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Trout Recipes

Check out our delicious trout recipes, straight from the Euclid Fish Retail Market Kitchen!
Stop into the Euclid Fish Retail Market in Mentor, Ohio and pick up some fresh trout. Find our directions and hours here.

Cedar Planked Honey Lime Whole Rainbow Trout


  • 2 rainbow trout (fresh whole, per plank)
  • 2 Tbsp mustard (coarse grain)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp honey
  • 4 tsp soy sauce
  • 2 tsps. lime zest (grated)
  • 1 Cedar Plank, soaked in water for 1 hour


  1. Soak planks in water for 1 hour.
  2. Combine mustard, honey, soy sauce, lime juice. and lime zest in a small bowl. Pour over the whole trout. Marinade in the refrigerator for 30 minutes.
  3. Prepare grill to 350-400°F.
  4. Place soaked plank on grill grates and close lid. Heat plank for 2-3 minutes or until a light smoke develops.
  5. Flip plank and place fish on heated side of plank (reserve remaining marinade). Grill with lid closed for 8-10 minutes.
  6. Open lid and drizzle with remaining marinade. Close lid and continue to cook for an additional 8-10 minutes or until trout is medium done.

Easy Baked Butterfly Trout

Serving Size: 2
Yield: 2 butterfly fillets
15 minutes


  • 2 butterflied trout fillets
  • 1 lemon, sliced
  • 4 fresh parsley sprigs
  • Salt and ground black pepper
  • Olive oil
  • Butter (if desired)


  1. Heat the oven to 400°F.
  2. Cut two sheets of aluminum foil bigger than your opened butterflied fish.
  3. Lightly oil both sides of the trout fillets and place them skin side down individually on the foil. Season both sides with salt and pepper, to taste.
  4. Divide evenly and place the parsley sprigs and lemon slices down the middle of both fillets. (You can add butter should you want some additional flavor.)
  5. Fold up the foil by grabbing at the edges and folding together to seal the fillets within the foil.
  6. Place each foil packet on a baking sheet and bake for 10-12 minutes, until the flesh is fully cooked and flakes apart with a fork.
  7. Place each packet on a plate and carefully open the foil. Slide the fillets on your plate and top each fillet with the remaining juices in the packet.
  8. You can add additional seasoning and fresh squeezed lemons if desired.


Download the PDF: Easy Baked Trout

Crab Broiled Trout

Serving Size: 1
Yield: 8 oz. portion
10 minutes


  • 8 oz. rainbow trout fillet, butterflied
  • 8 oz. SeaSational Crab Dip (Available in the Euclid Fish Market)
  • 3/4 cup Panko bread crumbs
  • 1/2 tsp. Old Bay seasoning


  1. Mix SeaSational Crab Dip and bread crumbs in a small mixing bowl. Let sit for 3 minutes.
  2. Open up the butterflied trout and season with Old Bay.
  3. Spread the crab mixture evenly on the opened trout fillet.
  4. Place under the broiler for 5 minutes, or until cooked all the way through.

Optional: Drizzle with olive oil and sprinkle with parsley for additional flavor, color and a beautiful plate

Download the PDF: Crab Broiled Trout