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Old 07-01-2022, 02:20 PM   #1
glen
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Default Cooking trout

OK. Wife said do something different. I know the fry- beer batter- blacken- grill with lemon butter- Looking for something different. Not afraid of spice or anything really

We just ate ceviche yesterday. What ya got
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Old 07-01-2022, 02:27 PM   #2
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Pan saute in some butter and ragin blaze with lemon on top till done. Keeps the nice trout taste
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Old 07-01-2022, 02:31 PM   #3
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Cocunut milk and curry paste with sautéed veggies. Serve over basmati rice.


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Old 07-01-2022, 02:33 PM   #4
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Cast iron hot with butter. Coat trout with Parmesan and some Tony’s. Pan fry in the butter.
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Old 07-01-2022, 02:34 PM   #5
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Shake on old bay seasoning and coat with crushed almost to a powder saltiness crackers. Fry
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Old 07-01-2022, 02:37 PM   #6
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Glen, do this trout your favorite way, then take her offshrore and get some Red Snapper... bring it back and fillet it, cube it up and boil it with light crab seasoning until it's firm and done... Tastes just like and has almost identical texture as lobster!! Thank me later!
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Old 07-01-2022, 02:38 PM   #7
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Cocunut milk and curry paste with sautéed veggies. Serve over basmati rice.


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I have never tried it with trout but a few times I have cooked coconut milk fish curry. It is quite tasty.

I have always made it from scratch but I have used the paste in other dishes and it works well. It is certainly easier. 😀
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Old 07-01-2022, 02:42 PM   #8
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Well the curry is gonna get a try. Slick I brought back a few snapper Monday and put a few fillets in freezer last night that we had not eaten yet. Will do this tomorrow. We eat fish once in a while
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Old 07-01-2022, 02:44 PM   #9
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Blacken and serve over pasta with a cream, butter, lemon sauce. I do bass the same way.
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Old 07-01-2022, 02:44 PM   #10
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My Fish cakes

3lbs fish fillets blanched and crumbled and cooled

In food processor add:
3 eggs
I bundle fresh parsley leaves
2 Tblsp creole mustard
2 Tblsp Cajun seasoning of your choice- we prefer Tonys
1 1/2 Tsp coarse black pepper
1 cup vegetable oil
Emulsify all ingredients and put to cool

Finely chop and sautéed:
1 large onion
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 Tblsp chopped garlic

After all is cooled add sautéed vegetables and emulsion in a large bowl with 2 cups Panko and mix well. Add fish last and fold gently untill mixed trying not to break the fish up to badly.

Now you can make 3 or 4 ounce patties and lightly brown in a skillet with a dab of olive oil or roll into balls and batter and deep fry. I prefer lightly browned in a skillet myself.

Last edited by Gumbo Man; 07-01-2022 at 02:47 PM.
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Old 07-01-2022, 02:45 PM   #11
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I don't know if it's different for yall, but my wife usually just pan cooks it in some butter and lets it fall apart then we make fish tacos out of it. When we hit camp we'll make some fresh Pico and throw it on a tortilla, makes for super easy cook and clean process. I've baked some fillets smothered in ranch with pressed-on fried onions (the stuff in the jar people use for green bean casserole) and it turns out ok. I still prefer small deep fried fish nuggets over anything though.
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Old 07-01-2022, 02:49 PM   #12
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#1 - Easy Quick Delicious

Put fillet's in baking dish. Rub a little olive oil on them. Sprinkle with salt, fresh ground black pepper. Cook at 400 until flaky. Don't Overcook!!!

Pull out when done and squeeze a lemon on it and serve hot.

#2
Take a stick of soft butter. Chop whatever fresh herbs you like and mix it with the butter. Get some plastic wrap and tear off a sheet and dab that butter down in the middle and roll it up so it looks like a big fat tootsie roll and stick that in the fridge. It should a smaller diameter than your lemons.

Slice a lemon.

Put them fillets in a baking dish. Salt and fresh ground pepper. Put a couple or three slices of lemon on them (however many will fit). Cut the now hard herb butter into rounds and put one round on each lemon slice.

Bake at 400 until flaky. Don't over cook!!! This is also very good on Rojo's on the halfshell on the grill.

If you don't over cook, it don't really matter how you do it.

You can also make ceviche with it.
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Old 07-01-2022, 02:55 PM   #13
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I’m getting some good ideas. Will try the fish cakes as well. We do a lot of pan cooked- tacos- over rice- over noodles- blackened with all kinds of stuff- but now have a couple new ideas. We eat fish almost every day it seems but I ain’t complaining. This week I’ve had blackened- sautéed- baked- ceviche- and Poke’. We are not shy about trying anything. If there is something I need a firmer fish for I can keep a red.
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Old 07-01-2022, 03:00 PM   #14
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I have never tried it with trout but a few times I have cooked coconut milk fish curry. It is quite tasty.

I have always made it from scratch but I have used the paste in other dishes and it works well. It is certainly easier.

