Type what you have

Ingredients

• ✓ trout
• cream cheese
• lemon juice
• dill
• chive
• caper
• horseradish
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Ingredients

• ✓ trout
• butter
• green onion
• parsley
• garlic
• mushroom
• white wine
• lemon juice
• cayenne pepper
• salt
• artichoke heart
• cherry tomato

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange fillets in a large baking dish.
2. 2 Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, cayenne pepper, and salt. Remove from heat and gently stir in artichoke hearts; pour mixture over fish.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove the baking dish from the oven and scatter tomatoes over fish.
4. 4 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Broil until fish is browned, 1 to 2 minutes more.

By acsdeb

Ingredients

• ✓ trout
• butter
• lemon pepper
• caper
• paprika
• white cooking wine
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Ingredients

• ✓ trout
• butter
• salt
• black pepper
• lemon juice
• flat-leaf parsley

Instructions

1. 1 Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
2. 2 Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
3. 3 Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
4. 4 Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
5. 5 Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
6. 6 Serve trout on plates and drizzle with butter sauce.

By John Mitzewich

Ingredients

• ✓ trout
• white wine
• butter
• lemon juice
• parsley
• salt
• pepper

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
3. 3 Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

By MICHELLE0011

Ingredients

• ✓ trout
• aluminum foil
• salt
• pepper
• butter
• green bell pepper
• garlic

Instructions

1. 1 Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper, and garlic.
2. 2 Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals.
3. 3 Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.

By snugglepunkin

Ingredients

• ✓ trout
• olive oil
• all-purpose flour
• cornmeal
• salt
• black pepper
• cayenne pepper
• lemon

Instructions

1. 1 Remove gills from trout and discard. Rinse under cold water and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Combine flour, cornmeal, salt, black pepper, and cayenne pepper in a shallow dish. Increase heat to high. Dredge trout in flour mixture.
4. 4 Fry coated trout in hot oil until fish flakes easily with a fork, 4 to 6 minutes per side. Serve garnished with lemon wedges.

By Lorna

Ingredients

• ✓ trout
• salt
• pepper
• all-purpose flour
• butter
• almond
• lemon juice
• parsley
• lemon

Instructions

1. 1 Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
2. 2 Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
3. 3 Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
4. 4 Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

By Lorna

Ingredients

• ✓ trout
• olive oil
• sea salt
• black pepper
• lemon
• sweet onion
• garlic
• rosemary
• thyme

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Rub the outside of each trout generously with olive oil and sprinkle with sea salt.
3. 3 Sprinkle inside cavities with salt and black pepper. Place 1/2 of the lemon and onion slices into cavity of each trout as well, along with minced garlic, sprig of rosemary, and sprig of thyme.
4. 4 Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

By Trina Cosgrave

Ingredients

• ✓ trout
• margarine
• flour
• salt
• pepper
• fiddlehead
• tarragon
• lemon juice
• white wine
• bread crumb
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.
3. 3 Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet.
4. 4 Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

By Jamie

Ingredients

• ✓ trout
• bread crumb
• sweet onion
• dill
• lemon zest
• garlic
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss bread crumbs with onion, dill, lemon zest, garlic, and 1/2 of the olive oil. Season with salt and pepper to taste. Press stuffing into trout, then brush with remaining olive oil; season with salt and pepper. Place trout onto the prepared baking sheet.
3. 3 Roast in the preheated oven until skin begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

By Jacqueline

Ingredients

• ✓ trout
• cream cheese
• sour cream
• worcestershire sauce
• green onion
• garlic powder
• paprika
• lemon juice
• horseradish
• cayenne pepper
• black pepper

Instructions

1. 1 Stir trout, cream cheese, sour cream, Worcestershire sauce, green onion, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper together in a bowl until well blended. Cover and refrigerate for 30 minutes before serving.

By ashlei

Ingredients

• ✓ trout
• onion
• light-colored beer
• lemon
• salt pork
• butter
• celery
• chicken stock
• potato
• salt
• black pepper
• heavy cream
• parsley
• chive

Instructions

1. 1 Heat 1 onion, trout, beer, and lemon in a heavy-bottomed pot to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface; remove and discard skin. Discard onion, beer, and lemon.
2. 2 Cook salt pork in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.
3. 3 Melt butter in the same skillet. Add celery and remaining 1 onion; sauté until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and black pepper; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 20 minutes.
4. 4 Add trout, salt pork, and heavy cream to the pot; cook until chowder is heated through, about 5 minutes. Garnish servings with parsley and chives.

By Chris Degener

Ingredients

• ✓ trout
• potato
• olive oil
• italian seasoning
• salt
• black pepper
• yellow bell pepper
• onion
• anchovy
• kalamata olive
• tomato
• caper
• flat leaf parsley
• white wine

Instructions

1. 1 Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
2. 2 While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
3. 3 Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

By IMANKAY