Trout Recipes

Fish Tacos

By LOO Staff

1/4 cup lime juice
1 Tbs olive oil
1 Tbs cumin powder
1 Tbs chili powder
1 Tbs. fresh cilantro, chopped
1/2 tsp black pepper, freshly ground
1 1/2 lbs walleye fillets
4 - 10 inch, flour tortillas
2 cups refried or black beans, canned
1 cup reduced fat Monterey Jack cheese, shredded
In a large zip-lock plastic bag, combine lime juice, oil, cumin, chili powder, cilantro and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4-5 minutes per side. Cut fish into small bite sized pieces. Place beans in a microwave-safe dish, cover and heat in the microwave. Heat tortillas in microwave oven.
Assemble tacos by spooning beans into the center of each tortilla, add walleye pieces, top with cheese, salsa and guacamole.

6 oz. uncooked Fettuccini
1/4 c. butter
1 Tbs. flour
2 cloves garlic, finely chopped
1 c. skim milk
1 cup mushrooms, sliced
8 oz. trout fillet, cooked & flaked*
1/8 tsp. black pepper
1/2 c. Parmesan cheese
Cayenne Pepper (optional)

Cook fettuccini according to package instructions, drain. Heat butter, mushrooms and garlic in skillet until lightly browned. Add flour, milk, and pepper. Cook until thickened and mixture starts to bubble, stirring constantly. Add trout and parmesan cheese, cook for 1 minute more. Remove from heat. Toss sauce with fettuccini and sprinkle with cayenne pepper (optional). Serve immediately and top with additional cheese.

* Arrange trout on well greased broiler pan. Broil 4 inches from heat for 3 - 5 minutes. Turn and broil 2 - 3 minutes or until fish flakes with a fork.

Brown Trout with Shrimp Sauce
By LOO Staff

4 - 4oz Brown Trout Fillets
1 Tablespoon lemon juice
2 Tablespoons olive oil
Salt & Pepper

Sprinkle brown trout fillets with lemon juice, salt and pepper. Heat oil in large frying pan add fish fillets. Fry fish for about 5 minutes per side, or until brown and fish flakes. Set aside and keep warm.

Shrimp Sauce
2 Tablespoons butter
2 Tablespoons corn starch
2 Tablespoons fresh chives, chopped
1/2 Cup, dry white wine
Pinch of Cayenne Pepper
1 cup Heavy Cream
1, 6 oz. can of baby shrimp, drained

In same frying pan that you cooked the fish, melt butter and saute' chopped fresh chives add cornstarch. Slowly add wine and heavy cream, stir until thickened. Add shrimp and cayenne pepper. Remove from heat. Place one brown trout fillet on a plate, cover with shrimp sauce and serve warm. Best served with fresh steamed vegetables or angel hair pasta and Chardonnay wine.

4 Brown Trout Fillets

1/2 cup butter

2 1/2 teaspoons salt

1 teaspoon cayenne pepper

3/4 teaspoons black pepper

1/2 teaspoon oregano

1 teaspoon onion powder

1 teaspoon garlic powder

Heat a large heavy skillet until very hot. In separate pan melt butter. Mix salt, onion powder, garlic powder,cayenne pepper, black pepper and oregano in a bowl. Dip fish fillets into butter and then into seasonings. Place fillets into hot skillet and cook 2-3 minutes on each side until down. If you have a cast iron skillet, heat it on a grill and cook fish outside. This will keep the smoke out of your home.

Honey-Lime Grilled Trout

By Dan Jones

1-1 1/2 lb. Trout Fillets

Marinade:

1/2 cup vegetable oil

juice from 1 large lime

2 tsp. grated lime rind

2 Tbs. honey

2 Tbs chopped cilantro

1 Tbs. grated ginger

1/2 tsp. salt

1/2 tsp. pepper

Rinse & dry the fillets. Soak fillets in the marinade for 1-2 hours (turning ocassionally) and reserve remaining marinade for brushing on the fillets as grilled. Grill until fish begins to flake easily. Try not to over cook.

