Rainbow trout is a fabulous ... Meanwhile, put a large, non-stick frying pan on a medium heat, add the oil and swirl around to coat the base. Place the fish fillets in the pan, skin-side down ...

Jake will show you how to pull trout out of hard to reach places and then prepare a down and simple recipe that's sure to please even the pickiest eater.

Just coat the cleaned fish with seasoned flour, then pan-fry them in a little bacon grease and browned butter. A squeeze of lemon and you’re done. If you want to dress your trout up a bit ...

Zest and juice the lemons keeping them both separate. While the trout is baking, melt the butter in a nonstick saute pan over medium heat. Let butter foam and turn golden, then immediately add the ...

The fishmonger will usually have removed them all but as trout bones are very fine, it is better to double check yourself. Heat a large frying pan and add olive oil. Season each fillet with a ...

Place flour on a plate. Season 2 trout fillets with salt and pepper; dredge in flour, shaking off excess. Cook, flipping once, until golden and cooked through, 3-4 minutes. Repeat with remaining ...

1.Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper, 1 T Olive Oil ...

The garnish of fried sage leaves makes a delectable crisp treat, but of course the trout is still good without it. You can usually sauté four small trout at the same time in a large frying pan ...

Serve the roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes. F&W editor in chief Hunter Lewis's fishmonger always has farmed freshwater rainbow trout on ...

1. Dry fish well and sprinkle with salt and pepper. Place milk in a shallow bowl and flour in another shallow bowl. Dredge fish in milk, then in flour. 2. Heat olive oil in a large, heavy-bottomed ...

where Dave Harris of Max Creek Hatchery sells brook and rainbow trout every Wednesday. Chefs like Colin Alevras of the Tasting Room and Sara Jenkins (who just took over the kitchen at Bread ...

Season to taste and toss to combine just before serving. 3.Heat a large non-stick frying pan over medium-high heat. Drizzle trout with grapeseed oil and season to taste, then add to pan skin-side down ...