Thai Curried Trout 

Ingredients
•	4 fillets of trout 
•	Thai Red curry paste (1.5 tbsp)
•	Fresh Sweet basil leaves (20-30)
•	Fresh ginger root
•	1 small sweet Vidalia onion
•	1 bell pepper
•	5-20 small chili peppers
•	3-4 cups Thai jasmine rice
•	1 can coconut milk 
•	1 tablespoon each of soy sauce and fish sauce

Preparation
1.	Cook rice in large pot with 4-5 cups water, stirring often on medium-high heat for 10 minutes.
2. 	Reduce to low heat and simmer for 20 minutes. 
3.	Thinly slice onion, peppers, and ginger root: mix in bowl.
4.	Mix curry paste w/ 1/4 cup coconut milk in small cup, stir for consistency.
5.	Broil fish for about 3 minutes each side at 375 F. 
6.	Reduce oven to warm. 
7.	Stir-fry sliced items, soy/fish sauce and 1 tsp. of oil in skillet on med-hi for about 3 minutes. Reduce to simmer. 
8.	Add rest of coconut milk, curry sauce, and stir, spread sweet-basil leaves on top.
9.	Serve fish fillet on bed of steamed jasmine rice and ladle curry/stir-fry sauce on top.

Note: Most items can be found at Oriental markets.
 
Lemon, Onion and Butter Grilled Trout 

Ingredients
•	1 trout cleaned, gutted and head chopped off 
•	2-3 lemons (depending on personal preference)
•	2-4 chopped onions (depending on personal preference)
•	1 stick butter
•	Salt & Pepper (depending on personal preference)
•	Your favorite seasonings

Preparation
1.	Pre-heat Barbaque.
2.	Slice the onions and lemons.
3.	Stuff the onions and lemons into the fish.
4.	Slice the butter and put it in the fish.
5.	Add Salt, Pepper and your favorite seasonings.
6.	Wrap in tin foil and place in the barbaque grill
7.	Pull cover of grill down and cook on low to medium heat for 1-2 hours, depending on the size of fish.

Baked Stuffed Trout
Ingredients
•		4 trout, dressed (approximately 1/2 pound each)
•	2 tablespoons butter 
•		1 medium chopped onion 
•		1 celery stalk - diced
•		1 cup fresh bread cubes
•		1 tablespoon fresh thyme leaves
•		Salt and pepper (to taste)
•		8 bacon slices

Preparation
1. Preheat the oven to 450 F.
2. In a medium sized frying pan, melt the butter under medium heat. 
3. Add onion and celery and cook until softened, which will take approximately 5 minutes. 
4. Remove the pan from the heat. 
5. Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to mix well.
6. Season the cavity of each trout with salt and pepper.
7. Stuff each trout with the bread mixture, dividing it evenly amongst the fish fillets. If necessary, secure with wooden toothpicks.
5. Wrap 2 bacon slices around each stuffed trout. Arrange in a baking dish in a single layer.
6. Bake until the fish flakes easily when tested with a fork and the bacon is crisp, which will take approximately 30-35 minutes. 

Brook Trout Sauteed with Mushrooms 
Ingredients
•		6 whole trout(approximately 1/2 pound each)
•		1/4 cup Milk 
•		Salt & Pepper (to taste)
•		1/3 cup all-purpose flour 
•		3 tablespoon vegetable oil 
•		6 tablespoons unsalted butter
•		6 lg Mushrooms; thinly sliced 
•		2 tablespoons fresh lime juice
•		4 tablespoons finely chopped fresh parsley 

Preparation
1.	Put the trout in a dish, add the milk, and sprinkle with salt and pepper. 
2.	Turn them several times to coat well. Set aside. 
3.	Spread the flour over a flat dish. 
4.	Remove the trout from the milk and dredge them in the flour. 
5.	Shake off any excess flour.
6.	Heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer. 
7.	Cook them over medium heat for 4 minutes on one side. 
8.	Turn them and cook for 6 to 8 minutes, or until brown. 
9.	Transfer the trout to a warm platter and keep them warm. 
10.	Repeat the process using the remaining oil and fish. 
11.	Meanwhile, melt 1 tablespoon of the butter in a frying pan over high heat. 
12.	Add the mushroom slices and sprinkle with salt and pepper. 
13.	Saute them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned.
14.	Arrange the mushrooms over the trout and sprinkle with the lime juice. 
15.	Melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazlenut brown. 
16.	Pour it over the trout, sprinkle with the parsley, and serve immediately. 

Greek-style Fish
Ingredients
•		2 pounds fish fillets
•		1 medium red onion, thinly sliced in rounds
•		1 tablespoon fresh dill (1 teaspoon dried)
•		Pepper (to taste)
•		1 tablespoon chopped fresh parsley
•		1/4 cup fresh lemon juice
•		1 chopped tomato
•		1/2 cup grated feta cheese (2 1/2 ounces) 

Preparation
1.	Place the fish in an oiled casserole dish. 
2.	Top the fillets, with the onion rounds and sprinkle them with the dill,, pepper, parsley, lemon juice, chopped tomato, and feta, cheese. 
3.	Bake at 350 degrees (F) about 30 minutes, or until the fish flakes with a fork

Fried Lake Trout

Ingredients
•	1 Lake trout                          
•	1 cup sour cream
•	1/2 teaspoon Salt                              
•	1/2 teaspoon Lemon juice
•	2 tablespoon Butter                                   
•	Cornmeal for dredging
•	1/4 teaspoon lemon pepper                             
•	Shortening for frying
 
 Preparation
1.  Clean and wash the fish and cut into serving pieces, leaving the skin on.
2.  Salt and pepper and coat throughout with cornmeal.
3.  In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes. 
4.  Turn, and cook 3 minutes more. Fish should be nicely browned.  
5.  Put fish on hot serving platter.
6.  Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon. 
7.  Cook several minutes, but do not boil.
8.  Remove from heat, add lemon juice, stir, and pour over trout.

Trout Stuffed Japanese Style
 
Ingredients
•	4 trout, 8-10 oz. boned with skin, head and tail
•	1/4 pound mushrooms, sliced                     
•	2 tablespoon vegetable oil                      
•	1 cup Seeded red or green pepper, sliced in 1/4"                   
•	4 eggs, lightly beaten                
•	2 teaspoon Soy sauce                           
•	3 scallions, cut in 1/2" Including greens
•	8 strips of bacon
•	1 cup bean sprouts
•	2 ribs celery, sliced

Preparation
1. Mix the vegetables together.  
2.  In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. 
3.  Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.
4.  Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. 
5.  Wrap 2 slices of bacon around each trout, tucking the ends under the trout.
6.  Bake in a large baking dish so trout are not touching in preheated 500 F oven about 15 minutes, until skin is crisp and the fish is opaque to the bone.  
7.  Test after 10 minutes. Vegetables will remain crisp.

Bouillabaise

Ingredients
•	1 pound trout, cleaned
•	1\2 pound shrimp
•	1\2 pound crab (meat)
•	4 cloves garlic finely chop
•	1 cup onion, finely chopped
•	1 28 ounce can tomatoes
•	2 cup fish stock 
•	1 cup chicken stock
•	1\2 cup dry sherry
•	2 teaspoon salt
•	18 small clams and mussels
•	1/2 teaspoon thyme, basil and Pepper (to taste)
•	1/4 cup olive oil 
                      
Preparation
1.  Cut boneless pieces of fish into bite size pieces. 
2.  Remove shells from shrimp and crab. 
3.  Scrub clams and mussels. Saute onions and garlic in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings. 
4.  Bring to a boil. Lower heat and simmer 15 minutes.
5.  Add all seafood, mix and simmer 10 minutes. 
6.  Serve hot immediately. 

Rainbow Trout Sake

Ingredients
•	4 whole rainbow trout 
•	8 tablespoon soy sauce (low sodium works best)
•	8 tablespoon sake 
•	4 tablespoon sugar
•	4 tablespoon ginger finely grated

Preparation
1.  Take trout of the refrigerator 30 min before cooking.  
2.  Mix soy sauce, 6 tablespoons of the sake, sugar and ginger over medium heat, stirring to dissolve sugar.  
3.  Bring just to a boil.  
4.  Strain sauce through a sieve.  
5.  Combine remaining sake, rub on inside and outside of fish.   
6.  Place rest of sauce back in saucepan and bring to a boil.  
7.  Reduce heat and simmer until it is reduced by half.  
8.  Place fish skin-side down in a pre-heated broiler 2" away from heat.  
9.  Cook about 4 min, remove, brush with reduced sauce and serve.

