4 Ingredient Marinated Trout Recipe | Best Trout Recipe | 30 Minute Meal Ideas
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You'll love this Asian flavored Trout recipe!!
Ingredients:
1.5-2 lbs Steelhead Trout
1 cup Liquid Aminos
2 tbsp finely minced garlic
1.5-2 tbsp finely minced fresh ginger
OPTIONAL but used to balance the saltiness of the aminos: 1-2 tbsp of teriyaki sauce, honey or sugar.
PREP:
1. Filet trout into smaller pieces (reference video), mince garlic and ginger. We prefer to leave the skin on, as crispy skin is quite delicious! Make sure to descale the fish if needed.
2. THIS STEP OPTIONAL: Microwave 1/4 of the liquid aminos until hot, then add garlic and ginger to steep for 5-10 minutes.
3. Pour all contents into a gallon size ziploc bag or a baking dish and marinate in the refrigerator for 20-30 minutes. *If using a baking dish, make sure to spoon some of the liquid over the fillets. *
4. Preheat non-stick pan to medium/medium high heat. Once hot, add 1-2 tbsp of olive oil (optional), and sear the fillets starting with skin side down. Be careful when using oil, as it will splatter once adding the fish due to the marinade.
5. Once skin is seared and golden brown and fish is cooked halfway up, flip and sear until cooked all the way through and or internal temperature reaches 145F.
6. **IMPORTANT** If searing in batches, do not let fish cool with skin side down or you will lose all your crispiness due to the skin steaming. Cool with skin side up.
I would highly recommend pairing this with rice and a steamed vegetable as the fish is strong and salty in flavor.
Link for liquid aminos:
#trout #easy30minutemeals #ketofriendly
Thanks to The Veggie Patch in Neeses, SC for providing the broccoli and Bushels and Bags Farm for the micro greens we garnished with!
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Spicy Asian Rainbow Trout
As far as easy, Asian fish recipes go, this one's amazing! In this fantastic spicy fish recipe, the flavors of spicy garlic paste, soy sauce, red chilies, fresh scallions, ginger, oranges, fennel and other delicious ingredients make this whole rainbow trout swimmingly delicious! Kick the health factor even higher by baking this rainbow trout recipe in the oven. In roughly 20 minutes, you'll be ready to taste this spicy, citrus rainbow trout that truly belongs in the top list of Asian whole fish recipes based on taste and presentation.
Credits are within the video.
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Hello and welcome to Heliopoly!
Heliopoly is your first and last stop to find everything that is bright and sunny in everyday living. If you’re ready to add some more sunshine to your life with great lifestyle hacks delivered in dynamic multimedia formats from videos to articles to interactive content, you’ve come to the right place. Whether cooking, travel, beauty and style, accessories, technology, or health and wellness, you’ll find illuminating content that will make your lifestyle even more radiant.
Oven-Baked Rainbow trout fish with delicious asparagus and citrus rice
The vision of any meal I prepare would come when I sit outside in my garden.. I was humming away on one of my favourite songs, The Rainbow Connection and the lyrics inspired me to make something delicious, something beautiful and something bright with colours of rainbow trout fish that is baked to perfection, paired with fragrant rich Citrus rice of yellow, green and orange. The Asparagus makes a surprise appearance simply because I love it in so many dishes. The Basmati rice showed off in this dish and soaked all the spices and aromatics it had to offer. Every mouthful a song, a dance of textures and bursts of citrusy goodness. Enjoy.
For more about Spekko products, visit their website:
STEAMED RAINBOW TROUT WITH SALTED SOYBEANS
A Chinese inspired whole fish recipe that uses very few ingredients but brings out a great flavour of the trout.
The fish is cooked in a wok and steamed for the shortest amount of time and the end result is a fragrant, tender and moist finished meat. The seasoned sauce adds a salty flavour with a hint of sweetness whilst the garnishes of ginger, spring onion, chilli and coriander add a fresh finish.
A super healthy, super simple, and super quick meal - tick tick tick!
Full recipe at KHIERANICOLE.com
Video & Recipe: Khiera Nicole
Filmed: Omar Barcenas
Styled: Kyashi Orasato
Music: Mulatu Astatke - Ene Alantchie Alnorem
Clean and Cook A Rainbow Trout With Chef Mike From Wüsthof
Learn simple, time saving fishing techniques to prepare and cook rainbow trout as Chef Mike from Wüsthof demonstrates the Grand Prix II fillet knife.
For more information about the FishingClub and our fishing magazine, visit us here:
Whole Rainbow Trout Recipe with Soy-Citrus
This rainbow trout recipe is a great way to cook a whole fish. Everything is prepared in a single skillet. The fish gets seared on the stovetop before finishing in the oven, so you don’t need to flip it while cooking.
The soy-citrus sauce brings a sweet tang and the flavors blend together beautifully. It takes about 10 minutes of prep and less than 20 minutes to cook!
Get the printable recipe here:
Ingredients
Prep the Rainbow Trout
1 rainbow trout, gutted
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 to 2 lemons, sliced
1/2 red onion sliced, or 1 shallot
2 to 3 garlic cloves, thinly sliced
1 bunch Italian parsley
For the Pan Sauce
4 tablespoons butter
3 tablespoons soy sauce
2 teaspoons grated ginger
orange juice
lemon juice
2 tablespoons chopped parsley
Instructions
Heat oven to 425°
Prep the Rainbow Trout
Scrape the scales off the trout and use some kitchen scissors to trim the fins off.
Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and parsley.
Sear then Bake the Trout
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat.
Place the fish in the skillet and press down firmly so the skin gets a good sear.
Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).
Transfer the skillet to the oven and cook for 12 to 18 minutes.
Finish the Pan Sauce
Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.
Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the chopped parsley.