Northern Ontario Aquaculture Association
Grilled Rainbow Trout
Baked Rainbow Trout
1 lb. Fresh rainbow trout fillet
Juice from 1/2 lemon
2 tsp. Olive oil
Sprinkle salt, black pepper & paprika
1 garlic glove (finely minced)
1 tsp. Fresh thyme leaves
l lemon (cut into wedges)
1 lime (cut into wedges)
Prepare coals (preferable mesquite). Arrange trout fillets on a
sheet of foil. Drizzle with lemon and olive oil. Sprinkle with salt,
black pepper, paprika, garlic and thyme. Grill over hot coals about
8 minutes or until fish flakes easily when pricked with a fork. Serve
with plenty of fresh lemon and line wedges. Makes 4 servings.
Juice from 1/2 lemon
2 tsp. Olive oil
Sprinkle salt, black pepper & paprika
1 garlic glove (finely minced)
1 tsp. Fresh thyme leaves
l lemon (cut into wedges)
1 lime (cut into wedges)
Prepare coals (preferable mesquite). Arrange trout fillets on a
sheet of foil. Drizzle with lemon and olive oil. Sprinkle with salt,
black pepper, paprika, garlic and thyme. Grill over hot coals about
8 minutes or until fish flakes easily when pricked with a fork. Serve
with plenty of fresh lemon and line wedges. Makes 4 servings.
2-3 Rainbow Trout
2 tbsp. Chopped parsley
2 tbsp. Lemon juice
1 tsp. Season salt (if desired)
6 tbsp. Olive oil
2 garlic cloves
1 large onion (thinly sliced)
l large tomato (thinly sliced)
4 tsp. White wine
Spray 13 x 9 inch pan with liquid shortening. Arrange fish in
pan and sprinkle with parsley, lemon juice and salt. Heat oil in
small skillet; suite fry onion and garlic. Pour over fish. Then
place tomato on fish and pour wine over fish. Bake at 350
degrees for 30-35 minutes. Serves 2-3.
2 tbsp. Chopped parsley
2 tbsp. Lemon juice
1 tsp. Season salt (if desired)
6 tbsp. Olive oil
2 garlic cloves
1 large onion (thinly sliced)
l large tomato (thinly sliced)
4 tsp. White wine
Spray 13 x 9 inch pan with liquid shortening. Arrange fish in
pan and sprinkle with parsley, lemon juice and salt. Heat oil in
small skillet; suite fry onion and garlic. Pour over fish. Then
place tomato on fish and pour wine over fish. Bake at 350
degrees for 30-35 minutes. Serves 2-3.
Stir-fry Trout with Ginger & Spring Onions
Baked Lemon & Herb Trout
4 Rainbow Trout fillets
2 tsp. Vegetable oil
4 tsp. Soy sauce
100 g. Spring onions
4 tsp. Dry sherry
100 g. Beanshoots
2 tsp. Fresh ginger (grated)
100 g. Rice (cooked)
2 Garlic gloves (optional)
Cut fillets, diagonally into strips and then into bite-sized pieces.
Combine the soy sauce, sherry, ginger and chopped garlic.
Toss the strips in the soy mixture until they are will coated and
leave to marinate for 1-2 hours.
Heat the oil in a wok or heavy frying pan and stir fry the
chopped spring onions for 1 minute. Add the trout and its
marinade. Stir fry for 2 minutes. Add the beanshoots and stir
fry for another 2-3 minutes. Serve with hot rice.
2 tsp. Vegetable oil
4 tsp. Soy sauce
100 g. Spring onions
4 tsp. Dry sherry
100 g. Beanshoots
2 tsp. Fresh ginger (grated)
100 g. Rice (cooked)
2 Garlic gloves (optional)
Cut fillets, diagonally into strips and then into bite-sized pieces.
Combine the soy sauce, sherry, ginger and chopped garlic.
Toss the strips in the soy mixture until they are will coated and
leave to marinate for 1-2 hours.
Heat the oil in a wok or heavy frying pan and stir fry the
chopped spring onions for 1 minute. Add the trout and its
marinade. Stir fry for 2 minutes. Add the beanshoots and stir
fry for another 2-3 minutes. Serve with hot rice.
Rainbow Trout (whole or filleted)
Garlic gloves
Salt & freshly ground black pepper
Extra virgin olive oil
Fresh herbs including parsley, basil, thyme, oregano, rosemary,
marjoram
Lemons
Place the trout or fillets onto a large piece of foil wrap. Brush
the foil with some virgin olive oil and brush the fish with some
oil too. Season it with some salt and black pepper.
Finely chop the herbs with the garlic to make a herb/garlic pesto
and sprinkle over the trout completely. Or, if using a whole
trout, stuff into the cavity. Lay a few thin slices of lemon over
the top and wrap the foil, tightly. Place in a baking dish and
bake in the oven until done...this depends on the size of the
trout. 20 minutes or more. When cooked, remove the foil and
lemon slices and drizzle some more olive oil over the top if you
wish and serve with lemon wedges.
Heat the oil in a wok or heavy frying pan and stir-fry the
shopped spring onions for 1 minute. Add the trout and its
marinade. Stir-fry for additional 2 minutes. Add the
beanshoots and stir-fry for 2-3 minutes. Serve with hot rice.
Garlic gloves
Salt & freshly ground black pepper
Extra virgin olive oil
Fresh herbs including parsley, basil, thyme, oregano, rosemary,
marjoram
Lemons
Place the trout or fillets onto a large piece of foil wrap. Brush
the foil with some virgin olive oil and brush the fish with some
oil too. Season it with some salt and black pepper.
Finely chop the herbs with the garlic to make a herb/garlic pesto
and sprinkle over the trout completely. Or, if using a whole
trout, stuff into the cavity. Lay a few thin slices of lemon over
the top and wrap the foil, tightly. Place in a baking dish and
bake in the oven until done...this depends on the size of the
trout. 20 minutes or more. When cooked, remove the foil and
lemon slices and drizzle some more olive oil over the top if you
wish and serve with lemon wedges.
Heat the oil in a wok or heavy frying pan and stir-fry the
shopped spring onions for 1 minute. Add the trout and its
marinade. Stir-fry for additional 2 minutes. Add the
beanshoots and stir-fry for 2-3 minutes. Serve with hot rice.
Recipes provided by: www.capetrout.co.za
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Recipes provided by: www.capetrout.co.za
Recipes provided by: www.capetrout.co.za
Recipes provided by: www.capetrout.co.za
Asian Rainbow Trout
4 (6 ounce) fillets boneless, skinless rainbow trout
2 tsp. Soy sauce
Salt & pepper to taste
1 tsp. White sugar
1 tsp. Olive oil
1 tsp Minced garlic
1 tsp. Minced fresh ginger
4 green onions, chopped
Rub trout fillets with soy sauce. Season with salt, pepper, and
sugar; set aside.
Heat olive oil in a large skillet over medium high heat. Add
garlic, ginger, and green onions; cook and stir until golden
brown. Add trout fillets and cook until browned and crispy,
about 3 minutes. Turn fillets over, and continue cooking until
the fish flakes easily with a fork, about 3 minutes more.
2 tsp. Soy sauce
Salt & pepper to taste
1 tsp. White sugar
1 tsp. Olive oil
1 tsp Minced garlic
1 tsp. Minced fresh ginger
4 green onions, chopped
Rub trout fillets with soy sauce. Season with salt, pepper, and
sugar; set aside.
Heat olive oil in a large skillet over medium high heat. Add
garlic, ginger, and green onions; cook and stir until golden
brown. Add trout fillets and cook until browned and crispy,
about 3 minutes. Turn fillets over, and continue cooking until
the fish flakes easily with a fork, about 3 minutes more.
Recipes provided by: www.allrecipes.com
Rainbow Trout with Yogurt Sauce
4 (6 ounce) fillets rainbow trout
1 cup of plain yogurt
1 Cucumber, shredded
2 tbsp. Chopped fresh dill weed
1 tsp. Lemon zest
1 tbsp. Extra virgin olive oil
salt and pepper to taste
1 pinch lemon pepper
In a medium bowl combine the yogurt, cucumber, dill lemon
zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Cost a broiler pan with non-stick cooking
spray.
Sprinkle fillets with lemon pepper and place o broiler pan, broil
for about 8 Minutes or until fish flakes with a fork.. To serve
spoon yogurt sauce over fish.
1 cup of plain yogurt
1 Cucumber, shredded
2 tbsp. Chopped fresh dill weed
1 tsp. Lemon zest
1 tbsp. Extra virgin olive oil
salt and pepper to taste
1 pinch lemon pepper
In a medium bowl combine the yogurt, cucumber, dill lemon
zest, olive oil and salt and pepper. Mix well and set aside.
Turn oven broiler on. Cost a broiler pan with non-stick cooking
spray.
Sprinkle fillets with lemon pepper and place o broiler pan, broil
for about 8 Minutes or until fish flakes with a fork.. To serve
spoon yogurt sauce over fish.
Recipes provided by: www.allrecipes.com
