Spotted Trout Recipe

Trout with Garlic Lemon Butter Herb Sauce Julia's …

WEBOct 21, 2015 · Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, …

Rating: 4.8/5(648)
1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
4. Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.

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PanFried Speckled Trout with Creamy Crawfish Sauce

WEBApr 2, 2015 · Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes. Stir in crawfish …

1. Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
2. Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
3. Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes.
4. Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through).

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Spotted Seatrout Piccata Recipe with Lemon Caper …

WEBFeb 19, 2014 · Repeat heating and cooking with remaining oil and fillets. Transfer these fillets to the platter also. Add wine, lemon juice, and …

Rating: 5/5(10)
1. Dredge fillets in flour - add more flour if needed but shake off excess. You want just a scant coating
2. Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets. Transfer these fillets to the platter also.
3. Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with 1/2 freshly ground pepper and 1/4 tsp. sea salt.
4. Serve fillets with sauce and your choice of side. Garnish each serving with parsley.

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