Tried & true recipes from our employees:
Zac’s Pan Seared Rainbow Trout
Ingredients:
Blue Stream Rainbow Trout- filleted
Blackening seasoning
Olive Oil
Directions:
Heat up the olive oil in a cast iron skillet over medium-high heat.
Rub trout with blackening seasoning. Cook trout on each side for 3-5 minutes
Zac’s Pan Seared Rainbow Trout
Ingredients:
Blue Stream Rainbow Trout- filleted
Blackening seasoning
Olive Oil
Directions:
Heat up the olive oil in a cast iron skillet over medium-high heat.
Rub trout with blackening seasoning. Cook trout on each side for 3-5 minutes
Pete’s Bacon-Wrapped Grilled Brook Trout
Ingredients:
Fresh Rainbow, or Brook trout butterflied, about 1 lbs. each from Blue Stream Aquaculture
Salt
Pepper
Mrs. Dash® Lemon Pepper Seasoning Blend.
Bacon
Fresh Parsley
Fresh Thyme
Fresh Sage
Directions:
Preheat grill for high heat. Wash the trout by holding them under cold running water. With paper towels pat dry the inside, and outside of the fish. Season both inside, and outside of the trout to taste with Salt, Pepper, and Mrs. Dash® Lemon Pepper Seasoning Blend. Wrap each trout with 6 slices of bacon (can never have enough bacon) around the middle so that the edges overlap slightly, securing with toothpicks, leave head and tail exposed. Turn your gas grill down to medium/low, brush grill with oil, and cook the bacon-wrapped trout until bacon is crisp, 15 to 20 minutes, turning every 4-5 minutes. Watch for flare-ups from bacon slices. When done move fish to plate, and sprinkle trout with fresh chopped parsley, sage, thyme.
Ingredients:
Fresh Rainbow, or Brook trout butterflied, about 1 lbs. each from Blue Stream Aquaculture
Salt
Pepper
Mrs. Dash® Lemon Pepper Seasoning Blend.
Bacon
Fresh Parsley
Fresh Thyme
Fresh Sage
Directions:
Preheat grill for high heat. Wash the trout by holding them under cold running water. With paper towels pat dry the inside, and outside of the fish. Season both inside, and outside of the trout to taste with Salt, Pepper, and Mrs. Dash® Lemon Pepper Seasoning Blend. Wrap each trout with 6 slices of bacon (can never have enough bacon) around the middle so that the edges overlap slightly, securing with toothpicks, leave head and tail exposed. Turn your gas grill down to medium/low, brush grill with oil, and cook the bacon-wrapped trout until bacon is crisp, 15 to 20 minutes, turning every 4-5 minutes. Watch for flare-ups from bacon slices. When done move fish to plate, and sprinkle trout with fresh chopped parsley, sage, thyme.
Spencer’s Rosemary Garlic Baked Trout
Ingredients:
Blue Stream Trout- gutted
Rub (1 cup butter- room temperature, ¼ cup minced garlic, 3 tablespoons dried rosemary- all mixed)
Directions:
Heat oven to 400 degrees F. Line pan with foil, with extra to wrap over the fish.
Apply rub to the inside and outside of the trout.
Bake in foil for approx. 30 min, depending upon size.
Ingredients:
Blue Stream Trout- gutted
Rub (1 cup butter- room temperature, ¼ cup minced garlic, 3 tablespoons dried rosemary- all mixed)
Directions:
Heat oven to 400 degrees F. Line pan with foil, with extra to wrap over the fish.
Apply rub to the inside and outside of the trout.
Bake in foil for approx. 30 min, depending upon size.
Tara’s Beer-Battered Trout Tacos
Ingredients:
Blue Stream Brook Trout- filleted and cut into 1-2” pieces
Batter (1 ½ cups whole wheat flour, ½ teaspoon each- salt, pepper, garlic powder, hot sauce and 1 cup Mexican beer- such as Modelo or trade out for a local brew- such as Devil’s Purse Stonehorse Citra IPA)
Extra flour for dredging
Tortillas
Olive Oil
Directions:
Heat olive oil in non-stick skillet to medium-high heat. Dredge the fish pieces in flour, dip in batter and fry for 3 min on each side till golden.
Serve in tortillas, top with chipotle crema (a cup of sour cream, a bit of sauce from canned chipotle peppers in adobo, juice of one lime), avocado slices and homemade coleslaw
Ingredients:
Blue Stream Brook Trout- filleted and cut into 1-2” pieces
Batter (1 ½ cups whole wheat flour, ½ teaspoon each- salt, pepper, garlic powder, hot sauce and 1 cup Mexican beer- such as Modelo or trade out for a local brew- such as Devil’s Purse Stonehorse Citra IPA)
Extra flour for dredging
Tortillas
Olive Oil
Directions:
Heat olive oil in non-stick skillet to medium-high heat. Dredge the fish pieces in flour, dip in batter and fry for 3 min on each side till golden.
Serve in tortillas, top with chipotle crema (a cup of sour cream, a bit of sauce from canned chipotle peppers in adobo, juice of one lime), avocado slices and homemade coleslaw
Rocky’s Citrus Marinated Grilled Trout
Ingredients:
1 cup orange juice concentrate
2 tablespoons each of lemon & lime juice
1 tablespoon of olive oil
1 tablespoon garlic powder
1 teaspoon soy sauce
2 pounds skinless trout fillets
Directions:
Marinate fillets in a baking dish for half hour on each side. Coat grill grates with nonstick spray. Grill fillets (finish side down) over medium high heat for 4 minutes, flip and grill 4 minutes on the other side. Drizzle a bit of marinade over the top. Garnish with fresh parsley.
Ingredients:
1 cup orange juice concentrate
2 tablespoons each of lemon & lime juice
1 tablespoon of olive oil
1 tablespoon garlic powder
1 teaspoon soy sauce
2 pounds skinless trout fillets
Directions:
Marinate fillets in a baking dish for half hour on each side. Coat grill grates with nonstick spray. Grill fillets (finish side down) over medium high heat for 4 minutes, flip and grill 4 minutes on the other side. Drizzle a bit of marinade over the top. Garnish with fresh parsley.
Sasha's Baked Stuffed Trout
4 gutted trout, head off
Olive oil
Salt and pepper
Juice from ½ a lemon
Stuffing:
2 cups of crushed Ritz Crackers
1 stick of butter
1 large diced onion
1 celery stalk
1 clove of garlic
Half a can of canned peas and carrots, drained
Optional 1 cup of crab meat, real or immitation
Directions:
Rinse and pat dry trout. Brush skin and body cavities with olive oil and sprinkle with salt and pepper and set aside. For stuffing: Melt butter and sauté onion, celery and garlic until translucent. Mix onions, celery and garlic with the cracker crumbs and add desired amount of peas and carrots, adding in crab if desired. Stuffing should be very moist but not soggy. IF mixture is too dry, a small amount of water can be added. Spray 9 x 13 baking dish with no stick spray. Stuff into bodies of trout and place into 9 x 13 baking dish. Drizzle the fish with lemon juice. Bake uncovered at 350 degrees until fish flakes easily, approximately 30 minutes.
4 gutted trout, head off
Olive oil
Salt and pepper
Juice from ½ a lemon
Stuffing:
2 cups of crushed Ritz Crackers
1 stick of butter
1 large diced onion
1 celery stalk
1 clove of garlic
Half a can of canned peas and carrots, drained
Optional 1 cup of crab meat, real or immitation
Directions:
Rinse and pat dry trout. Brush skin and body cavities with olive oil and sprinkle with salt and pepper and set aside. For stuffing: Melt butter and sauté onion, celery and garlic until translucent. Mix onions, celery and garlic with the cracker crumbs and add desired amount of peas and carrots, adding in crab if desired. Stuffing should be very moist but not soggy. IF mixture is too dry, a small amount of water can be added. Spray 9 x 13 baking dish with no stick spray. Stuff into bodies of trout and place into 9 x 13 baking dish. Drizzle the fish with lemon juice. Bake uncovered at 350 degrees until fish flakes easily, approximately 30 minutes.
Brook Trout Butterfly fillets cooked on gas grill.
Heat grill. Spray grates with cooking spray.
Open fillets & brush inside with olive oil. Dust with lemon pepper, granulated garlic, salt & pepper.
Place fillets on hot grill skin side UP and cook for 4-5 min.
Spray skin with cooking spray & turn fillet over to cook skin side 3-4 min. Brush top (inside) with mixture of lemon juice, Tamari & sesame oil while skin side cooks.
Remove from grill, garnish with parsley & serve. ( shown plated with rice pilaf & tossed salad with wild berry vinaigrette.)
Heat grill. Spray grates with cooking spray.
Open fillets & brush inside with olive oil. Dust with lemon pepper, granulated garlic, salt & pepper.
Place fillets on hot grill skin side UP and cook for 4-5 min.
Spray skin with cooking spray & turn fillet over to cook skin side 3-4 min. Brush top (inside) with mixture of lemon juice, Tamari & sesame oil while skin side cooks.
Remove from grill, garnish with parsley & serve. ( shown plated with rice pilaf & tossed salad with wild berry vinaigrette.)