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Allison's Trout

Allison's Trout

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This year I learned to not only catch my own fish, but to clean, cook and eat them as well. Thrilling. This recipe is my recreation of a dish that was made by a man named Botsy, years ago, in the Rocky Mountains. It's delicious and enhances fresh trout without overpowering it. These could also be prepared in foil packets on a camping trip over an open fire. Although we camp, I don't often include a bottle of sherry in my kitchen box. When you add the sherry, pour a glass for yourself.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.
  2. Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.
  3. Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.
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Reviews

Susan
9
6/8/2012

Great as is! Cooked it a day after we caught it, and it was wonderful.

jlschuster
6
7/16/2012

Loved it! I didn't put in as much lemon juice since I'm on a huge fan of lemon flavored fish. I also added some onions but otherwise I followed the recipe. I'm sure I will make this again soon. Next time I'll probably try it on the grill.

Don Kay
6
6/10/2012

This was simple & delicious. We BBQ'd the trout in foil on the grill...it was amazing! I would reccommend it to anyone as a flavorful delight that wowwed some veteran fish eaters. Kudo's Allison!