If you have the time fresh is best but the paste works almost as well and will save you a hefty bill at the spice aisle and a heck if a lot of time.


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Old 07-01-2022, 03:11 PM   #15
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Lightly butter then roll in crumbled up cheezits. Bake like normal.
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Old 07-01-2022, 03:27 PM   #16
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Glen, you make me jealous, catching all that fish. Good for you. Are you moved in yet?
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Old 07-01-2022, 03:27 PM   #17
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Well the curry is gonna get a try. Slick I brought back a few snapper Monday and put a few fillets in freezer last night that we had not eaten yet. Will do this tomorrow. We eat fish once in a while

If you can get your hands on some fresh thai basil it will kick it up a notch.


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Old 07-01-2022, 03:36 PM   #18
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If you have the time fresh is best but the paste works almost as well and will save you a hefty bill at the spice aisle and a heck if a lot of time.


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Yeah, some of the paste is a good as fresh.

In mine I use ginger, onion, garlic, turmeric, mustard seeds and cumin seeds. All of that I already have. The only kind of “exotic” flavors are dried curry leaves and kashmiri red pepper but I think you could mix 2-1 paprika-cayenne and come up with the same flavor. I bought a pound of kashmiri pepper and 3 years ago on Amazon for about $12 and haven’t used half of it yet. I usually just use it but butter chicken or fish curry.

I bet butter fish might be great if there is such a thing. Might have to modify the chicken recipe. Probably just be more gentle and not have to sear the fish like the chicken.
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Old 07-01-2022, 03:45 PM   #19
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Yeah, some of the paste is a good as fresh.

In mine I use ginger, onion, garlic, turmeric, mustard seeds and cumin seeds. All of that I already have. The only kind of “exotic” flavors are dried curry leaves and kashmiri red pepper but I think you could mix 2-1 paprika-cayenne and come up with the same flavor. I bought a pound of kashmiri pepper and 3 years ago on Amazon for about $12 and haven’t used half of it yet. I usually just use it but butter chicken or fish curry.

I bet butter fish might be great if there is such a thing. Might have to modify the chicken recipe. Probably just be more gentle and not have to sear the fish like the chicken.

Care to share your recipe?


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Old 07-01-2022, 04:10 PM   #20
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I put some crappie on my smoker turned out pretty good

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Old 07-01-2022, 04:15 PM   #21
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I put some crappie on my smoker turned out pretty good

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Old 07-01-2022, 05:03 PM   #22
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Care to share your recipe?


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Old 07-01-2022, 05:29 PM   #23
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Well I’m all in for tonight’s meal. Wife tasted it said it passes the test
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Old 07-01-2022, 05:29 PM   #24
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Old 07-01-2022, 05:40 PM   #25
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We normally do this with flounder but it works with trout as well

Lightly grease glass baking dish add filets to dish season with your choice of seasoning (I use old bay)
Melt around a half stick of butter and combine with Panko bread crumbs and parmigiana cheese cover each filet with mixture. Place in oven and bake till fish is done and panko reaches desired golden brown color. Squeeze some fresh lemon over the top and serve with rice pilaf and steamed broccoli with cheese

Last edited by Austin; 07-01-2022 at 06:02 PM.
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Old 07-01-2022, 05:43 PM   #26
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We normally do this with flounder but it works with trout as well

Lightly grease glass baking dish add filets to dish season with your choice of seasoning (I use old bay)
Melt around a half stick of butter and combine with Panko bread crumbs and parmigiana cheese cover each filet with mixture. Place in oven and bake till fish is done and panko reaches desired golden brown color. Squeeze some fresh lemon over the top and serve with rice pilaf and steamed broccoli with cheese
This I will try.
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Old 07-01-2022, 05:45 PM   #27
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My old buddy from Michigan (he passed 3 years ago) had me smoke some in my electric smoker, he loved them. He couldn’t gobble them down fast enough.
My suggestion is don’t smoke them.
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Old 07-01-2022, 05:56 PM   #28
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Anybody ever canned Trout like you would for Tuna?
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Old 07-01-2022, 06:05 PM   #29
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Old 07-01-2022, 06:17 PM   #30
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Ceviche is my favorite

On the grill Make foil pan, grease with butter. Season fillets with either holy voodoo or chupacabra special blend, or Cajun of your choice then top with butter. Put breadcrumbs on the second fillet and top with a dab of butter as well ( my take on baked fish on the grill)

Put on grill about 400 degrees and cook for 10 minutes
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Old 07-01-2022, 06:20 PM   #31
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Fresh water trout.
Pull out the guts, shove in a pointy stick, and broil over the coals.
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Old 07-01-2022, 06:32 PM   #32
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Well I’m all in for tonight’s meal. Wife tasted it said it passes the test

Heck yeah.


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Old 07-01-2022, 06:32 PM   #33
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Make a 'paste' of mayo, parm cheese, a few drops of worchestire, and a few drops of lime juice. Coat one side of filets with this mixture. Bake in oven as normal, and last few mins, turn oven on broil to make the mixture a little more firm/crust to it. Try it on any fish.
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Old 07-01-2022, 06:38 PM   #34
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Fresh water trout.
Pull out the guts, shove in a pointy stick, and broil over the coals.




