and also koolmanmadden cant be eliminated as hes already in final 4! gl!

Steamed ocean trout with ginger and bok choy

Category :
Main Meals (Dinners)
Serves : 2
Preparation time : 15 minutes
Cooking time : 18 minutes
This impressive everyday/dinner party dazzler is so easy to make and looks stunning. Its Asian-inspired flavours combine the freshness of ginger and uplifting lime plus it’s packed with omega-3s for a healthy heart!
Ingredients
Rainbow trout, raw, 350 g, 2 x 175g fillets
Ginger, fresh, 2 teaspoon(s), grated
Sake, 10 g
Soy sauce, dark, 5 ml, 1 tsp
Lime, 0.5 lime(s), juice and zest of 1/2 lime
Chinese cabbage, 70 g, 2 large leaves
Vegetable oil blend, 1 teaspoon(s)
Baby bok choy, 170 g, 4 heads, quartered lengthways
Cooking instructions
Rinse the trout fillets under the tap then pat dry with paper towel. In a medium bowl, combine the ginger, rice wine, soy sauce and lime zest to make a marinade. Add the trout and gently coat with the marinade. Cover and refrigerate for 15 minutes.

Fill a saucepan which fits your steamer with 5 cm of water and bring to the boil. Line the steamer with the cabbage leaves. Add the trout and drizzle with marinade. Sit the steamer on top of the saucepan, cover with a lid or foil and steam for 4 minutes or until the fish is opaque and starting to flake.

Meanwhile, heat the oil in a non-stick wok over high heat. Add the bok choy and stir-fry for 2–3 minutes or until the stems are just tender but still slightly crunchy. Add the lime juice and transfer to two plates. Carefully lift the fish out of the steamer and place beside the bok choy. The cabbage leaves used can be discarded or chopped and served with the fish. Season with pepper.

Hide nutrition information

Nutrition details per portion
Energy        280.6 cal
1177.7 kJ
Total Fat        4.0g
- Saturated Fat        -
- Monounsaturated Fat        -
- Polyunsaturated Fat        -
- Omega 3 Fat        -
- Trans Fat        -
Cholesterol        -
Sodium        -
Total Carbohydrates        1.6g
- Dietary Fibre        -
- Sugars        2.8g
Protein        35.1g

Pan-Seared Trout With Italian-Style Salsa and Lemon Cream Sauce

Ingredients:
6 (6-oz.) trout fillets
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons olive oil
Italian-Style Salsa
1 tsp. dried Italian herb mix
1/2 tsp. Spanish paprika
1/2 cup white wine or vermouth
1 sm. shallot; finely chopped
1 Tbsp. lemon juice
1/4 cup heavy cream
1 Tbsp. usalted butter
2 tsp. capers

Preparation:
1. Sprinkle fillets with salt and pepper.
2. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork.
3. Repeat with remaining fillets and oil.
4. Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
5. Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
6. Remove from heat and stir in butter, capers, salt, and white pepper. Pour over fillets.
7. Top fish with salsa.

The trout I have chosen to use  is  Lahontan cut-throat trout. They are so large you actually treat them more like salmon than like “normal” trout, their meat is rich with fat, it is cream-colored .

The pine nut-cornmeal crust on the trout is exceptional, really crunchy and rich all at the same time. And once you bite into it, you get that luscious, fatty trout inside. I also decided to use trout caviar because I wanted to use  all different types and parts of a trout and it looks pretty and gives the dish a better taste.

Pine Nut Encrusted Trout with Trout Caviar Risotto

TROUT RISOTTO
2 tablespoons safflower oil or other neutral oil
3 tablespoons shallot or green onion, chopped
2 cups  risotto rice
1 teaspoon dried thyme
1 1/2 quarts trout broth or fish stock
Salt
6 ounces flaked trout meat (optional)
3 tablespoons trout caviar or salmon eggs

PINE NUT ENCRUSTED TROUT
2 pounds trout fillets
1 teaspoon salt
1 cup fine cornmeal
1/2 cup pine nuts
1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup safflower oil or other neutral oil
Trout caviar for garnish

1. Put the pine nuts, salt and cornmeal into a food processor and buzz until combined. You want the pine nuts pulverized.
2. Put the trout broth for the risotto into a pot and bring to a bare simmer.
3. To make the risotto, heat the oil in a heavy pot and saute the shallots over medium-high heat until they turn translucent. Do not brown them. Add the rice and the dried thyme and stir well. Let this cook for 1-2 minutes, stirring often. Sprinkle salt over everything.
4. Start adding the trout broth a little at a time. Start with 1 cup. Stir this in and let the rice absorb it, stirring almost constantly. It is the stirring that makes the risotto creamy. When the broth is almost absorbed, add more and repeat the process until the rice is still a little firm in the middle. Taste for salt. You may or may not need all the broth.
5. Turn the heat to its lowest setting and let the risotto rest while you make the trout.
6. Put the oil in a large saute pan and set it over medium-high heat.
7. Set up a breading station for the trout. Dip the fish in the flour, shake off the excess, then dip the trout in the egg, and then the pine nut-cornmeal mixture. Fry until golden, about 4-5 minutes, depending on the thickness of the trout.
8. To serve, turn the heat up on the risotto and add a little more broth. Stir to loosen the rice up, add the optional trout meat and trout caviar, then heat this through, about 2 minutes. Lay some risotto down in a shallow bowl or rimmed plate and top with a piece of fish. Garnish with trout caviar.

Picture

http://honest-food.net/wp-content/uploads/2011/04/pine-nut-trout-detail.jpg
http://honest-food.net/wp-content/uploads/2011/04/pine-nut-trout-side.jpg

Source: http://honest-food.net/2011/04/11/paiute-trout-and-pine-nuts/

California Jalapeno Trout

Ingredients

    4 whole trout, cleaned
    3 medium fresh jalapeno pepper, chopped
    4 medium green onions, chopped
    1 bunch cilantro, chopped
    1/2 cup bell pepper, diced
    1/2 cup peeled, diced ripe mango
    1/4 cup extra virgin olive oil
    2 tablespoons lime juice
    garlic salt to taste
    black pepper to taste

Directions

    Preheat a grill for medium heat, and place the rack 3 inches over the coals.
    In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
    Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

Nutritional Information open nutritional information

Well here is some Baked Trout with Garlic and Mushrooms.

Ingredents

5 (3/4 lb) trout

1/2 cup olive oil

5 cloves garlic, chopped

fresh ground black pepper

salt

1/2-3/4 lb fresh mushrooms

1/4-1/2 cup butter

4 tablespoons fine dry breadcrumbs

4 green onions, sliced

3 fresh lemons (or lemon concentrate)

2 tablespoons minced parsley

Directions

1. To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
2. Slice mushrooms and place half in the bottom of a shallow baking dish.
3. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
4. Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
5. If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
6. Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
7. Pour slowly over fish saving about half of the mixture.
8. Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
9. Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
10. Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
11. Garnish with a few lemon wedges and a few sprigs of fresh parsley.
12. Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

Enjoy this Trout Entree.

Grilled Butterflied Trout with Lemon-Parsley Butter

Ingredients
4 (1-pound) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish

Directions
Heat grill to high. Brush trout on both sides with oil and season with salt and pepper.
Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes.
Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer.
Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter.
Garnish with parsley sprigs and lemon wedges and serve.

Lemon-Parsley Butter:
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper