Pan Fried Trout Recipe

I had to save the link so I don't lose these instructions...this was the best trout I've had in a while.  I love how my husband fixes it for me, but wanted to try something new.  I could even eat the skin with this recipe.  YUMMMM!  I'll type it up more formally later.

http://whatscookingamerica.net/PanFriedTrout.htm

Red Pepper & Parmesan Tilapia

1/4 - 1/2 Cup Egg Substitute (or 2 eggs, stirred up)
2 teaspoon Italian Seasoning
1 teaspoon Pepper
1 teaspoon Red Pepper Flakes
1 Cup Parmesan Cheese, grated
4 Tilapia Fillets

Directions

1. Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.                                          

 

Yield: 4 servings.

 

1 fillet equals 179 calories, 4 g fat (2 g saturated fat), 89 mg cholesterol, 191 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchange: 5 lean meat.

 

 

Source:

 I found this on Pinterest.  However, it looks like it comes from www.TasteOfHome.com.  I think it seemed more spicy as the week progressed. 

I think it's probably best fresh (not as a left-over)...it would be more like a breaded crust if served fresh.  But I have enjoyed it in my lunches this week with some quinoa on the side.  :)

I hope you like it!  Annie

Ginger and Cilantro Baked Tilapia

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound

1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons low-sodium soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.

Source: I found this on Pinterest...but here's the website where you can find the recipe.  The site posted a GREAT photo to go with it.  I hope that its ok that I borrowed it.  That's what sold me on trying the recipe.
www.thekitchn.com

Description from site:  It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...

My comments:  This is DELICIOUS!  I made this for a friend when I tried it.  We both liked it.  I didn't use Tilapia but another white fish instead.  It worked great!  I had enough of the blended topping to probably have another tomorrow for dinner.  YUM!

Total Fat: 8.5 g
Saturated Fat: 2.3 g
Cholesterol: 130 mg
Sodium: 730 mg
Carbohydrates: 4.7 g
Fiber: 0.5 g
Sugars: 0.9 g
Protein: 61 g

Serves 2 or 3.

Grilled Rosemary Trout with Lemon

4 tsp butter, softened
1 tsp finely shredded lemon peel
1 Tbs finely chopped shallots or onions
2 fresh rainbow trout, pan dressed and boned
(fish should be about 8 to 10 oz each)
1 Tbs snipped fresh rosemary
1 Tbs lemon juice
2 tsp olive oil
2 medium tomatoes, halved crosswise
1 Tbs snipped fresh parsley

1 In a small bowl stir together the butter, lemon peel and half the shallots, season with salt and pepper. Set aside. Rinse fish, pat dry. Spread each fish open. Place fish skin sides down. Rub remaining shallots and the rosemary onto fish. Sprinkle with additional salt and pepper and drizzle with lemon juice and oil. Grill fish, skin sides down, on the lightly greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.

2 Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with ¼ teaspoon of the butter mixture. Grill for 5 minutes or until tomatoes are heated through. Remove fish and tomatoes from the grill. Cut each fish in half lengthwise. In a small saucepan melt remaining butter mixture, serve with fish and tomatoes. Sprinkle fish with parsley. Note: A pan-dressed fish has the scales and internal organs removed,. Often the head, fins and tail also have been removed. This can also be done to filets or done in the oven.

Servings: 4

Source: http://www.bhg.com/

Grilled Marinated Shrimp

2 lbs jumbo shrimp - peeled, deveined
1 cup olive oil
1/4 cup chopped fresh parsley
Juice of one lemon
2 Tbs hot sauce
3 cloves garlic, minced
1 Tbs tomato paste
2 tsp dried oregano
1 tsp salt
1 tsp back pepper

1 Combine all ingredients in a large Ziploc bag. Marinade at room temperature for 2 hours. Thread shrimp onto bamboo skewers (allow bamboo skewers to soak in water for 1 hour prior to using). Grill shrimp over medium-low flame for 5 minutes on each side, basting frequently with left over marinade.

2 Serving ideas: Serve of a bed of salad/greens or over with pasta and sauce sauce.

Source: http://robbiehaf.com/

Fish Chowder

1 large Fish (approximately 4 lbs.)
2 to 3 cups Potatoes, diced
6 to 8 strips Bacon
1 quart Half and half
1 cup Green Peppers
1 quart Milk
1/4 cup Cornstarch
1/2 cup Green onions, chopped
1/2 cup Celery, chopped
Salt
Pepper
Celery salt
Onion salt
1 to 2 tsp Liquid Crab Boil Seasoning

1 Cook fillets in enough water to cover for about 20 to 30 minutes, save stock. Remove, cool, then de-bone and crumble fillets. Fry bacon until crisp. Remove bacon and saute green pepper, onion and celery in drippings. Place 2 cups of fish stock in large pan. Add diced potatoes and cook until tender. Add sauteed vegetables, crumbled fish and bacon (if desired).

2 Season to taste with spices. Add half-and-half. Thicken if you like with cornstarch mixed with milk, or just add milk. Heat just to boiling and serve immediately.

***NOTE***I know this seems like an odd recipe. I used it when I had a bunch of fish in the freezer to use up. It makes a HUGE batch, so you might want to try and half it. Notice how much cream and bacon and goodies are in it...it's not really fishy tasting at all...almost like a potatoe soup with kick! I guarentee it wouldn't be on this blog if I didn't like it. :)