Type what you have

Ingredients

• ✓ rainbow trout fillet
• soy sauce
• vegetable oil
• rosemary
• ketchup
• lemon juice

Instructions

1. 1 In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
2. 2 Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat.
4. 4 Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.

By Sharkey

Ingredients

• ✓ rainbow trout fillet
• all-purpose flour
• lemon pepper
• salt
• thyme
• cayenne pepper
• onion powder
• lemon zest
• lemon
• lemon juice
• olive oil

Instructions

1. 1 In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
2. 2 Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
3. 3 Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

By fallon425

Ingredients

• ✓ rainbow trout fillet
• tomato
• red onion
• cilantro
• jalapeno pepper
• lemon juice
• olive oil
• butternut squash
• olive oil
• dill
• olive oil
• dill

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
3. 3 Bake squash in the preheated oven until almost tender, about 45 minutes.
4. 4 Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

By lizo5797

Ingredients

• ✓ rainbow trout fillet
• kosher salt
• black pepper
• all-purpose flour
• ghee
• butter
• shallot
• lemon juice
• flat-leaf parsley
• lemon wedge

Instructions

1. 1 Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2. 2 Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
3. 3 Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
4. 4 Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
5. 5 Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.

By Karen Rankin

Ingredients

• ✓ rainbow trout fillet
• yogurt
• cucumber
• dill weed
• lemon zest
• olive oil
• salt
• pepper
• lemon pepper

Instructions

1. 1 In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
2. 2 Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. 3 Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

By Lorna