Trout Lasagna Casserole
By Tom Manning

While getting the camp ready this Spring, a few guys came up to ice fish, bringing with them a super new recipe. This is, by far, our favorite Lake Trout recipe to date! Several other fish species will work as well (salmon, pike, etc.). You'll need a large deep baking pan.

Ingredients: Lake Savant Salmon Trout (or similar fish) fillets, lasagna noodles (precooked about 2/3 of the way), 1 pint sour cream, 2 cans cream of mushroom soup (or other favorite cream soup), three cheeses (cheddar, parmesan, monterey jack, mozzarella, etc. your favorites), diced green onions including tops, fresh chopped parsley or flakes, lemon pepper, fresh chopped basil or flakes, paprika, fresh sliced mushrooms, seasoned bread crumbs (cornflake crumbs or shake and bake may be substituted), and your favorite seasoning salt to taste (we used Lawry's).
Mix sauce together in large bowl, sour cream, soup, parsley, lemon pepper, basil, paprika, and seasoning salt and let stand in refrigerator for a half hour. Lightly coat baking pan with Pam, add sauce (about 1/4" to 1/2" thick), then begin layering lasagna noodles, fish, green onions, mushrooms, sauce (2 to 3 layers depending on depth of pan). Cover with grated cheeses. Bake in preheated oven at 350? for one hour. Remove from oven and sprinkle seasoned bread crumbs on top. Bake at 400? for an additional 15 minutes or until golden brown. Remove from oven and let stand 15 minutes before serving. Enjoy! The boys sure did...many times!

Trout Cooking Tips
Trout handling "How-To's"

Fresh trout should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. Pack your trout on ice for the trip home. Fresh trout should be in the coldest part of your refrigerator (32?) and use quickly?within two days. Otherwise freeze for no longer than three months.

To thaw trout? Gradually defrost overnight in refrigerator. Avoid thawing at room temps. To thaw quickly immerse in cold water for about an hour. Use fresh trout immediately NEVER REFREEZEtrout. This will impair flavor!

Baking?To preserve flavors and moisture bake trout at moderately high temperatures. 400? to 450 F for the shortest period of time. Enhance moisture with seasoned oil. Test for doneness by probing with a fork. Do not turn.

Broiling?Never place trout closer than 4 inches from source of heat. Baste well with a basting oil or sauce before and during cooking. Broil 8 to 10 minutes. Do not turn.

Grilling?Season to taste or baste trout with a selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from charcoal. Cooking time depends on size but will be 1 to 2 minute per oz of trout. Cook naturally folded, not open even if boned, unless otherwise directed by recipe. To turn, trout will roll easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork.

Pan-frying? Use a small amount of hot vegetable oil, about 1/8 inch deep in a heavy fry pan. Roll in coating and fry lightly a moderate temperature until browned on one side. Place meat side down first. Turn and brown second side. Do not overload skillet. Trout is done when flaky.

Microwave? Microwaving is especially suited to the high temperature and short time required for cooking trout. Always thaw trout completely to ensure even cooking. Cover trout with plastic wrap, but turn back one corner for venting. Cook at high for 5 to 6 minutes per pound for one whole fish, increase time for a larger number of fish. Allow to stand 3 to 5 minute to complete cooking.

Stuffed Lake Trout
By LOO Staff

6 lake trout fillets
1/2 tsp. salt
1/8 tsp. pepper
1 package Stove Top Stuffing, prepared
1/2 cup thinly sliced green onion (optional)
1 medium size pepper, (green, yellow, or red pepper or a combination of all three) finely chopped (optional)
1/4 cup butter or margarine, melted

Preheat oven to 400 degrees. Combine prepared Stove Top Stuffing, green onion, finely chopped peppers (green, yellow, red) to make a stuffing. Layer three trout fillets into a baking dish, seasoned with salt and pepper. Place a layer of the stuffing on top of the trout fillets and place the 3 remaining fillets on top of the stuffing. Add a little more salt and pepper and drizzle melted butter over the three stuffed trout fillets. Place the stuffed trout fillets into oven, reduce heat to 350 degrees and bake for 1/2 hour. If a drier baked fish is desired place the stuffed fillets onto a baking rack and place rack in a baking pan. This allows the juices to run off the fish while baking