Here’s an easy one to do next time you’re on a backcountry fishing trip.
Use your favorite recipe for herb stuffing or wild rice stuffing. Stuff trout,
place in foil wrap, sprinkle with lemon juice and salt and pepper. Bake in
campfire for one hour at 325. Serve.
Shrimp Stuffed Trout
1 2-3 lb. trout, whole
1/2 LB shrimp, peeled
Fresh chopped parsley
2 cloves garlic, chopped
1 Tbsp. butter
Rinse and dry the fish with a paper towel.
Melt the butter in a saucepan. Add shrimp, parsley and garlic. Sauté for about
five minutes. Stuff trout with shrimp mixture. Bake in 350-degree oven for 30-40
minutes, depending on the size of the fish. Serve with steamed vegetable and
Rainbow Trout with Grilled Vegetable Salsa
4-4oz trout filets
1/4 c plus 2 tsp. fresh lemon juice
2 Tbsp. olive oil
1 small eggplant cut in half lengthwise
2 bell peppers, 1red & 1 green
5 green onions
3 1/2 oz. black ripe pitted olives
1 /4 tsp. salt
1/8 tsp. ground black pepper
Marinate filets in 1/4 C lemon juice and 1 tbsp. olive oil. Meanwhile, brush
vegetables with remaining oil and cook over grill until tender, about ten
minutes. Cool slightly and finely chop vegetables and olives. To make salsa,
toss vegetables and remaining ingredients; set aside. Grill trout. Serve
immediately with salsa.
Trout on the Grill
Filet trout; brush with melted butter or margarine, season with onion salt,
garlic salt and pepper. Place on grill, skin side up for five minutes. Turn over
and place 2-3 thin lemon slices on each filet. Continue cooking until fish is
white and flaky, about 7 minutes. Serve with lemon wedges and Chateau Benoit's
Rainbow Run table wine.
2 to 3 lbs. Trout
1/4 c lemon juice
1 1/2 tsp. salt
2 to 3 medium russet potatoes
1 large carrot
3 stalks celery
2 medium onions
1 pint half and half
2 c milk
1 Tbsp. flour, stirred into milk
Grated Cheddar cheese
Boil trout in large kettle of boiling water, bay leaf, lemon juice and salt
until fish flakes, approximately 10 minutes. Remove from kettle; skin and
de-bone trout and break into bite-size pieces. Peel potatoes, carrots and
onions; clean celery. Chop vegetables into bite-size pieces and boil in a small
amount of water until barely tender. Drain and mix with trout. Season to taste.
Combine fish, half-and-half, and milk. Season to taste. Combine fish, vegetable
and white sauce. Heat, but do not boil. Serve in soup mugs and sprinkle with
grated cheese and a small amount of paprika.
From: Fran Hopper, Wild Game Cookbook
Trout in Wine
Place each trout in center of large sheet
of foil; cup foil around fish. Sprinkle with salt and pepper, top with two
tablespoons butter or margarine and 2 thin lemon slices. Add a dash of dill or
rosemary if desired. Pour 2 to 4 tablespoons (depending on the size of the fish)
dry sherry or white dinner wine over each fish. Pull foil edges together; seal
well, leaving small airspace inside. Bake in a moderately hot oven (400 degrees)
for 30 minutes or cook over coals of barbecue or campfire for 30 to 40 minutes.
Backcountry Pan Fried Trout
Filet trout. Dip in beaten egg. Coat with a mixture of flour, pepper, garlic
salt and onion salt. Heat 2-3 tablespoons of vegetable oil in frying pan on
medium high heat. Fry fish for five to seven minutes on each side. This is great
over a campfire, too.
Easy Fried Trout (For 2 pounds of rainbow trout fillets)
1 tsp. salt
1/8 tsp. pepper
1 tsp. milk
1 cup flour (or 1/2 c. flour & 1/2 c. cornmeal)
Sprinkle fillets or whole trout inside and out with salt and pepper. Beat egg
and blend in milk. Dip fish in egg/milk mixture and roll in flour or
flour/cornmeal mix. Place fish in frying pan with 1/8 inch cooking oil. Cook on
moderate heat until golden brown on both sides. Cooking time: 10 minutes
depending on thickness of fish.
Preheat grill on high heat. Spray or brush fillet side of the rainbow trout
fillets lightly with oil. Salt, pepper, and season to taste. Place directly on
the grill, fillet side down. Cook for 3-5 minutes. Spray or brush skin lightly
with oil. Turn fillets over for 3-5 minutes or until fish flakes easily with
No Oil "Fried" Trout
Crush 2 cups corn flakes in ziplock bag. Salt, pepper, and season rainbow
trout fillets to your preference. Place fillets in ziplock bag with corn flakes
and shake to bread the fillets. Place on broiler pan, skin-side down, and bake
at 350 degrees for 15 minutes or until fish flakes easily with fork.
Baked Trout 1
2 pounds of rainbow trout fillets
Preheat oven to 350 degrees. Spray or brush the fillets lightly with oil. Place
the fillets in a baking dish, skin down. Sprinkle fillets with salt, lemon
pepper, and paprika. Bake uncovered for 20-30 minutes or until the fish flakes
easily with a fork. (You can "spice up" this recipe by substituting
cayenne pepper for the paprika).
Baked Trout 2
2 pounds of rainbow trout fillets
8 ounce can white-sauce (New England style) clam chowder
1 clove garlic (or equivalent)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up
(skin side down). Follow clam chowder directions (with most canned clam
chowders, add a can of water). Add garlic to clam chowder. Heat clam chowder in
a pot to simmer. Pour clam chowder over trout fillets. Cover and bake for 25-30
minutes or until the fish flakes easily with a fork. The clam chowder in the
baking pan can be thickened to make an excellent sauce to serve over the baked
Baked Trout 3
rainbow trout fillets
Italian bread crumbs
seasonings (salt, pepper, garlic, and/or lemon pepper)
Preheat oven to 350 degrees. Place fillets in baking dish or pan, fillet side up
(skin side down). Season to taste (salt, pepper, garlic, and/or lemon pepper).
Liberally sprinkle Italian breadcrumbs over the fillets to completely cover the
fillets. Bake uncovered for 25 minutes or until the fish flakes easily with a
fork. The breadcrumbs will turn light brown.
Salt, pepper, and season rainbow trout fillets to taste. Place on preheated
broiler pan 2 inches from heat. Broil 5 to 8 minutes or until slightly brown.
Turn and cook 5 to 8 minutes until fish flakes easily with fork.
Cajun Blackened Trout
This one’s a winner! I gar-on-tee!
4 rainbow trout fillets
1/2 cup unsalted butter
1 tbsp. paprika
2 1/2 tsp. salt
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
Preheat large, heavy skillet until very hot. Combine paprika, salt, onion
powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and
oregano in a small bowl. Dip fillets in melted butter, then in seasoning
mixture. Place in hot skillet and cook 2-3 minutes on each side until blackened.
2 cup self-rising cornmeal
1/2 cup flour
1 tbsp. lard (cooking oil can be substituted)
1 large onion, finely chopped
1 cup milk
Mix ingredients. The consistency should be similar to peanut butter. Deep fry
teaspoon-sized balls of the dough at moderate heat (300oF)
until golden brown.
1 and 1/2 pounds trout fillets
2 tablespoons water
6 peppercorns slightly crushed
1-tablespoon white wine vinegar
2 egg yolks
3/4 cup butter
Salt to taste
1 tablespoon lemon juice
Cut fillets into serving-size portions.
Steam over salted water for 9-10 minute or until fish flakes when tested with a
fork. Remove from heat. Carefully remove fish to heated platter and keep hot.
Make the sauce in a double boiler or an oven-proof bowl over a saucepan of hot
water. If using the latter method make sure that the bottom of the bowl is not
touching the hot water or the sauce will set on the bottom of the bowl before it
is cooked. Place the water, crushed peppercorns and white wine vinegar in a
small saucepan and reduce to about 1 tablespoon of liquid. Set aside. Cut the
butter into pieces and soften gently in a small saucepan. Remove from heat.
Whisk the egg yolks, reduced liquid and a little of the butter in the double
boiler. When the mixture becomes creamy and slightly thick, pour in the butter
in a thin stream, whisking briskly. Add lemon juice and a little salt, and taste
for seasoning. Remove from the heat immediately when it is thick. Should the
sauce look as if it is curdling, add a few drops of cold water and whisk briskly
for a few more minutes. This sauce can be made in a blender or food processor,
but you may find that less butter will be absorbed. The addition of 1 tablespoon
of cold water with the lemon juice will prevent it becoming too thick. Pour the
sauce over the fillets and serve.
Bake or broil trout in oven or bake in
microwave. A 10-inch fish takes about 5 minutes in the microwave and longer in a
Baste often with butter while cooking. Sprinkle with slivered almonds and baste
once more with butter. Garnish with parsley.
EASY BLACKENED TROUT FILLETS
Cajun seasoning, 1 ounce per fillet
Butter and season one side of the fillets.
Place seasoned side down in very hot pan and baste top side with butter and
lemon juice while cooking. When fish is cooked through, remove from pan and
serve blackened side up.
4 medium trout
6 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon tarragon leaves
Gut and scale trout and pat dry with paper
towel. In a frying pan over medium heat, melt 5 tablespoons butter and fry the
trout until brown for about 7 minutes per side or until trout flakes with a
fork. Remove trout to a warm platter and keep warm. Scrape the bottom of the
frying pan and then melt the remaining 1 tablespoon of butter. Then add the
juice from the lemon and cream. Cook over low heat until sauce thickens. Pour
sauce over the trout and add salt and pepper to taste.
FRIED WHOLE TROUT WITH MACADAMIA NUT AND PRUNE FILLING
4 trout, plate sized, scaled and cleaned
1 and 1/2 cup macadamia nuts, chopped fine
1 cup pitted prunes, chopped fine
1 tablespoons sweet sherry
1 and 1/2 cup fresh breadcrumbs
sea salt and pepper
1 teaspoon chopped parsley
1 teaspoon chopped dill
1 teaspoon olive oil
Mix nuts, prunes, sherry and breadcrumbs
together. Season and mix in parsley and dill. Mould mixture into cavity of
trout, secure with toothpicks or skewer. Heat oil in medium hot pan, cook trout
for 3-4 minutes each side. Add a squeeze of lemon juice and garnish with fresh
chopped chives or dill.
FOIL-BAKED STUFFED TROUT
4 trout (12oz) heads removed, gutted
4 tomatoes, sliced
8 spring onions, chopped
Salt and pepper
Wash fish thoroughly and pat dry with kitchen paper. Stuff each one with sliced
tomato, mixed with 2 chopped spring onions. Sprinkle fish with lemon juice, salt
and pepper, and wrap individually in foil. Bake until fish is tender. Remove
fish from foil and serve with cooking juices poured over.
4 - 8 oz boned whole trout
Salt and pepper
1/2 - 2/3 cup clarified butter (melt butter, skim, pour off clear yellow butter,
discard milky residue)
Juice of 1/2 lemon
1/4 cup chopped parsley
Just before cooking, dry trout, sprinkle
inside and out with salt and pepper, and dust skin side with flour. Fold shut.
Pour 1/8" clarified butter into a 10"-12" frying pan, heat to
bubbling hot and arrange trout in pan. Maintain heat so butter is always very
hot, but not browning. Sauté slowly, about 5 minutes per side. Trout is done
when there is no rosy-red color deep in cavities. Fish should just be cooked
through but still juicy. To serve, squeeze lemon juice over fish, sprinkle with
parsley, and pour hot, browned butter from pan over trout to make the parsley
HICKORY SMOKED TROUT
Spread wet hickory chips over hot coals. Place each
fillet on a greased grill or skewer and place on a raised rack. Spread sugar
over trout and sprinkle with seafood seasoning. Cover the grill or make a tent
of aluminum foil. Cook for 20 minutes or until fish flakes easily when tested
with a fork.
6 trout fillets (4-6 oz each)
2 teaspoons dark brown sugar
seafood seasoning to taste
2 pounds trout cut in 1 & 1/2 inch cubes
4 tablespoons lemon juice 1/2 teaspoon pepper
1 teaspoon salt 1/2 cup olive or peanut oil
Mix the trout and seasonings and let it stand for
3-6 hours. When you are ready to broil it, place a mushroom cap on the end of
each skewer, then 2 trout cubes, another mushroom, more trout, and end with a
mushroom cap. Brush well with oil. Place skewers on a rack over the grill,
turning several times during the process, basting with the marinade. Serve with
plain boiled potatoes and fresh dill. (If you can't get fresh dill, serve dill
- fresh dill
6 small dressed trout
6 strips of bacon
Salt the inside of the fish. Mix the sherry, melted
butter and lemon juice. Place the dressed fish in a wide pan and cover with the
marinade. Let stand for 1 hour. Wrap bacon around the fish and hold in place
with skewers. Cook over a hot fire basting frequently. Cook until the bacon is
crisp, turning only once.
