Pan-Fried Trout
- 2 eggs
- 8 trout fillets
- 2/3 cup grated Parmesan cheese
- 2 tablespoons cooking oil
Beat eggs in a shallow bowl. Dip the fillets in eggs, then dredge in Parmesan cheese. Shake off excess. Heat oil in a large skillet over high heat. Brown fillets lightly on both sides until fish flakes easily with fork, usually about 5 to 7 minutes. Yield: 4 servings.
Stuffed Trout
- 2 bacon strips
- 1/2 cup fresh coarse bread crumbs
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 dressed trout (1/2 pound each)
Combine the first six ingredients in a medium bowl. Mix well. Stuff ΒΌ cup into cavity of each trout. Place on a lightly greased rack in a shallow roasting pan. Bake at 350 for 35-40 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Here’s another one from Taste of Home. Now, I’m not much for turtle meat but I know quite a few people who love it. So, here ya’ go.
Barbecued Trout
- 6 pan-dressed trout
- 2/3 cup soy sauce
- 1/2 cup ketchup
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon crushed dried rosemary
- lemon wedges, optional
Place trout in a single layer in a plastic bag or glass baking dish. Combine the soy sauce, ketchup, lemon juice, oil and rosemary. Pour marinade into bag or dish. Cover dish (or close bag) and let stand for 1 hour, turning once. Remove fish and reserve marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium coals for 8-10 minutes or until fish is browned on the bottom. Turn and baste with the marinade. Grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 6 servings.
I’m including this recipe as quite a few people up here go mushroom “hunting.” This is not something I would recommend unless you know what you are doing as there are many poisonous varieties out there. You can buy kits to grow your own mushrooms or, better yet, go to the nearest grocery store.
Grilled Mushrooms
- 1/2 pound whole fresh mushrooms (medium size is best)
- 1/4 cup butter or margarine, melted
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic salt
Thread mushrooms onto skewers. Combine the butter, dill and garlic salt. Brush over mushrooms. Grill over hot coals for 10-15 minutes basting and turning every 5 minutes. Yield: 4 servings.
