Best way to cook rainbow trout?

Question

Hello fellow chowhounders. 

I am making Rainbow trout tonight for my man. I am thinking about just using salt, pepper and olive oil and oven cooking. I like tasting the fish. Any recommendations on other ways to cook/season it without killing the flavor? 

This Rainbow trout is USA farmed. Good thick cut. Small scales. 

Thanks! 
Kathleen

Answer

I sometimes stuff the cavity with a few sprigs of fresh dill when oven baking as you describe. I don't use lemon juice with fresh water fish.

Answer

Also not a big fan of citrus and freshwater fish.
I do like herbs in the cavity,dill,tarragon,chinese celery or parsley are my usual choices.

Answer

Dredged in flour, sauteed in butter, nothing better....

Answer

YEARS ago, when nephew was about 4-5, we went "fishing". Small-ish pojust teeming with trout... big enough to catch. Was a great outing for a little kid since he caught SEVERAL fish... ya paid by the fish! Kiinda gross, but he was enthralled when the heads kept moving after his Dad cut them off! Seem to remember, just S&P and into pan with butter/oil... and lemon to squeeze over.

Answer

Grilled Japanese style (yakizakana, that is) of course! Salt on both sides quite heavily, and let sit for half an hour. Salt again, then grill for a few minutes on each side over a hot fire. Serve with a simple ponzu dipping sauce(start w/ equal parts lemon juice and shoyu and adjust to taste) and hot rice.

Answer

Trout was in heavy rotation during fishing season when I was growing up. My favorite was the way my best friend's dad would do it. He put the whole trout (gutted) in a foil packet with a little butter and fresh dill. The packet went on the grill to cook but there is no reason it couldn't be done in the oven.

Answer

I don't find the flavor of rainbow trout to be all that delicate. IOW, you can do plenty with it and still have it taste like trout.

Last I had I stuffed with green bell pepper, capers and ... well something else, something oddball I don't remember right now. pan fry without flouring, altho I often will flour.

Answer

It also depends on how picky your dinner guests are .

I have had guests who are grossed out by the white eyeballs. (More fish for those of us who love it.)

Oven baking is simple, dependable and works for a crowd.

Answer

Just to throw out another idea (not for a trout dinner) .... I've smoked trout over the years. Served cold on crackers as an app. Wonderful. Rainbows & Cutthroats are great smoked.

Answer

Fishing is my father's favorite thing, so we always have fresh rainbow trout, We like to bring a pot of water with fresh lemon juice to a rolling boil then add the fish for 6-7 minutes. Remove from water and gently remove fins and slice down the back. Two perfect fillets. Eat like that with s&p or fry in evoo plain, floured or an herbed flour dredge. Yummy.

Answer

I've only ever cooked this lake-side in a hot campfire skillet with fried potatoes. But the butter and dill sounds good.

Answer

I've never enjoyed the taste of trout because, IMHO, there's no taste to enjoy. I'd wager that farm raised trout has even less flavor but I've never tasted it. Farm raised catfish, frog legs, etc. are nearly tasteless.

The best trout I've had are where ingredients are added to the trout that give it a flavor I like. That's the problem. What flavor(s) can you count on that everyone will like?

Don't get me wrong. I really like the taste of fish but trout is my least favorite. Bass is my second least favorite. Pan fish can knock your socks off with great taste; bluegill, crappie, goggle eye, etc. Even catfish is great tasting.

So, for the trout I'd just add some flavors your man likes.

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