Alternatives: Salmon, catfish, cod, pollock, orange roughyNumber of Servings: 4Ingredients: 4 Trout fillets8 Slices Roma tomatoes1/4 Cup crubled feta cheese4 (1- to 2-inch) sprigs fresh oregano4 Teaspoons olive oilLemon herb seasoningInstructions: For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes.
Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.
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Number of Servings: 2Ingredients: 2 Trout fillets, about 6 ounces1/2 Teaspoon lemon pepper1 Tablespoon margarine, divided use2 Tablespoons sliced almonds1 Tablespoon lemon juiceLemon wedges and parsley or watercress sprigs for garnishInstructions: Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes and reserve.
Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish. Tuck under thing edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.
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Tip: Any smoked fish may be used. Spread may also be served with crackers.Number of Servings: 10Ingredients: 1 package (8 oz) cream cheese, softened2 tablespoons butter, softened4 ounces hot-smoked lake trout or salmon, flaked1/4 cup (2 oz) blue cheese, crumbled1/4 cup toasted finely chopped walnuts1-2 heads Belgian endive, separated into leavesInstructions: Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well.
Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.
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Tip: Any smoked fish may be used.Number of Servings: 4Ingredients: 1 1/2 pounds small red potatoes1/2 pound green beans, cut into 2-inch pieces2 tablespoons minced red onion1/2 cup vinaigrette dressing, divided2 tomatoes, quartered4 ounces hot-smoked trout or salmon, chunked4 hard-cooked eggs, quartered8 pitted Kalamata olivesInstructions: Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving.
Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.
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Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.Number of Servings: 2Ingredients: 2 russet potatoes, peeled and diced1 red onion, finely chopped6 oz. Ducktrap River® smoked trout, skinned and shredded1 egg, lightly beaten2 tbsp heavy cream1/4 cup chopped fresh chives2 tbsp butterSalt and freshly ground black pepperInstructions: Bring potatoes and onion to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain. Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl. Melt butter in a large frying pan over medium heat. Add potatoe-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve.
Source: Recipe courtesy of the Ducktrap River Fish Farm.
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Seafood alternatives: catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings, troutNumber of Servings: 4Ingredients: 1 medium tomato, seeded and chopped2 tablespoons sliced ripe olives1 tablespoon chopped parsley1 tablespoon red wine vinegar1 (16 oz.) package frozen sole fillets, thawed1/4 cup Dijon mustard, divided1 (14 1/2 oz.) can chicken broth1 clove garlic, pressed1 cup uncooked rice1 (10 oz.) package frozen chopped spinach, thawed and very well drainedInstructions: Combine the first 4 ingredients in a small bowl, stir well and set aside.
Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer of mustard over fillets; set aside. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.
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Number of Servings: 12Ingredients: 7-1/2 ounces rye bread, sliced3 tablespoons minced dill weed3 tablespoons prepared horseradish4 ounces smoked salmon, mincedBlack pepper, to taste1/2 cup melted butter12 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets3 cups Saffron Sauce, recipe followsSaffron, for garnishInstructions: Finely chop rye bread. Mix in dill weed, horseradish, smoked salmon, pepper, and melted butter; reserve.
Per order: Apply 1/2 cup crust mixture to flesh side of trout fillet. Broil until trout turns opaque or crust turns golden brown, 4 to 5 minutes. Serve with 1/4 cup Saffron Sauce; garnish with a few saffron threads.
Saffron Sauce Yield: 3 cups (1/4 cup per serving)
Stir together 3 cups each fish stock and cream with 2 pinches saffron. Cook until reduced by half; season with salt and pepper. Reserve.
Source: Courtsey of Clear Springs Foods, Inc.
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Number of Servings: 12Ingredients: 1 cup fresh lime juice1/3 cup chopped cilantro3 garlic cloves, minced1-1/2 teaspoons ground cuminVegetable oil, as needed12 (4-ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets3 large onions, cut into 1/2-inch wedges3 large red bell peppers, cut into 1/2-inch strips3 large green bell peppers, cut into 1/2-inch strips24 (7-inch) flour tortillas4 cups prepared salsa3 cups guacamole3 cups sour cream24 lime wedgesInstructions: Combine lime juice, cilantro, garlic, cumin, and 2 tablespoons oil; pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers; divide into 12 portions. Wrap individual portions; refrigerate.
Per order: Sauté 1 portion of onion mixture in 2 teaspoons oil until just tender; reserve. Remove 1 trout fillet from marinade; grill or sauté until just done, about 2 minutes per side. Meanwhile, on a very hot griddle, heat 2 tortillas on both sides. Remove and discard trout skin; plate with hot tortillas and reserved onion mixture. Garnish with 1/3 cup salsa, 1/4 cup guacamole, 1/4 cup sour cream, and 2 lime wedges.
Source: Courtsey of Clear Springs Foods, Inc.
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Number of Servings: 12Ingredients: 3 cups finely chopped roasted and shelled pistachio nuts1/2 cup chopped cilantroSalt and black pepper, to taste12 (8 ounces each) Butterfly Style Clear·Cuts® Boneless Rainbow Trout Fillets 1/4 cup fresh lime juiceFlour, as needed4 eggs, lightly beaten3/4 cup clarified butterCitrus Hollandaise, recipe followsInstructions: Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
Per order: Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets.
Cilantro Citrus Hollandaise - Yield: 2 cups
Whisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain marie until sauce is light and fluffy. Away from heat, slowly whisk 1-1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm.
Source: Courtsey of Clear Springs Foods, Inc.
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Number of Servings: 4Ingredients: Four 8oz dressed whole rainbow trout or white salmon1/4 cup unsweetened orange juice2 Tbsp soy sauce1 Tbsp brown sugar1 Tbsp rice vinegar2 Tsp vegetable oil1 Tsp grated orange peel2 cloves garlic, mincedOne 9oz package frozen sugar snap peas2 Tsp soy sauce2 oranges, peeled and sectioned1 Tbsp sliced almondsInstructions: Place trout in a shallow dish; set aside. Combine the next 7 ingredients; mix well and pour over trout, spooning some inside fish cavity. Cover and refrigerate 1 hour. Remove fish from marinade; set aside.
Coat a fish rack with vegetable cooking spray. Arrange trout on rack; close and secure. Brush with marinade. Place rack on grill 4" to 5" from hot coals. Grill, brushing with marinade and turning once, just until fish begins to flake when tested with a fork, allowing 5 to 6 minutes on each side. Cook peas according to package directions. Stir in soy sauce. Add oranges and almonds and toss gently. To serve, place trout on individual serving plates. Spoon peas and oranges onto each plate.
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