Trout

Buttery and moist texture Rich, vegetable-y flavor Peach, pink and silver skin; Raw: pinkish orange white colored; Cooked: paler pinkish orange white colored Thin skin is edible and tastes like potato skin

Alternatives: Salmon, catfish, cod, pollock, orange roughy Number of Servings:  4 Ingredients:  4 Trout fillets 8 Slices Roma tomatoes 1/4 Cup crubled feta cheese 4 (1- to 2-inch) sprigs fresh oregano 4 Teaspoons olive oil Lemon herb seasoning Instructions:  For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes. Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.

Number of Servings:  2 Ingredients:  2 Trout fillets, about 6 ounces 1/2 Teaspoon lemon pepper 1 Tablespoon margarine, divided use 2 Tablespoons sliced almonds 1 Tablespoon lemon juice Lemon wedges and parsley or watercress sprigs for garnish Instructions:  Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes and reserve. Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish. Tuck under thing edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.

Tip: Any smoked fish may be used. Spread may also be served with crackers. Number of Servings:  10 Ingredients:  1 package (8 oz) cream cheese, softened 2 tablespoons butter, softened 4 ounces hot-smoked lake trout or salmon, flaked 1/4 cup (2 oz) blue cheese, crumbled 1/4 cup toasted finely chopped walnuts 1-2 heads Belgian endive, separated into leaves Instructions:  Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well. Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.

Tip: Any smoked fish may be used. Number of Servings:  4 Ingredients:  1 1/2 pounds small red potatoes 1/2 pound green beans, cut into 2-inch pieces 2 tablespoons minced red onion 1/2 cup vinaigrette dressing, divided 2 tomatoes, quartered 4 ounces hot-smoked trout or salmon, chunked 4 hard-cooked eggs, quartered 8 pitted Kalamata olives Instructions:  Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving. Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.

Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper. Number of Servings:  2 Ingredients:  2 russet potatoes, peeled and diced 1 red onion, finely chopped 6 oz. Ducktrap River® smoked trout, skinned and shredded 1 egg, lightly beaten 2 tbsp heavy cream 1/4 cup chopped fresh chives 2 tbsp butter Salt and freshly ground black pepper Instructions:  Bring potatoes and onion to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain. Gently mix cooked potatoes and onions, smoked trout, egg, heavy cream, and chives in a large mixing bowl. Melt butter in a large frying pan over medium heat. Add potatoe-trout mixture and fry, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper and serve. Source: Recipe courtesy of the Ducktrap River Fish Farm.

Seafood alternatives: catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings, trout Number of Servings:  4 Ingredients:  1 medium tomato, seeded and chopped 2 tablespoons sliced ripe olives 1 tablespoon chopped parsley 1 tablespoon red wine vinegar 1 (16 oz.) package frozen sole fillets, thawed 1/4 cup Dijon mustard, divided 1 (14 1/2 oz.) can chicken broth 1 clove garlic, pressed 1 cup uncooked rice 1 (10 oz.) package frozen chopped spinach, thawed and very well drained Instructions:  Combine the first 4 ingredients in a small bowl, stir well and set aside. Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer of mustard over fillets; set aside. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.

Number of Servings:  12 Ingredients:  7-1/2 ounces rye bread, sliced 3 tablespoons minced dill weed 3 tablespoons prepared horseradish 4 ounces smoked salmon, minced Black pepper, to taste 1/2 cup melted butter 12 (4 ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets 3 cups Saffron Sauce, recipe follows Saffron, for garnish Instructions:  Finely chop rye bread. Mix in dill weed, horseradish, smoked salmon, pepper, and melted butter; reserve. Per order: Apply 1/2 cup crust mixture to flesh side of trout fillet. Broil until trout turns opaque or crust turns golden brown, 4 to 5 minutes. Serve with 1/4 cup Saffron Sauce; garnish with a few saffron threads. Saffron Sauce Yield: 3 cups (1/4 cup per serving) Stir together 3 cups each fish stock and cream with 2 pinches saffron. Cook until reduced by half; season with salt and pepper. Reserve. Source: Courtsey of Clear Springs Foods, Inc.

Number of Servings:  12 Ingredients:  1 cup fresh lime juice 1/3 cup chopped cilantro 3 garlic cloves, minced 1-1/2 teaspoons ground cumin Vegetable oil, as needed 12 (4-ounces each) Natural Style Clear·Cuts® Boneless Rainbow Trout Fillets 3 large onions, cut into 1/2-inch wedges 3 large red bell peppers, cut into 1/2-inch strips 3 large green bell peppers, cut into 1/2-inch strips 24 (7-inch) flour tortillas 4 cups prepared salsa 3 cups guacamole 3 cups sour cream 24 lime wedges Instructions:  Combine lime juice, cilantro, garlic, cumin, and 2 tablespoons oil; pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers; divide into 12 portions. Wrap individual portions; refrigerate. Per order: Sauté 1 portion of onion mixture in 2 teaspoons oil until just tender; reserve. Remove 1 trout fillet from marinade; grill or sauté until just done, about 2 minutes per side. Meanwhile, on a very hot griddle, heat 2 tortillas on both sides. Remove and discard trout skin; plate with hot tortillas and reserved onion mixture. Garnish with 1/3 cup salsa, 1/4 cup guacamole, 1/4 cup sour cream, and 2 lime wedges. Source: Courtsey of Clear Springs Foods, Inc.

Number of Servings:  12 Ingredients:  3 cups finely chopped roasted and shelled pistachio nuts 1/2 cup chopped cilantro Salt and black pepper, to taste 12 (8 ounces each) Butterfly Style Clear·Cuts® Boneless Rainbow Trout Fillets 1/4 cup fresh lime juice Flour, as needed 4 eggs, lightly beaten 3/4 cup clarified butter Citrus Hollandaise, recipe follows Instructions:  Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve. Per order: Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets. Cilantro Citrus Hollandaise - Yield: 2 cups Whisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain marie until sauce is light and fluffy. Away from heat, slowly whisk 1-1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm. Source: Courtsey of Clear Springs Foods, Inc.