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1. Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper. Stir the spread until the fish is broken up but still slightly chunky. Serve with endives, radishes, cucumbers and cauliflower florets.
Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through ...
Ideal for weeknight meal-prep, freeze-ahead meals and on-the-go grilling, these foil-packet recipes are your new summertime sidekicks. Skip to main content. 24/7 Help. For premium support please ...
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Steelhead in 1924 illustration using the original taxonomic name, Salmo gairdneri The freshwater form of the steelhead is the rainbow trout (Oncorhynchus mykiss).The difference between these forms of the species is that steelhead migrate to the ocean and return to freshwater tributaries to spawn, whereas non-anadromous rainbow trout do not leave freshwater.
Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal. 2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate.
In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until ...