What's your favorite way to cook trout?

[pengillian101]

We just got a box of individual butterflied frozen trout fillets.

I pan fried in butter with a little garlic. It was just okay. Had a fishy taste (from the skin, I guess).

Any helpful suggestions ARE MOST WELCOME!

[elleng]

1. I would begin as you did, but ALWAYS SERVE WITH BUTTER!

Should neutralize any fishy TASTE, and residue anywhere. SO does parsley.

[Tesha]

2. I remember...

my dad used to fill the cavity with herbs, tie it with string and fry in butter infused with garlic.

Never fishy, just lovely, flakey, and moist.

[Warpy]

3. Fishy taste means they waited too long to freeze it

Trout is always best right next to the lake in which it was caught.

However, the addition of a little dry white wine and parsley to the butter in the pan, then poured over the filets, should add extra flavor to work with the fishy taste and make it special.

[pengillian101]

6. Thank you.

There are not fresh caught, but from www.Omahasteaks.com I know, I know ---- fish from a steak place, what was I thinking? But I had a really good deal - a $20 dollar off coupon and free shipping. What I am now thinking is to thaw them first and remove the skin, as I believe that's what making it taste fishy. Ya think?



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"However, the addition of a little dry white wine and parsley to the butter in the pan, then poured over the filets, should add extra flavor to work with the fishy taste and make it special."


Your suggestions are helpful, as I have seven more to go, lol.

[Warpy]

8. The skin shouldn't be a contributing factor to anything

but having the very delicate fillets hold together when you pan fry them.

Fishy taste isn't bad, BTW, especially when treated the way I suggested. Exquisitely fresh trout that had been swimming an hour earlier have no discernible fishy taste and can be pan fried in whatever grease you have around with no extra seasoning. They will be heaven.

If the trout had been off, you'd have noticed a muddy off flavor characteristic of fresh water fish that have been out of the water a little too long.

[pengillian101]

9. The skin shouldn't be a contributing factor to anything

Well I had another one today, and your suggestions helped alot. This time, I only pan-fried in butter w/the skin side down and did not flip it. Added some dots of butter on top, fresh parsley, garlic salt, pepper and lemon juice and put a glass lid on half-way done, so it kinda steamed at the end. It was heaven. No fishy taste at all.

Thanks for the help! Come on over, I have 6 more!

[Warpy]

14. Oh, goody!

It's really amazing what parsley, butter, and some acid will do to fish that tastes like, um, fish. Working with the flavor instead of against it is really the name of the game here.

I prefer a squirt of dry white wine (vermouth will do), but lemon works just about as well for people who need to avoid everything alcoholic (or just don't keep it around).

[eleny]

4. I made some last night

I broiled them with a light brushed on coating of mayo (both sides of the fish) plus a dusting of s&p, garlic powder and paprika.

They sizzled up to a golden brown and were delicious. I served them with some cheesy rice and mixed veggie of corn, baby carrots and asparagus. the vegetable was one of those steamer bags you put in the microwave.

[pengillian101]

11. Sounds very good!

I never heard of broiling with mayo - interesting! I'm guessing these were skin-on whole trout, not the butterflied ones I have???? I wonder if that would work for pan-frying - I'm too klutsy to broil.

:hi:

[eleny]

15. They were butterflied

I spritzed the broiler pan with some oil to keep it easy for turning over. I imagine that it would work for pan frying in a skillet that doesn't stick.

The first time I used mayo was when grilling salmon outdoors. I just used the mayo and some dried dill. It's another tasty one.

[The empressof all]

5. I was just at the store and I was tempted by the trout

It was incredibly cheap at $2.99 lb for fresh whole. I don't like dealing with the heads though so I got the Cod which was also really cheap at $5.99 fresh. The shell fish is still pricey. Clams and Mussels are still too pricey for me to buy and pig out on.

[TreasonousBastard]

7. Do you have a way to smoke them? I don't know how well smoking...

once frozen fish works, but smoked trout is one of my favorites.

It's early for thinking about grilling outdoors around here, but the other thing that can be delicious is planking. Got an applewood plank lying around?

Being on the ocean, salt water fish are all over the place, and get fried, souped, and all sorts of things done to them. The rare freshwater fish I might see would get special treatment-- like the smokehouse or the plank.

[pengillian101]

10. Thanks for the suggestions.

I got it the way I like it in post #9 above. I appreciate ideas!
:hi:

[elleng]

12. How DOPEY I was! LEMON LEMON LEMON!!!!!

[pengillian101]

13. No - the lemon was great!

Butter, lemon, fresh parsley, garlic salt and ground pepper - was just superb! And I thank all of you C&B pals!


It was Yum-my! My #9 post has notes.