Trout Recipes

Baked Trout Ole

• 2 pounds trout fillet, cut into 6 pieces (any kind of fish can be used)
• 3 tablespoons lime juice (about 2 limes)
• 1 medium tomato, chopped
• 1/2 medium onion, chopped
• 3 tablespoons cilantro, chopped
• 1/2 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper (optional)

1. Preheat oven to 350ºF.

2. Rinse fish and pat dry. Place in baking dish.

3. In a separate dish, mix remaining ingredients together and pour over fish.

4. Bake for 15 to 20 minutes or until fork-tender.

Yield:6 servings--Serving size: 1 piece

Each serving provides:

Calories: 230
Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 58 mg
Sodium: 162 mg
Calcium: 60 mg
Iron: 1 mg

National Heart, Lung, and Blood Institute

White River Fried Trout

Ingredients

• 2 eggs
• 1 stick butter
• 2 cups flour
• 1/2 cup vegetable oil
• Pepper, Seasoning
• 12 boneless trout filets (6 trout)

Directions

Tips: Be generous with seasoning in the flour mixture. Cooking temperature will vary. Using butter allows you to cook at the right temperature. If the butter starts to burn, decrease heat. The ideal temperature is at the point when the butter is about to burn, but doesn't. Use fresh trout if possible. Allow fish to set for 5 minutes after cooking.

Source: This recipe comes from Gaston's White River Resort Restaurant.

By Connie from Cotter, AR

Captain's Trout Fillets

Ingredients

• 6 trout fillets (about 1/2 lb. each)
• 1/4 tsp. pepper
• 1/2 cup vegetable oil
• 2 tsp. salt
• 1/4 cup lemon juice
• 1/2 tsp. Worcestershire sauce
• Tabasco sauce
• Paprika

Directions

Source: Gaston's White River Resort Restaurant

By Connie from Cotter, AR

Stuffed Trout

Ingredients:

• 6 trout
• salt and pepper
• 2 cup dry bread crumbs
• 1/3 cup finely chopped onion
• 1/4 cup dill pickle, chopped
• 1/2 tsp. paprika
• 1/4 cup salad oil

Directions:

By Robin from Washington, IA