22254 trout stuffed piquillos vinaigrette Recipes

grated parmigiano-reggiano cheese, boneless rainbow trout fillets, lemon wedges

thick bacon, trout, cleaned,heads and tails on, yellow cornmeal, salt & freshly ground black pepper, vegetable oil

green onions, chopped, parsley, chopped, lemon juice, pepper, whole trout (each about 8 oz.), seasoning salt, bacon, bisquick, yellow cornmeal, lemon wedge

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

brown sugar, unsalted butter, salt , as desired, whole dressed trout, heads on if desired

whole trout (cleaned ), dry red wine, olive oil, chopped onion, cut fresh mint, dried rosemary, dried thyme, whole black peppercorns, salt

whole trout, lemon slices (thin slices), dill, rosemary, olive oil, kosher salt, aluminum foil, dry white wine

smoked trout, flaked, cream cheese (low-fat is fine ), lemon, finely grated rind and juice, fresh dill, finely chopped, capers, rinsed, drained, finely chopped, wholemeal bread, crusts removed, lebanese cucumbers, sea salt , to taste, fresh ground black pepper , to taste

pecans, dried rosemary, garlic clove, cayenne pepper, whole trout, about 12 oz each, cleaned and boned, salt, egg white, lightly beaten, extra virgin olive oil

lake trout, skinned and filleted (feel free to substitute other types of mild fish), ground almonds (feel free to substitute other types of nuts), paprika, salt, garlic clove, minced (optional), dried herbs (optional)

mayonnaise or 6 tbsp light, garlic clove, minced, lemon juice, herbs (i usually use dill or thyme), pepper, rainbow trout fillets

butter, softened, chopped shallots or 1 tbsp onion, shredded lemon peel, fresh rainbow trout fillets, deboned, snipped fresh rosemary, lemon juice, olive oil, tomatoes , halved crosswise

stale bread , 6 x 2 1/2 cm (2 x 1 in.), red peppers (use red florina peppers), garlic cloves, finely cut, greek extra virgin olive oil, smoked trout , filet, snipped fresh dill (to garnish ), lemon , rind of, grated, salt, pepper, freshly ground

whole trout , about 3/4-1 lb each (or mediterranean sea bass), olive oil, divided, sliced onion, sliced red pepper, sliced green pepper, sliced yellow pepper, pitted black olives, minced garlic, minced anchovy fillets (optional), chopped fresh parsley, chopped fresh basil leaf, chopped fresh thyme leave, chopped fresh oregano leaves, capers, drained, white wine, butter , cut into pieces, salt and black pepper, smoked paprika, for garnish, fresh parsley, chopped for garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

whole rainbow trout, dressed,filleted,fins removed, green onions, tops trimmed ,cut into 1 inch pieces, salt & freshly ground black pepper, orange juice, dry vermouth or 2 tbsp dry white wine, chopped fresh dill, olive oil, baby spinach, minced shallot, minced garlic

rainbow trout (1 per person ), fresh sage, fresh rosemary, bacon (per person ), fresh thyme, butter, fresh parsley

wild lake trout, olive oil, lemons or 2 tbsp lemon juice, shallots, minced, black peppercorns, cracked, salt , herbamare or 2 tsp substitute, thyme , tarragon, dill, chives, garlic chives

celeriac, greek yogurt, dijon mustard, lemon juice, garlic clove, dill, salt, pepper, trout , roe