Ingredients Seafood Fish Trout 20 Trout Recipes to Try Now By Food & Wine Editors Updated on August 7, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Smoked, grilled, or sautéed, trout is a delicious fish worth adding into your dinner rotation. Its one-of-a-kind taste can be enjoyed in myriad unique dishes, from Coriander-Cured Trout Aguachile to Ocean Trout with Curried Lentils and Spring Onions to Smoked Trout Chowder. You can even bake trout skin up into a crispy happy hour snack. Discover your favorite trout preparation with our roundup of 20 outstanding trout recipes. 01 of 20 Pan-Seared Trout with Green Garlic and Crunchy Chanterelles Jennifer Causey 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. Get the Recipe 02 of 20 Grilled Trout with Savory Marinade © EVI ABELER Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes. Get the Recipe 03 of 20 Smoked Trout Chowder © FRANCES JANISCH Smoked fish – already cooked and intensely flavorful – is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well. Get the Recipe 04 of 20 Smoked Trout Tostadas © REED DAVIS Smoked trout is the star of this simple, fresh appetizer. It's gently tossed with tomato, avocado, and lime juice, then spooned onto corn chips and garnished with chives. Get the Recipe 05 of 20 Trout Tartare with Fennel Remoulade and Tobiko Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen In this elegant tartare from chef Larry Feldmeier, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, 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. Get the Recipe 06 of 20 Tuscan Grilled Trout © HELENE DUJARDIN A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling. Get the Recipe 07 of 20 Trout Rechad Jen Causey "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," says cookbook author Nik Sharma. If you can't find them, substitute another dried red chile of your choice. Serve the fish with warm rice, a light salad, and lemon or lime wedges to squeeze over the top. Get the Recipe 08 of 20 Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil © MARIE HENNECHART "This dish is almost a cliché in Navarra, but it's absolutely delicious," says chef Alex Raij about this Spanish trout preparation. "The Spanish ham keeps the fish from drying out, basting it with its inimitable fat." Get the Recipe 09 of 20 Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely At Racines in New York City, chef 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. Get the Recipe 10 of 20 Smoked Trout and Caper Cream Cheese Toasts © Michael Turek Inspired by the classic combination of bagels with lox and cream cheese, chef Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette or even the bagel that inspired it. Get the Recipe 11 of 20 Japanese-Style Trout with Dashi This recipe is modeled after the Japanese dish Unagi Kabayaki — grilled eel. Since eel is fairly hard to find, we've substituted trout, which is a bit leaner than eel but similar in flavor. It pairs excellently with a lightly sweet, full-bodied Riesling. Get the Recipe 12 of 20 Trout with Warm Pine Nut Dressing and Fennel Puree © John Kernick Chef David Bouley uses a mix of wild mushroom scraps to infuse the pine nut sauce that tops his seared trout. Home cooks can make a pine nut dressing for trout using dried porcinis plumped in the microwave. Get the Recipe 13 of 20 Coriander-Cured Trout Aguachile Aubrie Pick Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before it's served with a bright and tangy lime juice dressing. Substitute the spring onions with thinly sliced red or white onions, rinsed in cold water to mellow their sharper bite. Get the Recipe 14 of 20 Ocean Trout with Curried Lentils and Spring Onions © Antonis Achilleos Vadouvan is a curry spice blend combining curry leaves, mustard seeds, shallots, and garlic. At his GT Fish & Oyster restaurant in Chicago, chef Giuseppe Tentori tops vadouvan lentils with Tasmanian ocean trout. Any saison-style beer would be a great match for this dish. Get the Recipe 15 of 20 Salvadoran-Style Pescado Frito (Fried Fish) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For cookbook author and food historian Karla Vasquez's recipe, Worcestershire sauce — a frequent find in Salvadoran condiment drawers — teams up with mustard to create a punchy, umami-packed crust. Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet. Get the Recipe 16 of 20 Shaoxing-Steamed Steelhead Trout and Mushrooms Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver 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. Get the Recipe 17 of 20 Smoked Trout with Root Vegetable Rémoulade Justin Walker Thinly sliced root vegetables like carrots, kohlrabi, and radishes make this salad bright and crisp. Topped with a luxe crème fraîche dressing and whole-grain mustard, then paired with smoked trout, this salad makes a crunchy and satisfying weeknight meal. Get the Recipe 18 of 20 Herb-Roasted Trout with Buttery Almonds Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Lemon slices and a bounty of hardy herbs flavor these tender whole trout from the inside out, while toasted almonds provide a crunchy finish. Serve the roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes. Get the Recipe 19 of 20 Trout with Preserved Lemon Vinaigrette © Cedric Angeles This quick dish from 2011 F&W Best New Chef Viet Pham features trout fillets in a bright and tangy vinaigrette made with cider vinegar, lemon juice, preserved lemon, minced shallot, and fish sauce. If you'd like to pair it with wine, a New Zealand Sauvignon Blanc is a lovely choice. Get the Recipe 20 of 20 Trout Skin Crisps © Con Poulos These smoky crisps are an ideal happy hour snack. To make them, simply bake smoked trout fillet skins until they're dry and crispy, then sprinkle with salt and/or Old Bay Seasoning. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit