20296 grilled trout butternut Recipes

peeled butternut squash, cut into 1-inch cubes (about 1 small), fresh thyme, garlic, divided, olive oil, divided, celery leaves, fresh flat-leaf parsley leaves, fresh lemon juice, kosher salt, divided, freshly ground black pepper, divided, trout filets, sliced yellow onion (about 1/2 a large), pecan halves, toasted

whole trout, vegetable oil, for brushing, salt and pepper, butter, cashew nuts, shelled, garlic cloves, finely chopped, chopped parsley , a good handful, lemon , juice of

extra virgin olive oil, green onion, chopped, whites, light greens, dry sherry , not cooking sherry, spinach, fresh, chopped, pine nuts, breadcrumbs, skim milk, lemon juice, trout, cleaned, white wine, black pepper, freshly ground, butter

aioli or mayonnaise, chopped fresh flat-leaf parsley, lemon zest, anchovy paste (optional), zucchini, halved, trout fillets, olive oil, coarse sea salt or kosher salt, freshly ground black pepper

pine nuts, extra-virgin olive oil, divided, panko (japanese bread crumbs), oil-packed anchovy fillets, minced, minced garlic (3 medium cloves), salt, divided, very finely shredded lemon zest, chopped flat-leaf parsley leaves, heads radicchio (see notes ), skin-on trout fillets (each about 1/2 in. thick ), freshly ground black pepper, lemon juice

butter, fresh lemon juice, chopped fresh mint, grated lemon peel, garlic clove, minced, trout fillets, sliced almonds, toasted

trout, cleaned, lemons , juice of, chopped parsley, tabasco sauce (or to taste), fresh lemon slice

cooked white rice, freshly-squeezed lemon juice, olive oil, grated lemon zest, salt , to taste, fresh ground black pepper , to taste, whole trout (about 3/4 lb each), grape leaves (half an 8-oz jar)

trout fillets, white or yellow onion, lemon, garlic, crushed, butter, salt and ground black pepper, aluminum sheets , approximately 12 by 12 inches

whole 1 lb trout, cleaned, canola oil, salt, pepper, freshly squeezed orange juice, fresh raspberries, fresh basil chiffonade

olive oil and vinegar salad dressing (recommended: newman s own), frozen orange juice concentrate, thawed, dried fines herbes, red pepper flakes, trout, cleaned, heads and tails removed, mayonnaise, artichoke bruschetta topping (recommended : delallo), lemon juice, cayenne pepper, ciabatta bread, spring salad mix, tomatoes, sliced, red onion, thinly sliced

boneless trout, each about 8 to 9 oz, cleaned, kosher or sea salt and freshly ground black pepper, unsalted butter, thinly sliced, shallot, minced, chopped fresh tarragon leaves, extra-virgin olive oil, white wine vinegar, grated orange zest (from 1 small orange), kosher salt, freshly ground black pepper to taste, hazelnut oil

red bell peppers, extra-virgin olive oil, plus more, for drizzling, garlic, finely chopped, italian parsley, leaves finely chopped to yield 2 tbsp, basil leaves, finely chopped, bread crumbs, freshly grated pecorino romano, egg, beaten, salt and pepper, extra-virgin olive oil, plus more for brushing fish, garlic , plus 6 cloves, chopped parsley leaves, trout , gutted, scaled, and rinsed well, branches rosemary, salt and pepper

chopped shallots (about 1 large), chopped fresh parsley, sherry vinegar, chopped fresh chives, fresh lemon juice, salt, black pepper, olive oil, trout fillets, apple-smoked bacon slices, cooked and crumbled

herb-flavored or plain vegetable oil, lemon juice, salt, trout fillets, fresh tarragon, lemon, sliced

chopped fresh rosemary, minced garlic, olive oil, salt, dressed whole trout, rosemary sprigs

lemon juice, dried summer savory , or 2 1/2 tbsp chopped fresh savory, salt, fresh-ground black pepper, olive oil, trout fillets (about 2 lb in all ), lemon wedges, for serving