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Old 07-01-2022, 06:56 PM   #35
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Anybody ever canned Trout like you would for Tuna?
There are two methods: tinned and canned (glass jars). The tinned method is similar to the cans of tuna you buy in Kroger and the canned method is using glass jars and a pressure cooker, of which I use.
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Old 07-01-2022, 06:56 PM   #36
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Old 07-01-2022, 07:08 PM   #37
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Make a tomato, onion, garlic, pepper sauce and then cook the trout in the sauce. Serve over rice.

Can't find the recipe right now but basically make like a jambalaya sauce. Spice it up or not.
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Old 07-01-2022, 07:21 PM   #38
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There are two methods: tinned and canned (glass jars). The tinned method is similar to the cans of tuna you buy in Kroger and the canned method is using glass jars and a pressure cooker, of which I use.
Yeah I've been wanting to try jarred. You done it with trout? Any good?
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Old 07-01-2022, 07:41 PM   #39
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Ever done fish taco's....easy and more stuff the better. When you make fajita's substitute fish instead
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Old 07-01-2022, 07:46 PM   #40
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Look up Jeff Blank’s Hot and Crunchy Trout. This is our favorite way to eat it.

Blank was the executive chef at Hudson’s on the Bend back in the day.
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Old 07-01-2022, 08:15 PM   #41
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Anybody ever canned Trout like you would for Tuna?
No but i've thought about it. Next time i get a few types of fish at one time i may give it try. Im thinking trout may be to soft and get mushy but who knows.
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Old 07-01-2022, 09:03 PM   #42
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Courtbullion
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Old 07-01-2022, 09:11 PM   #43
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Make a batter out of club crackers and Tony's and fry until done
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Old 07-01-2022, 10:21 PM   #44
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Trout Laguna-

Take your trout fillets and douse them heavily in green jalapeno tabasco sauce. I add dill too. Let that marinate for an hour at least, longer is better. Pull the fillets out and roll them in flour. Fry in a cast iron skillet with a little olive oil in it. Yeah, it's fried fish but it's different.

Trout Almondine-

I season my fillets, dip in egg wash, roll in panko bread crumbs and bake them on a cookie sheet until browned and crunchy. In a skillet melt real butter. Add sliced almonds and cook until the almonds are browned. You'll smell them when they get all toasty and brown. Take off the heat and squeeze a lemon into the butter and almonds and whisk it in real quick. Pour that over all the fillets.

Parmesan crusted fish-

Season your fillets how you like. Mix up real mayo and parmesan/romano grated cheese blend about half and half. You can season that up if you like, add diced green onion and garlic, a squeeze of lemon, whatever you like. Put a big spoonfull of the mayo/cheese mixture on each fillet and kinda spread it the length of the fillets. You don't need to totally cover them in it. Bake them in the oven at 400 degrees for about 10 min or so. When the mayo/cheese mixture has spread out over the fish and gets bubbly and brown it's ready.
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Old 07-02-2022, 12:16 AM   #45
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I cook it the redneck way -

first and most important is put the beer in the freezer so its nice and cold you can sip while cooking.

Next, follow closely as its complicated.
Roll it in mustard, stamp in corn meal, and throw in the hot peanut or olive oil to fry and chow down - dont forget the ketchup
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Old 07-02-2022, 01:19 AM   #46
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Just blacken it. My favorite way to eat trout.
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Old 07-02-2022, 06:55 AM   #47
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Crush up lay potato chips. Spray filet with light coat of olive oil can then coat fish with crushed chips. Bake or air fry.

I also mix chupacabra rub in the the crushed chips.


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Old 07-02-2022, 07:24 AM   #48
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Quote:
Originally Posted by glen View Post
I’m getting some good ideas. Will try the fish cakes as well. We do a lot of pan cooked- tacos- over rice- over noodles- blackened with all kinds of stuff- but now have a couple new ideas. We eat fish almost every day it seems but I ain’t complaining. This week I’ve had blackened- sautéed- baked- ceviche- and Poke’. We are not shy about trying anything. If there is something I need a firmer fish for I can keep a red.
Mind sharing the poke how to/recipe?
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Old 07-02-2022, 08:10 AM   #49
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Poke
I use fresh tuna but I imagine any firm fish
Red onions
Scallions
Jalapeños
Chives
Cilantro
Sesame seeds
Sesame seed oil
Soy
Honey
Chili paste with garlic

Serve over rice

Add what you want- it’s really just a fish salad type dish. There is a POKE sauce that some HEBs have and I highly recommend to put on top. It is lite orange in color.

I just do it to taste. It is better day 2 after it sits and flavors.

Last edited by glen; 07-02-2022 at 08:15 AM.
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Old 07-02-2022, 09:08 AM   #50
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Good stuff in this thread.

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