PAN TROUT RECIPES

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WHOLE RAINBOW TROUT BAKED IN FOIL RECIPE - NYT COOKING



Whole Rainbow Trout Baked in Foil Recipe - NYT Cooking image

It’s easy to find farmed rainbow trout these days. They’re usually boned and “butterflied” — opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves four

Number Of Ingredients 7

Extra virgin olive oil
4 small rainbow trout, boned
Salt
freshly ground pepper
2 lemons, one sliced, one cut in wedges
8 fresh tarragon or dill sprigs, or 4 rosemary sprigs
Chopped fresh tarragon, dill or parsley for serving

Steps:

  • Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 549, UnsaturatedFatContent 16 grams, CarbohydrateContent 5 grams, FatContent 27 grams, FiberContent 3 grams, ProteinContent 69 grams, SaturatedFatContent 6 grams, SodiumContent 895 milligrams, SugarContent 1 gram, TransFatContent 0 grams

PAN-FRIED COD WITH SLAW RECIPE | FOOD NETWORK KITCHEN ...



Pan-Fried Cod with Slaw Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 18

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard, plus more for serving
1 tablespoon sugar
1/4 to 1/2 teaspoon caraway or celery seeds
Kosher salt and freshly ground pepper
1/2 head light-green cabbage, thinly sliced (about 6 cups)
1 small carrot, shredded
1 gala apple, julienned
1 bunch scallions, white and green parts, thinly sliced
1 large egg
1/2 cup milk
4 6-ounce cod or other white-fleshed fish fillets
1/3 cup all-purpose flour
1/3 cup cracker meal or crushed saltine crackers
1/4 teaspoon cayenne pepper
Kosher salt
Vegetable oil, for shallow frying

Steps:

  • Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
  • Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
  • Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

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