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How To make Grilled Rainbow Trout w/Asian Flavors
4 rainbow trout fillets
about 6 oz. each
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1 teaspoon crushed red pepper
2 tablespoons lime juice
salt :
to taste
In a medium bowl, saute ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel. Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.
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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
Pan Fry Trout Fillets - crispy without flour | Christine Cushing
I'll show you how easy it is to master pan frying trout in a cast iron pan, get crispy skin, without flour and how to tell if it's fresh. I'll show you why slime is good and in 10 minutes with a few spices, extra virgin olive oil and fresh parsley, your fillet of trout will be transformed into a crispy and delicious dish everyone will love. It's gluten free, keto and a perfect source of protein.
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*BEST* Way to Cook Fresh Rainbow Trout ????????️ #Shorts
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Tandoori Trout - Baked Indian Style Trout Fish Recipe
Tandoori Trout is a baked Rainbow Trout recipe using Indian spices. Using such Indian spices gives this dish a distinctive Tandoori flavour. You can use your own measures of the spices that I have used to customise this dish to your taste buds. You can also BBQ or grill the fish if you want. Give it a try & enjoy!
Click the link below for my Fish & Seafood Recipes Playlist:
Click the link below for my Baked Indian Recipes Playlist:
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Click below for The Omnivore Indian Recipes Playlist:
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#troutrecipe #indiantroutrecipe #tandoorifish #spicytrout
Our favorite fish! Pan fried trout!
Smoked Rainbow Trout Wrap With Red Pepper Cream Cheese
Smoking Clear Springs Rainbow Trout on a charcoal grill or a gas grill is really easy to do and adds aroma and flavor to many recipes. Try it in these savory wraps for lunch, a light dinner or cut into 1-inch pieces for a shareable and delicious appetizer.