Not all fish recipes have to be the same old grilled fillet. From bold spices to rich sauces, seafood can take on incredible ...

Pike, muskies, and pickerel, on the other hand, have an extra set of Y-shaped bones that require some extra cuts and steps to remove if you want truly boneless fillets. The rib structures of trout and ...

For a simple recipe that can be prepped in under 10 minutes, Diana Henry in The Telegraph suggested baking trout fillets in the oven and serving with a generous spoonful of "crab cream" – a ...

That said, if you're looking to adjust the flavor of a salmon fillet or if you're cooking on a tighter budget, plenty of chefs use steelhead trout as a salmon substitute, and it works well.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high heat until the skin is crisp, 3 minutes.

Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the ...

skin-on speckled trout and mahi-mahi. He dredged those fillets in a 1-to-1 ratio of tapioca starch and rice flour, which also made up his batter, along with garlic and onion powders, Korean chile ...

Season trout with salt and pepper. Coat fish lightly with seasoned flour and shake off excess. Sauté 2 fillets at a time, 3–5 minutes on each side or until golden brown. When done, remove and ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...