Reminder of outdoors: delicious pan-fried trout


August 31, 2005|By Carol Mighton Haddix | Carol Mighton Haddix,CHICAGO TRIBUNE

Whether you actually fish in a stream up north or simply fish around the seafood case at the market, you'll be reminded of the great outdoors with this pan-fried trout recipe.

Cooked over an open fire in a cast-iron skillet, trout is one of the great outdoor meals. You can mimic the flavor indoors by using smoky bacon fat. Then, in a further salute to summer, finish the dish with a fresh-corn-and-bacon-bits stuffing.

Beverage pairing

A crisp, light white wine enhances the fish. Try a Muscadet from France or a dry chenin blanc from California.


Any type of trout can be used: rainbow, brown, speckled.

A large cast-iron skillet is best for this dish, but any heavy skillet will do.


Rainbow trout with corn-bacon stuffing

Hash browns

Sliced tomatoes with vinaigrette

Key lime pie

Rainbow Trout With Corn-Bacon Stuffing

Preparation time: 15 minutes; cooking time: about 20 minutes

Makes 4 servings

4 strips thick bacon, sliced in 1/4 -inch pieces

1/3 cup cornmeal

1/2 teaspoon salt (divided use)

1/4 teaspoon freshly ground pepper

4 whole rainbow trout, cleaned

4 ears corn, husked, kernels cut off

4 green onions, minced

1/4 cup chopped cilantro, basil or parsley

Heat a large, heavy skillet over medium heat; add bacon. (Note: If fish are large, use 2 skillets, adding olive oil, if necessary.) Cook bacon, stirring often, until crispy, about 5 minutes. Remove bacon with slotted spoon to paper-towel-lined plate.

Meanwhile, mix cornmeal, 1/4 teaspoon of the salt and the pepper on a large plate. Place 1 trout in the cornmeal mixture; turn to coat both sides. Transfer to bacon fat in the hot skillet; repeat with remaining trout.

Reduce heat to medium; cook, turning once, until browned and fish is cooked through, about 5 minutes per side. Transfer to a platter; cover to keep warm.

Add the corn and onions to skillet; cook until corn is tender, about 2 minutes. Stir in reserved bacon, cilantro and remaining 1/4 teaspoon of the salt. Spoon corn mixture into trout cavities; serve warm.

Per serving: 368 calories; 13 grams fat; 3 grams saturated fat; 97 milligrams cholesterol; 26 grams carbohydrate; 38 grams protein; 659 milligrams sodium; 3.3 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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