Best 6 Trout With Lime And Thyme Recipes

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Trout with lime and thyme is a delightful dish that combines the delicate flavors of trout with the bright and zesty flavors of lime and thyme. This classic recipe is easy to prepare and can be cooked in a variety of ways, making it a versatile choice for any occasion. Whether you choose to bake, pan-fry, or grill your trout, the combination of lime and thyme will create a flavorful and memorable meal.

Let's cook with our recipes!

TROUT WITH LIME & THYME



Trout With Lime & Thyme image

This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.

Provided by EdsGirlAngie

Categories     Trout

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

  • In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
  • Allow to marinate in the refrigerator at least 2 hours.
  • When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8

TROUT WITH LIME & THYME



TROUT WITH LIME & THYME image

Yield 2 servings

Number Of Ingredients 7

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

  • In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets. 2Allow to marinate in the refrigerator at least 2 hours. 3When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

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.

GARLIC-LIME MARINATED TROUT



Garlic-Lime Marinated Trout image

Categories     Garlic     Side     Broil     Lime     Trout

Yield Serves 4; 3 ounces fish per serving

Number Of Ingredients 10

Marinade
2 teaspoons grated lime zest
3 tablespoons fresh lime juice
2 teaspoons olive oil
1 medium garlic clove, minced
1/8 teaspoon pepper
4 trout fillets with skin (about 5 ounces each), rinsed
Cooking spray
1/8 teaspoon salt
1 medium lime, cut into 4 wedges

Steps:

  • In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
  • Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
  • Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
  • If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
  • Nutrition Information
  • (Per serving)
  • Calories: 168
  • Total fat: 7.5g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.5g
  • Cholesterol: 66mg
  • Sodium: 132mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 24g
  • Calcium: 49mg
  • Potassium: 409mg
  • Dietary Exchanges
  • 3 lean meat

SAUTEED TROUT WITH LIME



Sauteed Trout With Lime image

Provided by Pierre Franey

Categories     dinner, weekday, sauces and gravies, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 trout, about 1/2 pound each, cleaned weight
2 tablespoons milk
Salt to taste if desired
Freshly ground pepper to taste
4 large mushrooms, about 1/4 pound
2 fresh limes
1/4 cup flour
1/3 cup corn, peanut or vegetable oil
4 tablespoons butter

Steps:

  • Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
  • Cut the mushrooms into thin slices. There should be about two cups.
  • Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
  • Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
  • Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
  • Transfer the fish to a hot serving platter.
  • Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
  • Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
  • Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 786 milligrams, Sugar 2 grams, TransFat 1 gram

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

  • Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
  • In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the trout. Trout is a delicate fish, and it will dry out quickly if it is overcooked. Cook it just until it is opaque in the center.
  • Use a light hand with the lime juice and thyme. You don't want to overpower the delicate flavor of the trout.
  • Serve the trout immediately. This dish is best enjoyed fresh out of the oven.

Conclusion:

This trout with lime and thyme recipe is a simple but delicious way to prepare this delicate fish. The bright flavors of the lime and thyme complement the trout perfectly, and the crispy skin adds a nice textural contrast. This dish is perfect for a weeknight meal or a special occasion.

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