17579 tejas grilled sauteeed ruby trout Recipes

dressed rainbow trout, olive oil, shallots, minced, fresh mushrooms, chopped, fine, dry breadcrumbs, fresh thyme leaves, salt, pepper, lemons, thinly sliced, fresh thyme sprigs

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, room temperature, frozen orange juice concentrate, thawed, champagne vinegar or white wine vinegar, saffron threads, coarse kosher salt or coarse sea salt, whole farm-raised striped bass or trout (about 1 lb each), gutted, cleaned, top fin cut off, oranges; 1 juiced, 1 halved , then thinly sliced, nonstick vegetable oil spray

lime wedge, coarse salt for coating the rim of the glass, tequila, fresh pink grapefruit juice (preferably ruby red), pony (1 oz) orange-flavored liqueur, superfine sugar if desired, garnish: 1 quarter of a slice of ruby red grapefruit

trout fillets ( , steelhead or salmon), red onion, large, sliced thin, kosher salt, black pepper, unsalted butter, cold works better, garlic clove, honey, dried basil, dried parsley

trout fillets (lake ), unsalted butter, paprika, salt, cayenne pepper, white pepper, black pepper, thyme, oregano, onion powder, garlic powder

dried porcini mushrooms, butter, onion, finely diced, garlic clove, minced, fruity red wine, ruby port, demi-glace, hanger steaks, trimmed, salt, ground black pepper

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

fresh steelhead trout fillets, cedar plank (soaked ), vegetable oil, soy sauce, minced garlic, bourbon or chardonnay, brown sugar, salt and pepper to taste

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

walnut halves, toasted, sliced bacon, bosc pears, sliced, nonstick vegetable oil spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese

fresh parsley sprigs, fresh thyme sprigs, bay leaf, shallots, peanut oil, ruby port, a 750-ml. bottle dry red wine such as cotes du rhone, veal stock, freshly ground black pepper, six 1/4-inch-thick boneless beef top loin (strip) steaks** (each about 5 oz)

pomegranate molasses, dark brown sugar, unsalted butter, melted, ground cardamom, ground cinnamon, grated nutmeg, coarse salt, ripe ruby grapefruits

whole fish, about 1 lb each, cleaned , such as trout, snapper, whitefish, flounder, or bluefish, fresh herbs such as tarragon , thyme, marjoram, etc., olive oil, kosher salt and freshly ground black pepper to taste, cut pancetta or center-cut bacon

walnut halves, toasted, sliced bacon, pears, sliced (bosc work best), nonstick vegetable cooking spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese

whole pork tenderloin, trimmed and silver skin removed, salt and pepper, rosemary, chopped, olive oil, ruby port, fresh thyme, shallot, thinly sliced, ginger, fresh peeled, finely chopped, orange , zest of, mixed berries (strawberries, blueberries, raspberries, blackberries, etc, whatever is market fresh), salt and pepper

grated orange peel, orange marmalade, olive oil, fresh snipped thyme, ground coriander, ground red pepper, salt, ruby red grapefruit, ripe firm kiwi, ripe nectarines, ripe firm star fruit, boneless skinless chicken breast halves