If you've gone fishing in America, there's a good chance you caught a species of trout. Trout are an oily fish, which can be great for cooks: they won't dry out as easily as other white fish on the grill and you can cold-smoke them like salmon or sable. The F&W guide to trout has suggestions for how to prepare trout, whether you're on a camping trip and need super-fast grill recipes or you're at home and want to elevate this fish for a dinner party.

Most Recent

Trout Tartare With Fennel Remoulade, Tobiko
In this elegant tartare from chef Larry Feldmeier at The Bristol in Chicago, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold dressing spiked with bright flavors like lime and ginger. Golden yuzu tobiko and crispy puffed rice top the dish off and make for a striking presentation and multiple intriguing textures. When frying the rice, make sure the oil temperature is at 425°F so that your rice puffs nicely—you can substitute in pre-puffed rice or masago (rice crackers) if you'd like to skip the frying. Make this standout dish for your next special occasion.This trout tartare from The Bristol in Chicago is elegant, flavorful, and visually striking. It's topped with yuzu tobiko and puffed fried rice.
Shaoxing-Steamed Steelhead Trout and Mushrooms
Oyster, beech, and shiitake mushrooms cook alongside fatty, succulent steelhead trout fillets in a bath of steam from the Shaoxing wine simmering in the wok beneath the steamer. Serve the fish alongside cooked rice to soak up the aromatic sauce.
Herb-Roasted Trout with Buttery Almonds
Rating: Unrated 1
Lemon slices and a bounty of hardy herbs flavor these tender whole trout from the inside out, while toasted almonds provide a crunchy finish. Tucked inside and underneath the fish, sprigs of rosemary, thyme, oregano, and sage release their essential oils during roasting without getting too crisp in the oven. Serve these roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes.
Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. "The aromas are unique, a mix of delicate passion fruit, freesia, lemon verbena, sage, dry honey, and so much smoked salt."
Trout Rechad
When you grow up close to the water, be it by an ocean, lake, or river, you develop a natural affinity for fish. You start to appreciate the subtle differences in flavor and texture between various types of fish and learn to cook and eat them in a thousand different ways.In India, where I grew up, fish was steamed, fried, or cooked in curries and served over beds of warm scented rice or bread—and it was always on the menu for weekends. These days, although I live on the other side of the world, seafood is still a mainstay in my Bay Area kitchen, and pan-seared and fried fish are popular options at my home when guests visit. What I like about serving dishes like this Rechad with Trout is the convenience it offers; the spice blend can be made ahead of time, and fish cooks rather quickly, so I’m not trapped at the stove when I want to be spending time with my guests.I lean on rechad masala quite often; it’s a bright red paste that’s prepared by grinding down Kashmiri chiles with vinegar and a few spices. It’s a staple in many kitchens in Goa, a region located on the west coast of India. Goan cuisine is renowned for its use of chiles, but that wasn’t always the case. When the Portuguese arrived in the 16th century, they introduced chiles from South America, which quickly became an integral part of the local cuisine. In Portuguese the word “recheado” means stuffed and in Goa, you’ll see it spelled as either “recheado” or “rechad” on restaurant menus.In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry. They’re readily available at Indian grocery stores and spice markets; if you can’t find them, use any dried red chile that you like.The classic choices of fish for this recipe are usually pomfret or mackerel, but I’ve found trout to work exceptionally well. Once it’s fried, serve this fish with warm rice and a light salad and a few wedges of fresh lime or lemon to squeeze over the top.
Pan-Seared Trout with Green Garlic and Crunchy Chanterelles
Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms. In his quick-cooking dish, crunchy breadcrumbs cling to seared chanterelles and garlic atop delicate trout in a pool of buttery white wine sauce. To make the sauce, let each cube of butter fully incorporate before adding the next. (Do not let it come to a boil or it will break.) Green garlic, the mellow, early-season young garlic, can be found at farmers markets and Whole Foods; garlic cloves are a fine substitute.

More Trout

Pancetta-Wrapped Trout with Sage and Lemon
Globe-trotting TV chef Andrew Zimmern sometimes trains his roving eye on the food of his home state, Minnesota. Here he gives the Midwest’s local catch the saltimbocca treatment, pairing grilled whole trout with Rome’s bright and savory flavor trio: pancetta, sage and lemon. Slideshow: More Trout Recipes 
Smoked-Trout Crackers with Broken Tapenade
Chef Eli Dahlin of Dame in Portland, Oregon, heats this two-ingredient olive tapenade to draw out the olive oil. The result is a quick, briny sauce that is fantastic drizzled on smoked fish, roasted vegetables or a sandwich layered with spicy cured meats. Slideshow: More Trout Recipes