Baked Stuffed Trout

Ingredients
•	4  trout, dressed (about 1/2 pound each)
•	2 tablespoons butter or margarine 
•	1 onion finely chopped
•	1 celery stalk finely diced
•	1 cup fresh bread cubes
•	1 tablespoon fresh thyme leaves
•	Salt and pepper (to taste)
•	8 bacon slices 

Preparation                
1.  Preheat the oven to 450 F.
2.  Melt the butter or margarine in a large frying pan.  Add onion and celery and cook until softened, about 5 minutes.  
3.  Remove the pan from the heat.  Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to mix well.
3.  Season the cavity of each trout with salt and pepper.
4.  Stuff each trout with the bread mixture, dividing it evenly among the fish.  If necessary, secure the openings with wooden toothpicks.
5.  Wrap 2 bacon slices around each stuffed trout.  Arrange in a baking dish, in one layer.
6.  Bake until the fish flakes easily when tested with a fork and the bacon is crisp, 35-40 minutes.  Serve garnished with celery leaves or sprigs of
parsley.

Rainbow Trout With Roasted Garlic Mayonnaise

•		 4 whole rainbow trout fillets
	
MARINADE
•	1/4 cup fresh lime juice
•	1 tablespoon vegetable oil
•	1/4 teaspoon cumin

MAYONNAISE      
•	1 bulb garlic
•	2 tablespoon regular or light mayonnaise
•	1/2 teaspoon fresh lemon juice
•	1/8 teaspoon cumin

Preparation 
1.  Marinate trout. 
2.  While the fillets are marinating, break garlic bulb into cloves. Be sure to leave the skins intact. 
3.  Place on cookie sheet in 350 F oven for about 15 minutes, until tender. 
4.  Remove skins and mash garlic with fork:blend with mayonnaise ingredients.
5.  Refrigerate. 
6.  Cook trout.
7.  Serve immediately with mayonnaise.

 Trout Almondine

Ingredients
•	4 (8 oz) trout fillets
•	1/3 cup butter or margarine
•	1/2 cup slivered blanched almonds
•	4 tablespoon butter 
•	1 1/2 teaspoon lemon juice
•	Salt and pepper

 Preparation
1. In a small, heat-resistant, non-metallic bowl, melt the 1/3 cup butter in microwave oven for 30 seconds.
2. Add almonds and heat, uncovered, in Microwave Oven 3 minutes or until lightly browned; stir occasionally. Set almonds aside.
3. Arrange fish in a shallow, 10-inch, heat-resistant, non- metallic baking dish.
4. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice and salt and pepper, to taste.
5. Heat, covered with wax paper, 7 minutes or until fish flakes easily with a fork.
6. Spoon browned almonds over fish and heat, uncovered, in Microwave Oven 2 minutes or until heated through.

Roscoe Johnson's Red-Hot Spice

Ingredients   
•	1 teaspoon crushed red chili peppers
•	1 teaspoon cayenne powder
•	1 tablespoon paprika
•	2 teaspoon salt
•	2 teaspoon onion powder
•	1/2 teaspoon sugar
•	1 teaspoon ginger powder
•	1 teaspoon garlic powder
•	1 1/2 teaspoon black pepper
•	1/2 teaspoon thyme

Preparation
1.  Mix all ingredients together in a small bowl and store to use at a later time.  

Boiled Speckled Trout

Ingredients 
•	4 Speckled trout fillets, cleaned
•	6 cup Water, boiling
•	2 Onion tops
•	1 teaspoon Thyme
•	3 Bay leaf
•	10 ea Cloves
•	24 ea Allspice, mashed fine
•	1 Lemon peel, small piece
•	1 Red pepper pod

Preparation 
1.  Clean and wash fish thoroughly. 
2.  To the boiling water add onion tops, thyme, bay leaf, cloves, all spice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes.
3.  Then stick fish in carefully so as to avoid breaking. Let cook another 10 minutes and remove from water. 
3.  Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce.

Rainbow Trout Mexicana

Ingredients 
•	1 pound rainbow trout fillets
•	1 cup salsa
•	1/2 cup cheddar cheese -- shredded
•	4 lemon wedges

Preperation
1.  Place fish in microwave dish.  
2.  Pour 1 cup salsa over fish; cover, microwave on HIGH setting for 4 minutes.  
3.  Rotate dish and microwave an additional 4-6 minutes until fish flakes.  
4.  Serve with shredded cheese and lemon wedges.

Chippewa Trout

Ingredients 
•	6 small trout fillets, cleaned
•	6 slices bacon
•	1/2 cup  Sherry
•	1/2 cup  Melted butter
•	2 tablespoon Lemon juice

 Preperation
1.  Salt the inside of the fish.  
2.  Mix the sherry, melted butter and lemon juice.  
3.  Place the dressed fish in a wide pan and cover with the marinade. 
4.  Let stand for 1 hour.
5.  Wrap bacon around the fish and hold in place with skewers.
6.  Cook over a hot fire basting frequently.  
7.  Cook until the baconis crisp, turning only once.

Kosher Creole Seafood Gumbo

Ingredients
•	1 pound trout fillets
•	1/2 pound redfish fillets
•	1 medium chopped onion
•	1/2 green pepper, chopped
•	1 clove garlic, chopped
•	2 tablespoon vegetable. oil
•	2 tablespoon flour
•	1 can stewed tomatoes (15 oz.)
•	1 can tomato paste (6 oz.)
•	2 teaspoon salt
•	1 bay leaf
•	1/2 teaspoon chili powder
•	1/4 teaspoon basil leaves
•	1 pack frozen sliced okra part thaw
•	3 cup water
•	1 tablespoon worcestershire sauce
•	3 cup hot cooked rice

Preperation
1.  Saute vegetables slightly in oil in dutch oven.  
2.  Stir in flour; blend well. Add remaining ingredients except fish, okra and rice.  
3.  Simmer covered for 30 min.  
4.  Remove bay leaf.  
5.  Add fish and okra.  
6.  Cover and simmer additional 10 min., or until okra is tender.  
7.  Serve in soup bowls or plates over hot rice.
  
Grilled Trout with Olive Butter
 
Ingredients
•	4 Brook trout butterflied
•	1 teaspoon salt
•	1/2 teaspoon freshly ground pepper
•	2 tablespoon pernod
•	2 tablespoon olive oil
•	1 small shallot; coarsely chopped
•	1/4 cup  coarsely chopped black olives
•	4 tablespoon unsalted butter (@ room temperature)
•	1 teaspoon chopped chives
•	1 tablespoon chopped parsley

Preperation 
1.  Sprinkle the fish on both sides with the salt, 1/4 tsp. of the pepper and the Pernod.  
2.  Cover and let stand at room temperature for 30 minutes.
3.  Brush each fish on both sides with the olive oil and let stand, covered, for 30 minutes longer.
4.  In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds.  
5.  Add the butter, chives, parsley and remaining pepper and process until well blended, about 30 seconds. 
6.  Transfer to a bowl, cover and refrigerate.  
7.  Light a charcoal grill or preheat the broiler.  Brush the grill rack or broiler pan lightly with the vegetable oil and cook the fish until it flakes with a fork.
8.  Cover with Olive Butter and serve immediately. 

Smoked Whole Trout

Ingredients
•	8 (8 to 12 inch) trout 
•	Water to cover 
•	1/4 c. salt 
•	1/2 c. brown sugar 
•	3 garlic cloves, rushed 
•	1 onion, peeled & crushed 
•	1 tsp. dill salt 

Preperation
1.  Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. 
2.  Remove from brine and drain on paper toweling. 
3.  Air dry for 1 hour. Place on greased racks of an electric smoker. 
4.  Using 3 pans of saw dust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. 
5.  Check one fish after 3 hours. 
6.  Most people prefer smoked flesh to retain just a little moisture.