Best 7 Grilled Trout With Cashew And Garlic Butter Recipes

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Grilled trout with cashew and garlic butter is a delightful dish that combines the delicate flavor of trout with the richness of cashew and garlic butter. The trout is grilled to perfection, resulting in a tender and flaky texture, while the cashew and garlic butter adds a nutty and savory flavor profile. This dish is perfect for a special occasion or a weeknight meal, and can be served with a variety of sides such as roasted vegetables, mashed potatoes, or rice.

Here are our top 7 tried and tested recipes!

CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

WHOLE GRILLED TROUT



Whole Grilled Trout image

Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.

Provided by Trina Cosgrave

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 9

2 whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
½ lemon, thinly sliced
½ sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
  • Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g

GRILLED STEELHEAD TROUT



Grilled Steelhead Trout image

Just came up with this recipe this weekend. It's pretty basic but delicious.

Provided by TanFloridian

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 6

1 lemon, sliced into thin rounds with the ends reserved
3 tablespoons olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced onion
salt and ground black pepper to taste
1 filet steelhead trout

Steps:

  • Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
  • Preheat grill for medium heat to 350 degrees F (175 degrees C).
  • Heat olive oil in a small skillet over medium-high heat.
  • Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
  • Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
  • Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 6.9 g, Cholesterol 44.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 16.7 g, SaturatedFat 4.2 g, Sodium 107.6 mg, Sugar 0.1 g

GRILLED TROUT WITH GARLIC BUTTER



Grilled Trout With Garlic Butter image

Make and share this Grilled Trout With Garlic Butter recipe from Food.com.

Provided by Shawn C

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
4 trout, boned, head removed (8oz each)
1/4 cup butter, softened
1 tablespoon chopped parsley
3 teaspoons fresh lemon juice
2 garlic cloves, minced

Steps:

  • Combine marinade ingredients and pour over trout that are in single layer glass or other non metal dish. cover and refrigerate a minimum of 30 minutes.
  • Place butter and other ingredients in bowl and mix together with a fork until well blended.
  • Over hot coals or medium heat grill place trout and cook 3-4 minutes per side, turning only once.
  • Serve immediately with butter.

Nutrition Facts : Calories 372.9, Fat 25.3, SaturatedFat 9.6, Cholesterol 122.1, Sodium 455.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.5, Protein 33.1

GRILLED TROUT WITH CASHEW AND GARLIC BUTTER



Grilled Trout With Cashew and Garlic Butter image

From Fresh Food Fast. The whole meal is done in under 20 minutes! Excellent served with boiled new potatoes.

Provided by AmandaInOz

Categories     Trout

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

4 (7 ounce) whole trout
vegetable oil, for brushing
salt and pepper
2 ounces butter
2 ounces cashew nuts, shelled
2 garlic cloves, finely chopped
chopped parsley, a good handful
1 lemon, juice of

Steps:

  • Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
  • Brush the fish lightly with oil, and season with salt and pepper both inside and out.
  • Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
  • Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
  • Add the lemon juice with more salt and pepper to taste and heat through.
  • Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

Nutrition Facts : Calories 482.5, Fat 31.2, SaturatedFat 10.9, Cholesterol 145.6, Sodium 276.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 43.7

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER



Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

  • Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
  • Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

GRILLED TROUT



Grilled trout image

Provided by Bryan Miller

Categories     dinner, main course

Time 15m

Yield Eight servings

Number Of Ingredients 4

8 trout (see note)
1 bunch fresh sage, with stems
1 bunch fresh fennel, with stems
1/4 cup olive oil, or 1/4 pound butter, melted

Steps:

  • Tie the herbs to the body of the trout and secure with string. Brush with oil or butter.
  • Grill for five to seven minutes on each side. Be careful when turning the fish as it breaks easily. Fish is done when firm and white.

Tips:

  • Choose the freshest trout possible. Fresh trout will have bright, red flesh and a mild, sweet flavor.
  • If you are using frozen trout, thaw it in the refrigerator overnight before cooking. This will help to prevent the fish from becoming dry.
  • Season the trout with salt and pepper before cooking. This will help to enhance the natural flavor of the fish.
  • Cook the trout over medium heat. This will help to prevent the fish from overcooking and becoming dry.
  • Cook the trout until it is just cooked through. The fish should be opaque in the center and flake easily with a fork.
  • Serve the trout immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Grilled trout is a delicious and healthy meal that is easy to make. By following these tips, you can grill trout perfectly every time. So next time you are looking for a quick and easy meal, give grilled trout a try!

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