Oyster Sauce:** This variation is perfect for those who prefer a healthier cooking method. The trout is baked in the oven until flaky and tender, then topped with a creamy oyster sauce.
3. **Grilled Trout with Oyster Sauce:** This recipe is ideal for summer grilling. The trout is grilled until cooked through, then brushed with a flavorful oyster sauce.
No matter which variation you choose, you're sure to enjoy this delicious and elegant seafood dish. Serve it with steamed rice or your favorite side dish for a complete meal.
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
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
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
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
MARINADE FOR STEELHEAD TROUT RECIPE - (4/5)
Provided by JASON_MARY
Number Of Ingredients 6
Steps:
- COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Provided by Molly O'Neill
Categories dinner, easy, quick, weeknight, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
- Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams
TROUT WITH OYSTER SAUCE RECIPE
Provided by CarrieG
Number Of Ingredients 6
Steps:
- Preheat oven to 350 Combine sesame oil,minced ginger,sherry and oyster sauce until well blended Arrange fish in a shallow baking pan Pour sauce over fish and sprinkle with green onions Cover dish with tin foil and bake 20 min Serve with rice
Tips:
- Choose the freshest trout possible. Fresh trout will have bright, clear eyes, firm flesh, and a mild, sweet smell.
- If you're using frozen trout, thaw it completely before cooking. You can thaw trout in the refrigerator overnight or by placing it in a bowl of cold water for 30 minutes.
- Season the trout generously with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the trout over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Baste the trout with butter or oil while it's cooking. This will help to keep the fish moist and prevent it from sticking to the pan.
- Serve the trout immediately with your favorite sides. Some popular sides for trout include rice, vegetables, and salad.
Conclusion:
Trout is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're pan-frying, baking, or grilling trout, there's sure to be a recipe that you'll enjoy. So next time you're looking for a healthy and delicious meal, give trout a try!
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