Grilled Rainbow Trout with Lemon and Tarragon

  • 4 Rainbow Trout Fillets
  • 2 Tbs. Extra Virgin Olive Oil
  • Juice of 1/2 Lemon
  • 1Tbs. Fresh Minced Tarragon
  • 1 tsp. Paprika
  • Salt and Pepper to taste

Pre-heat and oil the grill. Combine the Olive Oil, Lemon Juice and Tarragon, set aside. Season the Trout Fillets with Salt and Pepper to taste. Sprinkle the meat side with Paprika. Grill Fillets meat side down until Trout is half-done (about 3 minutes). Turn Fillets and brush with Lemon-Tarragon Oil. Grill until Fillets are opaque throughout (about 3 more minutes). Serve Trout Fillets immediately.

Serves 4

Rainbow Trout with Mushrooms and White Wine

  • 2 Rainbow Trout Fillets
  • 2 Tbs. Extra Virgin Olive Oil
  • 1/2 Cup White Wine
  • 1 Cup sliced fresh Mushrooms
  • 1/4 Cup chopped Onions
  • Salt and Pepper to taste

Heat Olive Oil in a large skillet. Add Trout Fillets meat side down. Sprinkle in chopped Onion and saute’ for about 5 minutes. Turn Trout Fillets over and add sliced Mushrooms and White Wine. Simmer until Wine reduces and Mushrooms are cooked. Salt and Pepper to taste. Serve immediately.

Serves 2

Rainbow Trout Parmesan

  • 4 Fresh Trout Fillets
  • 1 Roma Tomato, thinly sliced
  • 1/2 Cup Bread Crumbs
  • 1/4 Cup grated Parmesan Cheese
  • 1/2 Cup shredded Mozarella Cheese
  • 1 Tbs. Olive Oil

Pre-heat oven to 400 Degrees. Coat baking pan with Olive Oil. Place Trout Fillets in pan, skin side down. Spread Bread Crumbs evenly across Trout Fillets. Place Tomato slices over Bread Crumbs, sprinkle Fillets evenly with Parmesan and Mozarella Cheese. Bake for 15 to 20 minutes or until Cheese is golden brown.

Serves 2

Traditional Trout Chowder

  • 1 Diced medium Onion
  • 4 Cups diced Potatoes
  • 3 Whole Dressed Trout
  • 4 Tbs. Butter
  • 1/2 Tbs. Salt
  • 5 Whole Peppercorns
  • 3 Cups Whole Milk

Simmer vegetables until tender in just enough water to cover them, along with the Salt and Whole Peppercorns. Add the Whole Dressed Trout and simmer for about 15 minutes, until Trout flakes with a fork. Remove the Trout and seperate the bones, skin and head, return the meat to the chowder and mix. Add the Whole Milk and Butter and heat to near boiling. Garnish and serve with crusty Bread.

Serves 4

Crispy Fried Trout Fillets

  • 8 Fresh Trout Fillets
  • 1/2 Cup White Corn Meal
  • 1 Tsp. Granulated Garlic
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/4 Cup Cooking Oil

Preheat Cooking Oil in a large, heavy skillet. Combine White Corn Meal, Granulated Garlic, Salt and Pepper in a plastic bag. Add Fresh Trout Fillets and shake the bag to cover the Trout with the Corn Meal mixture. Place Trout Fillets in the skillet with the meat side down and fry for about 4 minutes until this side is crispy. Turn the Trout Fillets and fry until crispy and Trout flakes with a fork. Remove from pan, drain excess oil and serve immediately.

Serves 4