pan-fried trout

prep time:  15 minutes
cook time:  40 minutes
servings:  4

ingredients:
1 1/2 cups bread crumbs
1 clove garlic - smashed
2 tablespoon finely chopped parsley
2 tablespoons finely chopped oregano
pinch crushed red pepper flakes
3 lemons - juiced and 1 lemon zested
salt
1/2 cup dijon mustard
4 trout - boned, belly flap removed, rinsed and patted dry (heads and tails left on)
olive oil

steps:
1.  in a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest, and salt to taste.

2.  in a small bowl, mix together the mustard and the juice of 1 lemon.  brush both sides of the trout with mustard mixture.  coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

3.  preheat oven to 250 degrees.  coat a large skillet with about 1/4 - 1/2-inch olive oil and bring to a medium-high heat.  add the fist to the pan, skin side down, and cook the fish 2/3's of the way, about 6 - 7 minutes.  carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 - 3 minutes.  dry fish on paper towels and reserve to warm oven.

4.  remove the oil and brown bits from the pan.  add the butter and remaining lemon juice and swirl to combine as the butter melts.  season with salt to taste and reduce by about half.  drizzle the fish with butter lemon sauce and serve.

- food network

smoked trout on rye

prep time:  tbd
cook time:  6 minutes
servings:  6

ingredients:
6 1-inch pieces of smoked trout
2 pieces sliced rye bread - cut in thirds
3 tablespoons creme fraiche
1 tablespoon freshly grated horseradish
1 clove of garlic - sliced in half
olive oil
1/2 of a lemon
salt
pepper
chives - garnish

steps:
1.  preheat oven to 375 degrees.  drizzle bread pieces with olive oil, salt and pepper and toast in oven, about 3 minutes on each side.  take them out and rub with cut sides of garlic.  line a serving platter.

2.  mix the horseradish with the creme fraiche and add a squeeze of lemon.  place a dollop on each piece of bread and top with trout.  garnish with chives.

- goop, november 2012

grilled butterflied trout with lemon-parsley butter

prep time:  15 minutes
cook time:  7 minutes
servings:  4

butter ingredients:
1 stick unsalted butter - at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped parsley
salt
pepper

trout ingredients:
4 1-pound trout without head, scaled, gutted and butterflied (skin on)
olive oil
salt
pepper
lemon-parsley butter
parsley sprigs (garnish)
lemon wedges (garnish)

butter steps:
1.  combine butter, lemon zest, lemon juice, parsley and salt and pepper to taste.  set aside.

trout steps:
1.  heat grill to high.  brush trout on both sides with oil and season with salt and pepper.  grill, skin side down, until slightly charred and crisp, about 2 - 3 minutes.  carefully turn each fish over and continue cooking until just cooked through, 3 - 4 minutes longer.  remove from the grill and top each with 2 tablespoons of lemon-parsley butter.  garnish with parsley and lemon wedges.

- food network

trout portobello

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
6 whole trout - cleaned
2 small or 1 very large portabello mushroom(s)
6 tablespoons butter
6 tablespoons cream
1 tablespoon fresh lemon juice
2 tablespoons flour - seasoned with salt
3 tablespoons chopped fresh parsley

steps:
1.  melt butter is melting in a non-stick skillet.  meanwhile, pat the trout mostly dry with paper towels and lightly dust the trout with seasoned flour.

2.  brown the trout in the butter over fairly high heat.  the reduce the heat and cook just until the trout can be flaked with a fork (don't overcook).

3.  while trout are cooking, slice and dice the portabello mushroom(s). 

4.  remove the trout to a heated platter.  add the diced mushrooms to the juices in the skillet and saute for about 5 minutes.  stir the cream and lemon juice into the mushrooms and cook only until well heated (don't boil).

5.  pour sauce over the trout and sprinkle with the parsley and serve.

- helena independent record

fish toacos with homemade chips, guacamole, and persimmon salsa

prep time:  tbd
cook time:  tbd
servings:  6

chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)

salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger

tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)

chips steps:
1.  cut the tortillas into wedges (into quarters or eighths).  brush with olive oil and dust with salt.

2.  place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.

note:  watch carefully to avoid burning.

salsa steps:
1.  mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste. 

tacos steps:
1.  mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat.  cover and place in the fridge for 1 -3 hours or overnight.

2.  preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.

3.  add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.

4.  spoon into the warmed tortillas and serve with avocado and salsa.

- goop, january 2011