Crusted in almonds and pan-fried. Cooked in a citrusy broth of tropical fruit. Slathered in hollandaise next to poached eggs ...

Remove the trout from the pan and spoon some of the brown butter over the fish. Serve the trout with the reserved slices of bacon. Adapted from a recipe by Michael Cimarusti.

Plus, the bits and pieces left in the pan ... sauce. Trout is an especially healthy choice. A member of the salmon family, it is high in omega 3’s and low in fat. A lean, clean, low-calorie protein, ...

Growing up in fly-fishing country, food writer Carol Guensburg developed a taste for the fresh-caught trout that was a family staple. Whether wild or farm-raised, pan-fried or smoked, the delicate ...

A buttery sauce with sliced almonds and hosts of lemon flavor adorns simple, pan-seared trout filets in this classic and elegant recipe from French cuisine.

Le Secret: Do not overcook the fish. The Adventure Club: Stuff trout with crab meat. This traditional twist trades simplicity for additional flavoring. Mix 1/4 pound of fresh crab meat with 2 ...

Pan-fried trout (gutted, cleaned with an option for removing the head and tail) fry just right with their skin. Salmon and steelhead can be skinned or baked and broiled flesh-side up.

Layers of cool sour cream, sautéed leeks and crisp-fried trout make a simple, elegant meal in this recipe from chef Kurt Gutenbrunner of Manhattan’s Wallsé.

Want a fast but fancy dinner? Try pan-frying fish We use trout, but this technique can work with any thin fillet. The creamy lemon-butter sauce makes it perfect for company, too.

Sustainably minded? Lucky you: It’s a Best Choice on the Seafood Watch list. And what could be easier or quicker than pan-frying a trout at home? Yeah, yeah, I know: ordering it at a restaurant.

This one consisted of fried trout that had spent most of the morning swimming in the river, fried potatoes and fried apples, each prepared seamlessly in a shallow blackened skillet about the ...

Pan-Fried Trout with Lemony Buttery Sauce Serves 2, but is easily doubled. All you need for this simple recipe is a heavy skillet and good butter.