Brandon Muncy

Well, it's that time of year again. Time to wet your fishing line, and go reel in one of the big money fish... or any fish for that matter. So, if your not the catch n' release type, I've got a few basic trout recipes for you this week and as well as a few fancy ones. Get back to fishing, and we will start off with a couple easy ones.

GRILLED TROUT 2 Tbs Olive Oil

1 Tbs Lemon Juice

1/4 tsp Salt

¼ tsp Pepper

4 Rainbow Trout Fillets

Lemon Wedges

Put oil, lemon juice, salt and pepper into a heavy plastic bag. Add fillets. Close bag and turn to coat fish. Refrigerate 1-2 hours, turning once or twice. Grill fish in lightly oiled wire basket or on grilling screen over hot coals 5-7 minutes, turning once, until fillets are barely opaque in thickest part when tested with knife. Or broil on oiled broiler pan rack as close to heat as possible, 5-7 minutes without turning fish. Garnish with lemon wedges.

PAN FRIED TROUT

2 lb Trout - whole or fillets

1/2 C Cornmeal

3 Tbs Butter

Salt & Pepper - To Taste

Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky.

TROUT WITH MUSHROOMS

1/2 lb Fresh Mushrooms - sliced

6 Tbs Butter - divided

2 Tbs Minced Parsley

1/3 C All-Purpose Flour

1/4 tsp Salt

4 (approx. 6 oz) Trout Fillets

1/3 C Heavy Whipping Cream

1/2 tsp Lemon Juice

In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms. For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.

CAJUN RAINBOW TROUT

1 1/2 tsp Paprika

3/4 tsp Pepper

1/2 tsp Salt

½ tsp Dried Oregano

½ tsp Chili Powder

½ tsp Dry Mustard

1/4 tsp Dried Thyme

Pinch Cayenne Pepper

1 lb Rainbow Trout Fillets

2 tsp Vegetable Oil

2 tsp Fresh Parsley - chopped

1 Green Onion - chopped

Lemon Wedges

In small bowl, combine paprika, pepper, salt, oregano, chili powder, mustard, thyme and cayenne pepper; set aside. Pat fillets dry; place, skin side down, on broiler rack. Lightly brush both sides of fillets with oil. Sprinkle both sides evenly with paprika mixture. Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes easily when tested with fork. Arrange fish on warmed serving platter; sprinkle with parsley and green onion. Squeeze 1 of the lemon wedges over fish; serve with remaining wedges.