236224 pan brook trout butter Recipes

grape leaves (about 40 leaves ), peeled fresh ginger, garlic cloves, thinly sliced, lime slices, cleaned whole brook trout, rock salt, fresh lime juice (about 2 limes), sugar, fish sauce, garlic cloves, minced, serrano chiles, seeded and minced, minced fresh cilantro

oatmeal, unsalted butter , plus, unsalted butter, fresh water trout , cleaned through gills, salt, pepper, corn oil, lemon juice, lemon, quartered for garnish (optional)

salt, pepper, pan dressed trout, eggs, half-and-half, flour, almonds, butter, divided, lemon juice, tarragon, olive oil

butter, melted, divided, lemon juice, pan-dressed trout (about 12 oz each), pepper, cooked long grain rice, bacon strips, cooked and crumbled, chopped onion, diced sweet red pepper, frozen cooked salad shrimp, thawed, sea scallops, diced, canola oil, lemons, thinly sliced

chopped pancetta, tomatoes, halved, minced garlic, freshly ground black pepper, divided, salt, divided, basil leaves, canola oil, divided, trout fillets, divided, lemon wedges

lake trout fillets (about 8 oz each), grated parmesan cheese, bacon-flavored crackers, crushed, cornmeal, garlic salt, pepper, eggs, milk, canola oil, lemon wedges and/or minced chives or parsley, optional

pan-dressed trout (about 8 oz each), olive oil, shredded zucchini, chopped roasted sweet red peppers, tapenade or ripe olive bruschetta topping, minced fresh parsley, garlic clove, minced, balsamic vinegar, tomatoes, chopped, chopped fennel bulb, green onion, thinly sliced, pine nuts, toasted, minced fresh basil, lemon juice, lemon-pepper seasoning

trout fillets, butter, chopped green onion, chopped fresh parsley, garlic, chopped, sliced mushrooms, white wine, lemon juice, cayenne pepper, salt, artichoke hearts in water, drained and halved, chopped cherry tomatoes

pan-dressed trout (10 to 11 oz each), lemon juice, divided, dill weed, divided, lemon-pepper seasoning, divided, onion, chopped, butter, minced fresh parsley, soft bread crumbs

orange, chopped fresh mint, olive oil, chopped red onion, white wine vinegar, trout , boned, cut in half lengthwise, yellow cornmeal

red wine vinegar, canola oil, trout fillets, skin on, flour, chopped fresh tarragon, chopped fresh dill, lemon, cut into wedges

clarified butter or 1 tbsp ghee, filets rainbow trout , about 6 oz each, unrefined sea salt, ground black pepper, clarified butter or 1 tbsp ghee, shallot, peeled and finely minced, chanterelle mushrooms, sliced thin, heavy cream , not ultrapasteurized, chopped fresh flat-leaf parsley

rainbow trout fillets, butter-flavored cooking spray, chopped fresh dill, salt, paprika, sliced almonds, lemon wedges

unsalted butter, chorizo, finely diced, garlic cloves, finely diced, diced celery, onion, finely diced, diced carrot, poblano, finely diced, recipe blue cornbread, crumbled, coarsely chopped thyme leaves, coarsely chopped sage leaves, coarsely chopped cilantro, egg, chicken stock, salt and freshly ground black pepper, cranberry mango relish, fresh cranberries, brown sugar, mango, peeled, seeded and coarsely chopped, diced red onion, minced jalapeno, coarsely chopped cilantro, fresh lime juice, salt and freshly ground pepper, unsalted butter, olive oil, cornish game hens, salt and freshly ground pepper, preheat the oven to 450 degrees f., in a hot roasting pan , melt the butter and oil. season the hens with salt and pepper to taste and sear until browned all over. place, breast side down in the pan and roast for approximately 12 to 14 minutes. check for doneness by seeing if juices run clear when bird is tipped. remove from the oven and let rest for 5 minutes. plate hens alongside of the dressing and serve with the relish.

butter, plus more for the pan, marshmallows, peanut butter, granola cereal