Categories: 1907July

TEXAS TASTED – July 2019

Oven Broiled Speckled Trout

Delicious oven broiled speckled trout with veggies—before (above) and after (below) cooking—a perfect recipe for the summer! (Photo: Bryan Slaven)

AS WE MOVE INTO SUMMER, speckled trout fishing heats up with the weather. I love fishing for specs with touts and mirrolures. I also enjoy fishing with live shrimp under a popping cork. When it’s on, it’s a blast. Trout is a delicate fish with a flakey meat that can be a challenge on the grill, so here is a recipe for cooking trout in the oven.

A parchment-lined cookie sheet will be needed if cooked in the oven or on the grill.


4 Trout Filets (4-6 inches) if you have larger filets cut them in half. Check carefully for bones

2 Zucchini & 2 Yellow Squash (slice into ¼” thick round slices

2 Green Onions sliced thin

4 Cloves of fresh garlic, diced

2 Lemons sliced one thin and quarter the other one

4 tsp. Fresh cilantro chopped coarsely

1 Stick of butter melted

2 Tbsp. Olive Oil


Lay the filets on the parchment-lined cookie sheet. Spread them evenly. Arrange the squash rings around the edge of the cookie sheet. Sprinkle cilantro, onions and chopped garlic over fish and squash. Combine the melted butter and olive oil with 2 tsp fresh lemon juice and brush on filets and squash. Place in a preheated oven @ 450 degrees for 7 to 8 minutes. Turn oven to broil and cook for 3-4 additional minutes or until golden brown.

If cooking on the grill, place the cookie sheet in preheated grill @ 400 degrees. Cook as above. You may add some mesquite or apple wood chips.

When done, remove from oven or grill and cover loosely with piece of foil to rest for 5-7 minutes. Serve hot with your favorite rice dish.


See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com


< PREV Return to CONTENTS Page NEXT >



Heather Bryan: