Here's 3 of our favorite and quick Recipes we use for trout.
But also check out the recipe site for more trout recipes .

Lemon Trout

Lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!"

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS (Nutrition)

* 4 cups all-purpose flour
* 2 tablespoons lemon pepper
* 1 1/2 tablespoons salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1/4 cup grated lemon zest, divided
* 4 (6 ounce) fillets rainbow trout
* 1 lemon
* 1/2 cup lemon juice
* 1/2 cup extra-virgin olive oil

DIRECTIONS

1. In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
2. Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
3. Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Poor Man's Beer Batter Fish

PREP TIME 4 Min
COOK TIME 5 Min
READY IN 9 Min

INGREDIENTS (Nutrition)

* 1 cup beer, or as needed
* 1 (7 ounce) container shake and pour buttermilk pancake mix
* 2 pounds trout fillets
* 1/2 cup oil for frying

DIRECTIONS

1. Heat oil in a large skillet over medium heat.

2. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.

3. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.

4. Remove the fish from the batter , and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Fish in Foil

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS (Nutrition)

* 2 rainbow trout fillets
* 1 tablespoon olive oil
* 2 teaspoons garlic salt
* 1 teaspoon ground black pepper
* 1 fresh jalapeno pepper, sliced
* 1 lemon, sliced

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.

2. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.

3. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Source(s):
http://allrecipes.com/Recipes/Seafood/Fish/Trout/ViewAll.aspx

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Crab-Stuffed Trout

Ingredients

• 2 6-ounce whole trout, cleaned and boned
• 3 teaspoons soy sauce, divided
• 3 ounces cooked crab meat, shredded
• 2 slices bread made into bread crumbs
• 1/2 cup carrots, shredded
• 1/4 cup celery, thinly sliced
• 1/4 cup green onion, thinly sliced
• 1 egg white, slightly beaten
• 1 tablespoon lemon peel, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• lemon wedges

Preheat oven to 375 degrees. Wash trout and pat dry with paper towels. Place on foil-lined baking sheet. Brush inside cavities lightly with one-half the soy sauce. Combine remaining soy sauce, crab meat, bread crumbs, carrots, celery, onion, egg white, lemon peel, garlic powder and pepper in a small bowl. Place one-half the stuffing inside each trout. Bake 30 minutes. Serve with lemon wedges.

Serves 4
Source(s):
Recipe I learned at the Culinary School at the Philadalphia Art Institute

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