"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-21-2009, 05:23 AM   #1
Senior Cook
 
Join Date: Jun 2007
Posts: 352
Trout fillets?

Hi i got some trout fillets , is there anything i can do with them or would steaming be best.

Any suggestions would be appreciated

__________________

__________________
nicklord1 is offline   Reply With Quote
Old 05-21-2009, 07:49 AM   #2
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Why not dredge in flour and fry in butter?
__________________

__________________
justplainbill is offline   Reply With Quote
Old 05-21-2009, 08:08 AM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Try a recipe for Trout Menuire or Trout Almondine


Enjoy!!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-21-2009, 08:49 AM   #4
Senior Cook
 
Join Date: Jun 2007
Posts: 352
i was thinking of trout in crazy water
__________________
nicklord1 is offline   Reply With Quote
Old 05-21-2009, 08:49 AM   #5
Senior Cook
 
Join Date: Jun 2007
Posts: 352
how do you make trout almondine
__________________
nicklord1 is offline   Reply With Quote
Old 05-21-2009, 09:51 AM   #6
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
I have done this with flounder and salmon, I 'spect that trout would serve admirably.

Fish in foil with herbs and tomatoes

2 Medium ripe tomatoes
2 tbsp extra virgin olive oil
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh dill
1 tbsp fresh lime juice
1 clove garlic minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

4 fillets of sole, flounder or other similar fish, 5-6 ounces each

3 green onions (white part only)
thinly sliced crosswise.

To make the salad: Core the tomatoes and cut in half lengthwise,
then cut into 1/2 inch wedges. Remove the seeds, if you like.
Combine the remaining ingredients in a medium sized bowl.
Cover and let sit for 30 minutes to an hour.

Cut 4 pieces of heavy duty aluminum foil slightly longer the the fillets and at least twice as wide.
Place a fillet in the center of each sheet. Spoon 1/4 of the salad mixture over each fillet.
Drizzle any juices over each fillet.
Fold the foil around each fillet and crimp to seal.
Put on a hot grill or in a 350 degree oven for 5 -20 minutes, depending on the thickness of the fish.
Open each packet and slide the fillets and salad onto a plate. Garnish with slice green onions.
Serve immediately.
__________________
Hoot is offline   Reply With Quote
Old 05-21-2009, 10:05 AM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Quote:
Originally Posted by nicklord1 View Post
how do you make trout almondine
Click Here for one idea.


Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-21-2009, 10:18 AM   #8
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Steaming trout would be a shame!
It's one of my favorite foods. I like to spread a thin film of good mustard on top the fillet to hold the crumbs and then coat the top with seasoned panko crumbs. I usually chop up some fresh herb of choice and mix with salt, pepper and the crumbs. Get some oil good and hot in your pan and then lay the fillets in with the topping side DOWN. Watch it carefully, and turn over when the pan releases them. When I turn them face up, I add a little lemon juice, dry vermouth or white wine to the pan (just a couple of tablespoons) and put a lid on the pan for about 4 -5 minutes. The wine and oil make a little sauce to pour over the fish after you plate it.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 05-21-2009, 10:23 AM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm with Bill!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-21-2009, 05:13 PM   #10
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Pan-frying is is definitely the way to go. Here are two great recipes:

LEMON TROUT ALMONDINE
Lemon Trout Almondine Recipe : Recipezaar

PAN-FRIED TROUT WITH GREEN ONIONS
(Note: I cook the sauce first in a separate pan, and then I do the trout).
http://www.epicurious.com/recipes/food/views/5833
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.