1/2 cup sherry
1/2 cup melted butter
2 tablespoons lemon juice
Put fillets on skewers and place on a rack over the
grill. Brush with butter. Cover your cooker or make a tent out of aluminum to
cover the fish. Cook without turning, 3-4 inches from source of heat until
fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle
with salt and paprika. While fillets are on the grill, melt 2 tablespoons of
butter and add almonds. Pan fry and stir over low heat until almonds are golden
and butter is lightly browned. Remove from heat, stir in lemon juice, then spoon
over fillets. Garnish platter with parsley. Serve with a fresh tossed salad,
sweet potatoes and dinner rolls.
6 trout or trout fillets (1/2 LB each)
2 tablespoons melted butter paprika
1/4 cup blanched almonds salt
1 tablespoon lemon juice parsley
2 tablespoons butter
GRILLED BONELESS STUFFED TROUT
1 Rainbow Trout
parsley 1/2 lemon
Anisette or Pernod olive oil
Sauté five ingredients until onions are golden. Add
1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper. Stuff the
trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then
truss with toothpicks. Rub outside with olive oil. Grill for about 3 minutes
each side or just until flesh becomes white. In preparing and cooking rainbow
trout keep in mind that a medium size fish cooks in 4 to 8 minutes on medium low
heat. (Don't forget to turn once while frying.)
1/4 stick butter
1/2 cup sliced mushrooms -sautéed
1/2 cup baby shrimp
2 teaspoons chopped chives
1/2 cup chopped onions
1 teaspoon chopped green pepper
SCANDINAVIAN FRIED TROUT IN SOUR CREAM SAUCE
3/4 cup flour mix with 1/2 tsp. salt and 1/4 tsp. pepper
6 medium trout
1/2 cup butter
2 tbsp. vegetable oil
12 mushrooms, sliced
Mix salt and pepper, lemon juice, paprika, chopped parsley, 1 cup
sour cream, and a touch of dill weed. All flavored to taste.
Dip fish in flour mix, sauté' in 1/2 cup butter and add mushrooms, spices,
lemon juice and sour cream, stirring constantly. Cook 3 minutes. Pour sauce over
fish, sprinkle with parsley and enjoy with boiled potatoes or vegetables, and of
course a glass of chilled Rhine wine. Try this French dish with new potatoes and
buttered French green
beans. Serve a chilled white Burgundy like Fume' Blanc for a special dinner.
Mix 1 cup flour with 1 tsp. nutmeg, 1/4 tsp. thyme, salt and pepper.
Cook 6 medium trout by sautéing them in butter (after dipping in milk and
seasoned with flour)
Add a spoon of butter and 1/2 cup of slivered almonds and 1 tbsp. lemon juice
Pour remainder over trout, then garnish with lemon wedges and serve hot.
BROWN BUTTER TROUT
This recipe is simple yet gives a real
rich nut flavored taste to your catch. It only takes about 10 minutes to
prepare. Keep in mind that you must use REAL butter in order to make the sauce.
Take a small lunch sack, and pour 1 cup of flour in sack. Drop fish in sack and
shake. Set floured fish aside.
Melt real butter in sauce pan, adding 1/2 tsp. lemon juice.
Cook butter over medium heat, constantly stirring until butter turns in to a
dark brown sauce. Set on simmer.
Fry coated trout in another fry pan, adding onions, mushrooms, (almonds?), on
Serve trout with sizzling hot brown butter sauce over it along with some fresh
Fish that is baked cooks by dry heat, so it must be well greased or sauced
in order to be palatable. Baste with some melted butter or oil or other liquid
during cooking to keep the surface moist. Allow 20 to 25 minutes for two pounds
fish fillets or steaks baked at 350 degrees; and 25 to 30 minutes for three
pounds pan-dressed fish.
CHARCOAL BROILED TROUT
Broiling also is a dry heat method of cooking, but the direct heat is more
intense. Choose fish that is at least 1 inch thick so it does not fall apart,
and keep moist by basting well with butter, oil, fruit juice, or a combination
of liquids. Broiling generally is done at about 3 to 4 inches from the source of
heat. The thicker cuts should be placed farther from the heat than thin ones.
STYLE BLACKENED TROUT
Brush the fish with olive oil. Mix the herbs and
spices in a bowl and rub into the skin of the fish. Heat a cast iron or heavy
bottomed frying pan until very hot. Add a little more oil and the butter and let
the butter melt but not burn.
1 trout per person, with or without the head.
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped tarragon
1 tablespoon hot chili powder
½ tablespoon cayenne pepper
1 teaspoon paprika
1 teaspoon fennel seeds
Salt and fresh ground black pepper
2 tablespoons olive oil
2 ozs/55g butter
Cook the fish for 2 minutes on both sides until black. Place, covered with foil,
in a warm oven for 5 minutes to cook through and rest and then serve with lemon
or lime wedges and vegetables.
BAKED TROUT IN NEWSPAPER
Wet cleaned trout and place across one corner of a sheet of Newspaper.
Roll up in Newspaper and wet Newspaper as you roll, folding sides in as you go.
Immerse Trout/Newspaper packet in water to get thoroughly wet and transfer to
Fire/Barbecue. Leave to cook turning frequently until to outer layer of
Newspaper starts to brown. Remove from fire and open packet by cutting all
around three sides. Peel open packet and turn Trout out onto a plate. The trout
skin should peel off the flesh because it is stuck to the Newspaper and the
trout will be baked to perfection. this also works if cooked in a conventional
oven at @ 200 degrees C until the paper browns.
1 stick butter
2 cups flour
1/2 cup cooking oil
12 boneless trout fillets (6 trout)
Mix eggs in a separate bowl, Mix flour, pepper and your favorite seasoning in
another bowl, Place trout fillets
in egg mixture, then coat with flour, repeat (double coat), place oil and butter
frying pan and heat to 300 degrees, place coated fillets in preheated pan.
Flip when necessary. Cooking time is approximately 15 minutes.
Be generous with seasoning in the flour mixture. Cooking temperature will vary.
Using butter allows you to cook at the right temperature. If the butter starts
to burn, decrease heat.
The ideal temperature is at the point when the butter is about to burn, but
Use fresh trout if possible. Allow fish to set for 5 minutes after cooking.
Fry with cut onions and/or garlic if desired.
Bake at 350 degrees for 20 - 25 minutes.
Garnish with hard boiled egg slices, water cress or parsley.
TROUT WITH ALMONDS
4 medium trout cleaned
fresh lemon juice
freshly cracked black pepper-corns
6 tablespoons butter
2 tablespoons oil
1/2 cup sliced almonds
1/4 cup fresh lemon juice
Rub trout with lemon juice and pepper. Warm serving platter for fish in 200
In very large frying pan, melt 2 tablespoons butter with oil over medium-high
Sauté trout on one side until lightly browned (3 to 5 minutes). Turn fish.
Done when it flakes at the touch of a fork. Remove fish to warm platter.
Wipe out pan. Melt remaining 4 tablespoons butter in pan. Sauté almonds until
Add lemon juice and parsley to almonds in pan.
Swirl and pour over trout.
Garnish with lemon slices.
Minced Garlic (optional)
Place one headless trout on a sheet of aluminum foil, Insert several slices of
butter and seasoning inside the trout,
add minced garlic is desired, wrap trout in foil so it's sealed, cook trout over
hot coals or an open flame.
Cook for approximately 5-7 minutes on each side, cooking time will vary
depending on temperature, remove from heat.
Open foil and allow several minutes to cool, hold trout and flake off one side
fillet from bone. Turn trout over and repeat.
All bones should be removed by using this method.
Note: Experiment with what is inserted inside trout. i.e. Picante sauce, etc
4 small trout ( 3/4 pounds each )
3 tbsp. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbsp. dried rosemary
1/2 cup white wine
Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and
inside the cavity.
Grill each side for about 4 minutes during last 4 minutes add rosemary to hot
coals and replace grill cover.
