Cooking some of my trout from Fri for dinner. Thinking baking w/ lemon and butter. Don't want to fry.

What do yall suggest?

Skin down on the grill. If already skinned then use heavy foil. Fire does not need to be near as hot as redfish.

Hot and crunchy trout is our favorite, but it is fried in a 1/4 inch of butter.

Some of the best speckled trout I ever had was cooked really simple - on an electric skillet at duck camp with butter, lemon salt, pepper and the last few grains of tony's in the can.

Seasoned with the lemon salt, pepper and the little bit of tony's. Seared in butter in the skillet. It was magnificent.

double post

EFE said:

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Hard to beat blackened trout. Season well with blackening seasoning or old bay if you're spice averse. Preheat a non stick pan over medium heat, toss in two tblspn butter, let melt and brown slightly, add fish, 2-3 min a side.

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yep. Same as you would white bass or crappie.

EFE said:

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Hard to beat blackened trout. Season well with blackening seasoning or old bay if you're spice averse. Preheat a non stick pan over medium heat, toss in two tblspn butter, let melt and brown slightly, add fish, 2-3 min a side.

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Gonna try this. Cooking tomorrow as a buddy made smash burgers tonight and his burgers are harder to beat than a limp pecker.

Would it work in a cast iron or is non stick better? I have both

Non stick for fish

I don't love trout, but blackened or beer battered and fried are how I do them.

Butter. Skin down. Get the butter cooking, little white wine to deglaze. Salt and pepper. Cooked a nice one up for my boys for breakfast afyer fishing the gallatin a couple days ago: enjoy!

If you grill this is really good. Make a baste with a stick of butter....12-14 shakes of Lea & Perrins....one TB of Coleman's dry mustard(key) .....one squeezed lemon. Sprinkle the filets with Tony Chachere's creole. I use the wire tennis racket things to hold the filets......easier to flip and baste. Heat the baste.

lot of good recipes on here....

one of my EASIEST and favorite way to make trout is to get about 2ft section of heavy duty aluminum foil and pour some olive oil. Next lay out about 6-8 fillets and season it up with whatever seasoning you like.....then I scoop huge spoonfuls of pico de gallo on top of each fillet. I'll throw in a few pats of butter and a few lemon wedges and then fold up the foil and cover up the first tight and throw it in the oven for 20 mins.

When it's done...just spoon some fish and pico on some corn tortillas and go to town on the fish tacos!

Bone apple teat

Lemon, butter, caper, and a seasoning blend?

Looks great. Hard to screw up lemon and capers on fish.

How many calories and arrows?

Yeah I used some Cajun seasoning. I thought I had some blackening seasoning but couldn't find it

Haven't shot yet. Abt to go do that after I wash dishes

When you want to fatten up make that a creamy lemon caper sauce and lay the lightly breaded pan seared filets over some lump crab stuffing. (Served 3 with leftovers. I'm not THAT fat)

That looks good. Need that sauce recipe

I baked off the crab stuffing (crab cake recipe) on the fajita plate. In another pan I did a quick dredge in seasoned flour and cooked them off in about a Tbls oil and butter until golden. Once the filets were cooked, I laid them over the crab and made the sauce. Add another Tbls of oil, Tbls of seasoned flour, and cook to a light roux. Deglaze with 1/3c white wine, juice from a lemon, 1/2c veggie stock. 1/2c heavy cream. If it's too thin, cook it down a bit (I went too thick here) or thin with stock or water if it's too thick. Season with salt and pepper. Squeeze some more lemon over everything once plated and garnish with parsley (didn't have any this round.)

I'm really hoping to bring home some redfish and snapper next weekend.

If you don't love speckled trout what fish do you love? I've never heard anyone say they didn't love trout. I'll take flounder over trout but that's about it.

Haven't seen trout Laguna suggested. It's a great recipe if you're looking for a change.