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Trout
- Thread starter caroleann
- Start date
- Status
Alan S
Well-Known Member
- Relationship to Diabetes
- Type 2
Score the skin with a few slashes, but not too deep. Squeeze a little lemon or lime juice over the slashes. Lightly dust with paprika then fry in olive oil and butter (with the butter just at that turning brown but not burnt point) , turning as soon as one side is done and allowing slightly less time for the other side.
Works for almost any fish of that size and flesh type.
AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
I love trout and usually have it about once a month. I like to get some woody herb like thyme and smoke it (put the herbs in the base of a large frying pan big enough to let the fish lie flat on top. Cover the pan with tin foil and leave for around 10-20 minutes depending on the size of the fish.
Or put it in the steamer with some fresh ginger, lime and lemongrass and little chopped chilli. You can do this one in the oven in foil as well.
Or try this one:
Ingredients
1 large red pepper, deseeded and chopped
2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved
1 garlic clove, chopped
1 tbsp olive oil, plus a little extra
1 tbsp balsamic vinegar
2 trout fillets, about 140g each
2 tbsp flaked almonds
lemon wedges and rocket salad, to serve
Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper. Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
I pinched this one off the internet a little while ago and tried it, it was really good.
Or put it in the steamer with some fresh ginger, lime and lemongrass and little chopped chilli. You can do this one in the oven in foil as well.
Or try this one:
Ingredients
1 large red pepper, deseeded and chopped
2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved
1 garlic clove, chopped
1 tbsp olive oil, plus a little extra
1 tbsp balsamic vinegar
2 trout fillets, about 140g each
2 tbsp flaked almonds
lemon wedges and rocket salad, to serve
Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper. Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
I pinched this one off the internet a little while ago and tried it, it was really good.
- Status