1 minute before removing trout liberally sprinkle trout and coals with wine and
Serve with lemon wedges and your favorite side dish.
STUFFED SEAFOOD TROUT
4 whole trout
1/2 Lb. medium shrimp, shelled
1/2 Lb. Lump Crabmeat
2 Fresh Rosemary Sprigs
1 Whole Tomato, Seeded and diced
1 whole onion chopped
2 cloves garlic, minced
1/4 Cup Bread Crumbs
Salt & Pepper to taste
Clean the trout and split lengthwise, set aside.
Dice onion, cube tomato, and mince garlic.
Mix ingredients with crabmeat and shrimp, set aside.
Sprinkle inside of fish with salt and pepper to taste. Set rosemary sprig
inside fish. Spoon shellfish and vegetable mixture into fish, distributing
between all pieces. Top filling with breadcrumbs. Fish may be sewn shut with
high grade thread to hold it together if necessary.
Place all pieces on the grill and cook 10 minutes per side, or until done.
Serve with boiled parsley potatoes and green vegetable like broccoli or
Recommended wine: a semi-dry Hungarian white wine, like Tokai Furmint.
6 trout fillets (1/2 LB each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
Put fillets on skewers and place on a rack over the grill.
Brush with butter.
Cover your cooker or make a tent out of aluminum to cover the fish.
Cook without turning, 3-4 inches from source of heat until fillets are cooked,
about 10 minutes.
Remove to a heated platter and sprinkle with salt and paprika.
While fillets are on the grill, melt 2 tablespoons of butter and add almonds.
Pan fry and stir over low heat until almonds are golden and butter is lightly
Remove from heat, stir in lemon juice, then spoon over fillets.
Garnish platter with parsley.
Serve with a fresh tossed salad, sweet potatoes and dinner rolls.
TROUT IN ENVELOPES
Clean and wipe dry the required number of trout,
selecting fish about 1 LB...each if possible.
Season inside and out with salt and pepper and baste with oil. Cut from brown
paper, parchment paper or
aluminum foil (one for each fish) pieces of paper three inches longer and four
times as wide as the fish.
Grease these with melted butter. Place trout in the center of the paper, lay a
thin slice of bacon on top,
fold paper over, crimp the edges of the fold securely, and tie up each end with
string. Put in a greased pan
and cook in a moderate oven 20-25 minutes.
Serve in their envelopes after removing the strings.
A sauce of brown butter and lemon juice, served in a separate dish, should
accompany the trout.
TROUT WITH WALNUT-HERB STUFFING
1 tablespoon minced dried onion
3 tablespoons oil
1 tablespoon dried parsley
2 tablespoons water
1/4 cup watercress, miner's lettuce or early dandelion leaves, chopped
1 teaspoon dill weed
1 cup cracker crumbs
3 tablespoons minced walnuts or pecans
2 teaspoons soy sauce
2 tablespoons oil
4 rainbow trout
At Home: Mix the dill weed, cracker crumbs
and nuts in a self-sealing plastic bag.
Wrap the other ingredients individually and then place all packages into a
self-sealing plastic bag, labeled with the recipe directions.
On the Trail: Place the onion in a skillet with one tablespoon of the oil. Sauté
low to medium heat 2-3 minutes. Add the parsley and water. Cover and steam for
a minute or so; then stir in the watercress. In a medium bowl, combine the
cracker crumb mixture with the onion-parsley mixture. Stir in the soy sauce.
Stuff each fish with one quarter of the walnut-herb stuffing. Place the fish in
a nonstick skillet coated with 2 tablespoons of hot oil.
Cover the skillet and cook the fish 10 minutes on each side over medium heat.
Serving for two:
3/4 LB of trout fillet, or two small fillets
Liberal amount of flour
Salt to taste
1/4 cup of sesame seeds
Dip the fillets into lemon juice and then into the flour to coat it. Return it
to the lemon juice and then to the sesame seeds, coating it again. Place into a
skillet or pan with melted butter (generous) and sauté over a medium heat. The
idea is to have the temperature at a high enough level to toast the sesame seeds
and to create a "crust" on the outside with the 'burned' butter. Since
the fillets will more than likely be relatively thin, it will not take long to
cook and you will be able to control the amount of 'crusting' which takes place.
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