Κυρίως Πιάτα

Maple Chipotle Glazed Trout with Grilled Winter Squash Ingredients: 4 Rainbow Trout Natural Fillets, thawed 1 teaspoon chipotle powder 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 tablespoon extra virgin olive oil ¼ cup real maple syrup For the squash: ½ butternut squash, peeled and sliced into ½ inch half moons 1 tablespoon extra-virgin olive oil Salt and pepper ¼ cup maple syrup Directions: Preheat grill on medium-high heat. Once heated, lightly coat with oil or non-stick spray. Mix chipotle powder, salt, pepper, olive oil and ¼ cup of the maple syrup together. Coat

Southwestern Trout Ingredients: ¼ cup of chipotle chiles packed in adobo sauce, plus 2 tablespoons adobo sauce 2 tablespoons brown sugar ½ cup fresh lime juice 2 tablespoons olive oil 2 teaspoons red wine vinegar 4 6-oz. Rainbow Trout Natural Fillets Directions: If you’re new to chipotle peppers, check out this article before proceeding . If you’re shy around spice, remove the seeds from the peppers first. In your food processor, combine chiles, adobo sauce, brown sugar, lime juice, oil and vinegar. Process briefly until combined, about 5 seconds. Place trout

Georgia Harvest Trout Recipe Yield: Serves four people Ingredients: 2 tablespoons olive oil, plus additional for sautéing 2 whole large sweet onions (such as Vidalia or Mayan), thinly sliced 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon balsamic vinegar 2 teaspoons fresh rosemary, chopped 4 (6 oz.) Rainbow Trout Butterfly Style Fillets 1/4 cup chopped pecans chopped flat-leaf parsley, for garnish Directions: In large sauté pan, heat 2 tablespoons olive oil until hot but not smoking. Add onions, sugar, salt and pepper. Cook, stirring occasionally, about 10 minutes or until most

Chorizo Stuffed Rainbow Trout Serves 4 Ingredients: 4 (10-12 ounce) Dressed Rainbow Trout 4 ounces uncooked Mexican chorizo sausage (casing removed) 4 ounces cremini mushrooms, diced ¼ cup red pepper, diced 2 scallions, finely chopped ½ cup frozen petit corn, thawed ¼ teaspoon cumin tortilla chips, crumbled 2 tablespoons cilantro, finely chopped 6 ounces sour cream ½ teaspoon lime zest ½ teaspoon lime juice 1 tablespoon cilantro, chopped ½ avocado Salt and pepper to taste Directions: Preheat oven to 400° Fahrenheit. Preheat a sauté pan on medium-high heat, then add crumbled chorizo and cook until browned. Drain off fat and

Rainbow Trout with Spanish Spice Rub and Grilled Chard Yield: 2-3 Servings Ingredients: For the Trout: 2 Rainbow Trout Butterfly Fillets, thawed 2 teaspoons extra virgin olive oil, divided 2 teaspoons Spanish or smoked paprika 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon dried oregano ½ teaspoon dried thyme For the chard: 1 bunch Swiss chard, washed, stemmed and dried 2 teaspoons olive oil Salt and pepper Splash of red wine vinegar For the rice: 1 cup whole grain rice, steamed 1 tablespoon fresh parsley, chopped 1 tablespoon fresh lemon thyme, chopped 1 lemon or lime, cut into

Mojito Trout Ingredients: 1/2 cup unsalted butter, softened 2 teaspoons chopped fresh mint 1 teaspoon gold rum, optional 1 cup fresh lime juice grated zest of 2 whole limes 4 (6 oz.) Rainbow Trout Butterfly Fillets 1/2 cup toasted sweetened coconut Directions: For mint butter, combine butter, mint and rum (if desired) in small bowl; reserve. (Butter may be made in advance and refrigerated. Bring to room temperature before using.) In medium bowl, stir lime juice and lime zest until combined. Place trout in large zipper-lock plastic bag or shallow dish

Mango Habanero Trout with Pepper Relish Yield: 12 Servings Ingredients: For Pepper Relish 3 tablespoons olive oil 6 each bell peppers, any color, diced 4 tablespoons sugar 3/4 teaspoon ground cumin 3/4 teaspoon ground allspice 2 tablespoons white vinegar For Mango-Habanero Trout: 3 3/4 cups mango nectar, divided 1 cup mango, coarsely chopped 1-2 each habanero peppers, chopped 1/4 teaspoon ground allspice 3 tablespoons potato starch 12 Rainbow Trout Natural Fillets Directions: For Pepper Relish, heat oil in medium sauté pan until hot but not smoking. Add bell peppers and sauté 5-6 minutes. Add sugar, cumin, allspice and

Chimichurri Trout Ingredients: 4 cups (1-2 bunches) flat-leaf (Italian) parsley, stems trimmed 1 cup cilantro, stems trimmed 1/4 cup red onion, roughly chopped 2 tablespoons chopped fresh oregano 1 1/2 tablespoons chopped garlic 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1 tablespoon sherry vinegar (acceptable replacements are rice wine vinegar, champagne vinegar, white wine vinegar, and red wine vinegar according to Stone Soup) 1/2 cup olive oil, plus more for grill pan salt and pepper to taste 4 (6 oz.) Rainbow Trout Natural Fillets Directions: In your food processor, combine

Baja Trout Ingredients: 1/4 teaspoon ground cumin 1 medium lime, zested and juiced 1 teaspoon ancho chile seasoning blend (not ancho chile powder) 2 tablespoons extra virgin olive oil 4 (6 oz.) Rainbow Trout Butterfly Style 1/4 teaspoon salt Directions: If you’d like to enhance the flavor of the ground cumin, it can be carefully toasted in a dry pan. As soon as the powder becomes fragrant it is done toasting and should be removed from the heat. Next, combine the ground cumin, lime zest, lime juice, ancho chile seasoning,

Thai Chili Lime Glazed Rainbow Trout Yield: 2 Servings Ingredients: 2 Trout fillets, cut in half 4 tablespoons coconut oil 1.5 teaspoons garlic, minced 1 tablespoon fresh ginger, minced 2 teaspoons fish sauce 3 tablespoons honey 1.5 teaspoons sriracha 1.5 teaspoons lime juice 2 tablespoons water 1.5 tablespoons soy sauce 2 scallions, finely chopped Directions: Preheat a large skillet over medium-high heat. Heat the coconut oil and add the garlic and ginger to sauté for 30 seconds. In a small bowl mix together the fish sauce, honey, sriracha, lime juice, water, and soy sauce. Stir with