Vegan Rainbow Trout Food
VEGAN RAINBOW TROUT
A non-veggie guest of mine commented on a batch of tofu I made with Old Bay, she said that it reminded her of eating rainbow trout when she was a child. I wouldn't know what it tastes like, so I'll take her word for it! Old Bay has so much tasty versatility, I used Recipe #15562 rather than storebought. I heartily recommend serving this with wild rice pilaf and Recipe #50847!
Provided by the80srule
Categories Very Low Carbs
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- Drain the tofu and place it on a cutting board, drying it off with paper towels and squeezing out extra water very carefully.
- Cut into 8 length-wise chunks, then put them into a tossing bowl.
- Make a marinade out of the other ingredients.
- Layer the marinade over the tofu and toss well to coat.
- Let it sit for 20-30 minutes to absorb the flavors.
- Heat up a frying pan over medium heat, and cook each piece for about 5-6 minutes on each side until nicely browned.
Nutrition Facts : Calories 73.4, Fat 5.9, SaturatedFat 1, Sodium 133, Carbohydrate 1.1, Fiber 0.6, Sugar 0.4, Protein 5.2
RAINBOW TROUT
Rainbow trout with caper and lemon butter, mixed vegetables and baby new potatoes
Provided by voice1
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat some olive oil or vegetable oil in a non stick pan
- Season and dust the trout in flour
- Cook the trout for two minutes on each side then place into the oven for fifteen minutes
- Carefully remove the trout from the pan and place on a serving plate.
- Add chopped capers, lemon juice and butter to the pan
- Leave the pan off the heat and let the butter melt slowly
- Pour the butter sauce and caper over the trout and serve
- serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges
RAINBOW TROUT WITH WINE & TARRAGON
I really enjoy this way of cooking trout or any other fish. It's simple and delicious also very moist. You can cook it in the oven during winter months and on the bbq in the summer season! Hope you enjoy...
Provided by Chouny
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut two large pieces of aluminium foil.
- Remove skin with knife.
- Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
- Top trouts with remaining onions, tarragon, butter (cut in small pieces).
- Pour heavy cream and wine over the trouts.
- Season with salt & pepper to taste.
- Place second aluminium foil over the prepared trouts and close tightly all around.
- Cook for 20 minutes at 350 or over the BBQ.
- Unwrap and serve with basmati or jasmin rice.
Nutrition Facts : Calories 172.3, Fat 10.8, SaturatedFat 6, Cholesterol 48.9, Sodium 60.9, Carbohydrate 8.6, Fiber 1.1, Sugar 3.3, Protein 9.4
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
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