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Trout with Couscous and Pecan Stuffing
| Trout with Couscous and Pecan Stuffing |
Makes 4 servings
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Ingredients
1/2 cup instant couscous
3/4 cup boiling water
1 tablespoon vegetable oil
1 onion chopped
1 clove garlic, chopped
1/2 cup grated carrot
1/2 cup chopped pecans
Salt and freshly ground pepper
4 whole fish such as trout, about 8 oz. each, cleaned
3 tablespoons melted butter
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Preparation
Place couscous in bowl and add water. Cover and let stand until all water is absorbed, about 5 minutes. (quantities and time may vary depending on brand.)
Heat oil in frying pan over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Add to couscous with carrot, nuts, and salt and pepper and mix well.
Preheat oven to 350°. Pack stuffing into trout cavities, packing firmly. Arrange trout in greased baking dish and brush with butter. Bake until fish is opaque and beginning to flake when tested, about 20 minutes. Serve immediately.
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Trout with Almond, Orange, and Celery Stuffing
| Trout with Almond, Orange, and Celery Stuffing |
Makes 4 servings
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Ingredients
2 tablespoons butter
1 onion, chopped
1/3 cup chopped celery
1/3 cup flaked almonds
grated rind of 1 orange
1 1/2 cups fresh bread crumbs
1/2 cup orange juice
freshly ground pepper
4 small whole fish such as trout, about 8 oz. each, cleaned
2 tablespoons melted butter |
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Preparation
Preheat oven to 350° F
Melt butter in frying pan over medium head. Add onion and celery and cook until tender, about 5 minutes. Stir in almonds and cook until crisp and golden, about 1 minute.
Transfer onion mixture to large bowl. Add rind, bread crumbs, 1/4 cup juice, and pepper and mix well. Stuff trout with mixture, packing firmly. Arrange in greased baking dish. Combine butter and remaining juice and brush over trout. Season with pepper. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, about 20 minutes. Serve immediately.
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Trout Baked with Red Wine and Vegetables
| Trout Baked with Red Wine and Vegetables |
Makes 4 servings
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Ingredients
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped fennel
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
4 whole trout, about 8 oz. each, cleaned
1/2 cup red wine
1/2 cup fish stock
1 tablespoon all-purpose flour
1 tablespoon butter, softened
salt and freshly ground pepper
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Preparation
Heat oil in frying pan over medium heat. Add onion, fennel, carrot, and pepper and cook until tender, about 5 minutes.
Preheat oven to 350° F. Spread vegetables on greased baking dish. Arrange trout on top. Combine wine and stock and pour over. Cover with foil and bake until fish is opaque and beginning to flake when tested, about 20 minutes.
Remove fish and keep warm. Place baking dish over medium heat on stove and bring pan juices to boil. Blend flour and butter to paste and add to pan. Cook, stirring, until sauce thickens. Add more stock if sauce becomes too thick.
To serve, place fish on plates and spoon vegetable sauce over.
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Panfried Trout with Hot Vinaigrette
| Panfried Trout with Hot Vinaigrette |
Makes 4 servings
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Ingredients
4 small whole trout, 8 oz. each
seasoned flour
1/4 cup olive oil
3 cloves garlic, chopped
2 tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons chopped fresh oregano or 1 teaspoon dried |
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Preparation
Wash trout well and pat dry with paper towel. Place flour in plastic bag. Add trout and shake until fish is well coated. Remove from bag and shake off excess.
Heat oil in frying pan over high heat. Add trout and cook 4 to 5 minutes per side or until fish is opaque and beginning to flake when tested. Remove and keep warm.
Add garlic to pan juices and cook over medium heat until fragrant, about 1 minute. Add vinegar, water, and oregano and bring to boil. Remove from heat, pour over trout, and serve.
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