These are the Mendenhall Outdoors family favorite recipes. Simple to make, and delicious.
Baked Trout Recipe
Trout baked with tomatoes, parsley, oregano, basil, and garlic that can quickly be prepared in minutes.1 to 2 Pounds of Cleaned Trout½ Tsp Salt to Taste ½ Tsp Pepper to Taste 1 28 ounce Can of Diced Tomatoes2 Tbsp Olive Oil 2 Tbsp Chopped Parsley 1 Clove Garlic, Minced ½ Cup White Wine ½ Tsp Oregano ½ Tsp Basil 1 Lemon, Sliced into Wedges •Preheat oven to 400 degrees F.•Lightly oil a large baking dish.•Season the trout inside and out with salt and pepper to taste.•Place trout in the baking dish •In a large bowl, combine tomatoes, olive oil, parsley, minced garlic, oregano, and basil. •Spread evenly over the fish Bake for 35 minutes, or until fish flakes easily.•Baste during baking with wine.•Serve garnished with lemon wedges.
Grilled Trout with Lime and Thyme Recipe
1 to 2 Pounds of Cleaned TroutJuice of one Fresh Lime 2 Tbsp Olive Oil ½ Cup White Wine 1 Tbsp Thyme 2 Cloves of Garlic, Minced ½ Tsp Coarsely Ground Black Pepper ¼ Tsp Cayenne Pepper •Mix lime juice, wine, olive oil, thyme, garlic, black pepper, and cayenne pepper in a plastic bag. •Place trout fillets in bag, seal the bag, and marinate in refrigerator at least 15 minutes.•Preheat grill for medium heat and lightly oil the grate to prevent sticking.•Remove fillets from marinade and shake off excess.•Grill fish on preheated grill until the flesh flakes easily, typically 10 to 15 minutes, turning one time during grilling.
Baked Rainbow Trout with Lemon Caper Sauce Recipe
1 to 2 Pounds of Cleaned Trout 1 Can Cooking Spray 1 Lemon, Zested and Cut in Half ½ Tsp Salt to Taste ½ Tsp Pepper to Taste 2 Tbsp Butter 2 Tbsp Dijon Mustard ½ Tsp Dried Marjoram ½ Tsp Dried Tarragon 1 ½ Tbsp Sour Cream 2 Tsp Capers ½ Tsp Dried Parsley Flakes •Preheat the oven to 350 degrees F.•Line a baking dish with aluminum foil and spray with cooking spray.•Squeeze the first half of the lemon into a small bowl or cup.•Cut the other half of the lemon into 6 thin slices and place slices in 3 columns of 2 into the baking dish. •Season trout with salt and pepper .•Place each fillet over 2 of the lemon slices in the baking dish.•Bake until trout flakes easily with a fork, about 15 minutes.•Melt butter in a small saucepan over medium heat.•Add Dijon mustard, lemon juice, marjoram, tarragon and stir.•Cook and stir about 2 minutes.•Reduce heat to medium low and add sour cream and capers.•Continue to cook and stir for about 2 minutes.•Reduce heat to low and let sauce sit until trout is baked.•Place each piece of trout on a plate and garnish with the lemon slices.•Pour sauce evenly over the top of the trout.•Sprinkle lemon zest and parsley over the sauce.
Best Smokers & Pellet Grills
Also, take a look at our Flat Top Grill and Pellet Grill Pages, and our Amazing Cookware Page.About The Author Mike Mendenhall is the the founder of Mendenhall Outdoors. This website is an extension of the Mendenhall family’s lifestyle and passion for the great outdoors. Everything that they learn, and experience, along the way that they find may be valuable to our website visitors is on the site for you to enjoy. We highlight products and services that you might find interesting. We frequently receive free products from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you, and does not impact the purchase price of any products that you may purchase. The Best Cooked Trout Recipes Experience Awaits!