When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon, but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...

“People have asked to cook them whole for them, with the tail and the head on,” he says. In that case, he scores the trout’s skin to keep it from curling up, and seasons it with lemon, salt and pepper ...

Whether you're making a whole fish, like a branzino, or pan-frying some pieces, that crackly, crispy skin is one of the ultimate joys. To find out how to get yours perfect every time, Food Republic ...

Ann Herold is West's managing editor. You would think it’s a love-hate relationship, what chef Josie Le Balch feels about trout, but mostly it’s love. As a child, Le Balch--who dazzled the critics at ...

Preheat a large heavy skillet over medium high heat for a couple of minutes. Coat trout with olive oil, season with salt and pepper. Place in skillet, skin side down and cook until skin is crispy.

It’s spring, and you know what that means: It’s trout fishing season. Thousands of anglers will be seeking the best fishing spots in streams and lakes in their areas. The ones who get lucky and land a ...

Beurre Blanc: In small sauce pan: Bring wine, thyme, bay leaf, peppercorns and chili flakes to boil until most of the wine has evaporated. Add cream and reduce by half. Whisk in butter, one tablespoon ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...