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
Ingredients
-
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
Directions
-
Soak
planks
in
water
for
1
hour.
-
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.
-
Prepare
grill
to
350-400°F.
-
Place
soaked
plank
on
grill
grates
and
close
lid.
Heat
plank
for
2-3
minutes
or
until
a
light
smoke
develops.
-
Flip
plank
and
place
fish
on
heated
side
of
plank
(reserve
remaining
marinade).
Grill
with
lid
closed
for
8-10
minutes.
-
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
Ingredients
-
2
butterflied
trout
fillets
-
1
lemon,
sliced
-
4
fresh
parsley
sprigs
-
Salt
and
ground
black
pepper
-
Olive
oil
-
Butter
(if
desired)
Directions
-
Heat
the
oven
to
400°F.
-
Cut
two
sheets
of
aluminum
foil
bigger
than
your
opened
butterflied
fish.
-
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.
-
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.)
-
Fold
up
the
foil
by
grabbing
at
the
edges
and
folding
together
to
seal
the
fillets
within
the
foil.
-
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.
-
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.
-
You
can
add
additional
seasoning
and
fresh
squeezed
lemons
if
desired.
Enjoy!
Crab
Broiled
Trout
Serving
Size:
1
Yield:
8
oz.
portion
10
minutes
Ingredients
-
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
Directions
-
Mix
SeaSational
Crab
Dip
and
bread
crumbs
in
a
small
mixing
bowl.
Let
sit
for
3
minutes.
-
Open
up
the
butterflied
trout
and
season
with
Old
Bay.
-
Spread
the
crab
mixture
evenly
on
the
opened
trout
fillet.
-
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
presentation.