Trout Recipe???

[joe_stack20]

Went out and caught some trout a few weeks back and need to eat them up...i smoke half of them...but wanna try cooking the other half.. I have 5 trout left, was thinking of baking them in the often and stuffing them somehow...just wondering if anyone has any good ideas on how to make them?

[Hotspotter]

Joe:

As far as what to stuff them with, I have two favorites:

1. Combination of citrus fruit slices and butter

2. Sweet red onions, portabella mushrooms, red or yellow bell pepper (optional), and garlic, sauteed in butter and a bit of white wine.

Stuff fish, put in tinfoil "envelope" and bake them in the oven.

Pretty simple but good.

Joel

[Chef]

Joe, You can butterfly them along the backbone from the inside to open them up. Cut off the head, run your fillet knife carefully along one side of the backbone--taking care not to cut through the skin and separate the two sides.

Trim the fins off if you need to to fit your pan.

Now put about 1/2 c. flour on a dinner sized plate, sprinkle on pepper and some salt, mix well. Dredge Trout through the flour, shake of excess and saute in a non-stick pan on med-high heat--use 2-3 Tbsps. melted (real) Butter in the pan.

Cook fish appx. 3-4 mins per side or until it starts to pull easily from the bone. Don't over-cook it!

Place cooked trout on an oven-proof dish in a warm oven.

Scrape out pan to remove any burned particles, on high heat, add 1/2 cup Pinot Noir Wine and reduce by 1/2, toss in 1/2 cup fresh red seedless grapes (that are cut in half lengthwise) to warm them trough-turn of the heat.

You can gently de-bone the fish prior to serving, or leave the bones in--your choice.

Place trout on a bed of field greens that have been tossed with light Olive Oil, spoon half the grapes evenly on each fish and pour wine reduction over the top and serve.

I know this sounds a little strange, but it's really tasty.

Otherwise, you can make a stuffing with fine bread crumb stuffing (corn bread is my favorite for fish), add 1/2 cup. of canned lump crab meat, some sauteed onion and schrooms, put stuffing into cavity of each Trout add a little Butter if you like, place stuffed fish in a glass oven-proof dish that's sprayed with non-stick (PAM) and bake at 375 degrees for 30-40 minutes, serve hot.

The rule for cooking fish is appx. 10 minutes per inch of thickness on a fillet or bone-in whole fish.

Enjoy!

[john.wells]

I just realised that I must look like Homer Simpson right now, you know the look-staring at the screen wide eyed and drooling ! ummmmmmm....trout... WITH WINE? and SLICED GRAPES??? Woo-HOO!