How To Cook Rainbow Trout
Easy trout rub with butter in frying pan
Clean and cook a rainbow trout with Chef Mike from Wüsthof.
Learn simple, time saving techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Bobby tops his grilled trout with an orange-almond vinaigrette!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
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Grilled Trout Almondine
RECIPE COURTESY OF BARBECUE ADDICTION
Level: Easy
Total: 45 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
2 oranges, halved
2 heads radicchio, halved
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup finely chopped toasted blanched almonds
1/4 cup white wine vinegar
2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
1 teaspoon clover honey
1 teaspoon Dijon mustard
Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick
Canola oil, for brushing
Directions
Heat a charcoal or gas grill to high for direct grilling. Brush the cut sides of the oranges and radicchio with some olive oil and season with salt and pepper. Put the oranges and radicchio cut-side down on the grill and cook just until charred and slightly softened. Transfer the radicchio to a platter.
Squeeze the orange juice into a bowl and whisk in the almonds, vinegar, parsley, honey, mustard and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let sit at room temperature for at least 15 minutes before serving.
Brush the trout fillets with canola oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side. Remove to the platter with the radicchio and immediately drizzle with the vinaigrette. Garnish with parsley leaves.
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Bobby Flay's Grilled Trout Almondine | Bobby Flay's Barbecue Addiction | Food Network
Thai Crispy Fish With Chilli Garlic Sauce | Fried Fish Recipes | Authentic Thai Recipe
This crispy fish has a sweet, tangy and spicy sauce made with lots of chili and garlic. It is a very popular dish in Thailand.
Ingredients:
• Sea bass 1
• Salt
• Black pepper
• Garlic
• Ginger
• Green chilli
• Spring onion
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Coriander powder ½ tsp
• Fresh lemon ½
• Rice flour ¼ cup
• Corn flour ½ cup
• Vegetable oil (deep fry)
Chilli garlic sauce
• Cooking oil
• Garlic chop 2 tbsp
• Red chilli chop 2 tbsp
• Sugar 1 tbsp
• Tamarind paste 1tbsp
• Fish sauce 1tbsp
Let us know in the comments how this recipe came out for you.
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Rainbow Trout Skewers with Honey-Lime Sriracha Sauce & Asian Slaw
Share this appetizer-style dish with friends or enjoy it as an entree, either way it's healthy and flavorful!
Ingredients:
Honey-Lime Sriracha Sauce:
1/2 lime zest and juice
2 tablespoons honey
3 tablespoons Sriracha Sauce
Chili flakes (optional)
Asian Slaw:
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thin juliennes to make curls
1 small watermelon radish, sliced wafer thin and cut into halves
Chill in ice water and set aside.
Dressing for Slaw:
4 teaspoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon honey
Salt & pepper to taste
1 tablespoon sesame seeds (optional)
Micro greens for garnish (optional)
Sesame seeds for garnish
The Rainbow Trout:
4-6 ounce Clear Springs Rainbow Trout fillets
6” Skewers
Salt
Pepper
Directions:
Mix lime juice and zest, honey, sriracha, and chili flakes together and set aside.
Fill a large bowl halfway with ice water. Add to it the red and yellow bell peppers, carrot, zucchini, onions, and radish; set aside.
Vegetables will crisp and begin to curl in ice water.
Mix together the rice wine vinegar, sesame oil, honey, salt and pepper, then set aside. Reserve micro greens.
Heat a grill or grill pan to medium high heat.
Lay each fillet skin side down on cutting board. Using a sharp knife, make a small horizontal slice at the tail end. Do not cut through the skin. Holding on to the tip of the skin, place knife at the slice and begin to separate meat and skin, running the blade evenly down the length of the trout. Discard the skin.
Slice each fillet into two halves, lengthwise. Thread each trout piece onto skewers and season with salt pepper. Brush with the Honey-Lime Sriracha sauce.
Cook for 2-3 minutes per side, brushing with more sauce while cooking, turn once and continue adding sauce until fully cooked.
Drain the julienned vegetables. Toss with the dressing and mound about 2 cups in the bottom of a wide bowl. Place the skewers on the side of the slaw and garnish with micro greens and sesame seeds.
Grilled Rainbow Trout Recipe
Grilled Trout is a perfect seafood dish for your next BBQ or dinner.
Ingredients:
Rainbow Trout
Garlic
Salt, Pepper, Fish Spice
Lemon
Tomatoes
Dill
Dijon Mustard