Ok. I need your best receipes using Red Trout...

[Hawkeye-X]

I have about a pound of Red Trout and it's raining outside, so grilling is not an option. So I'm entertaining ideas.

Hawkeye-X

[jpgray]

1. Hmm, do you have penne, butter, asparagus and balsamic vinegar? (nt)

[Hawkeye-X]

2. penne yes, butter yes, aspargus no, and balsamic vinegar, yes..

My wife hates asparagus. Is this an option?

Me

[jpgray]

4. You can replace it with another vegetable like broccoli

Something good and green--fresh green beans, peas in the pod, etc. would work okay. Actually any group of fresh vegetables you like (not too overpowering in taste) would work okay.

Anyway, you can make penne with roasted vegetables in a balsamic butter sauce now!

If you're quick about things, you can be heating the pasta water while you are doing the rest. For two servings, cut up about a half pound of the vegetable into bite-size pieces, and toss with 1 tbsp oil and salt and pepper on a baking sheet. Put this in an oven heated to 400 degrees F for ten minutes. Meanwhile add 5 tbsp of balsamic vinegar to a saucepan and simmer on low heat until about 1.5 tbsp remain. Then take it off the heat, add a pinch of sugar or brown sugar, a little pepper, and 4 tbsp of butter. Don't worry about butter blending properly until the pasta is tossed with the sauce. Now just cook about 2 cups (or 1/2 pound) of penne to your taste, add the vegetables and pasta to the sauce, toss and serve with grated parmesan or goat cheese. Should take about twenty-thirty minutes, and it is very tasty.

In the midst of this, with about ten minutes to go fry up your trout. I usually season the meat before cooking with cumin, cayenne and thyme/rosemary/oregano, but if the fish is good you can probably get away with frying it in oil without too much seasoning.

[Trajan]

3. I would stay VERY basic ...

Salt and pepper to taste ... place herbs (Dill, Basil, Thyme, and/or Oregano), butter, garlic, lemon and orange slices into cavity ...

Bake whole ....

Yum .. sounds good ... serve over wild rice ....

[Ilsa]

5. I like this:

This is for Red Snapper, but I guess as long as your trout is firm, it

Baked Red Snapper With Potatoes, Tomatoes and Green Peppers (Psari Plaki)

1 pound tomatoes, seeded, pulp discarded, shells chopped
8 6 oz. red snapper fillets
1½ Tbsp fresh lemon juice
Salt
½ cup olive oil
1 large onion, chopped
4 medium baking potatoes, peeled and cut lengthwise into 12 spears each
2 large garlic cloves, minced
½ cup chopped fresh parsley
2 tomatoes, seeded and sliced thinly
½ cup dry white wine
1 green bell pepper, seeded and thinly sliced
4 bay leaves
fresh ground pepper

1. Place chopped tomatoes in colander and let drain for two hours.

2. Arrange fish in baking dish. Sprinkle with lemon juice and salt.

3. Heat olive oil in heavy large skillet over medium heat. Add onion and garlic and cook until softened, stirring occasionally, about 5 minutes. Add chopped tomatoes, parsley, wine, bay leaves and pepper and simmer until thickened, stirring occasionally to prevent sticking, about 30 minutes.

4. Preheat oven to 350 degrees. Pour tomato mixture over fish. Bury tomato spears in mixture. Top with tomato and bell pepper slices. Bake until fish is flaky and potatoes are tender, 30 minutes. Makes 8 servings.

[amazona]

6. here is an easy one

You need some walnuts for this one. Put the shelled walnuts in the blender and make them into a powder.

Salt and pepper some flour. Beat an egg. Have the walnut powder on a dish.

Dredge each trout in the flour. Soak a moment in the egg. Then press into walnut powder to make a crust on BOTH sides of the fish if you have enough.

Saute in butter or oil, whatever you have, but I like butter. Serve with lemon and parsley.

I made this the other day when there was nothing else in my host's fridge except the basics and the walnuts and it was a hit.

I bet you could do it with almonds or pecans too but I haven't tried that yet.

[Hawkeye-X]

7. Here is what I made.

My mom's recipe.

Fried trout battered with cornmeal (she gave me some), with a bit of salt, pepper and fried with county cream butter that I picked up at a local fruit stand.

It was a hit. My wife is demanding an encore next week.