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Allison's Trout

Rated as 4.45 out of 5 Stars
0

"This year I learned to not only catch my own fish, but to clean, cook and eat them as well. Thrilling. This recipe is my recreation of a dish that was made by a man named Botsy, years ago, in the Rocky Mountains. It's delicious and enhances fresh trout without overpowering it. These could also be prepared in foil packets on a camping trip over an open fire. Although we camp, I don't often include a bottle of sherry in my kitchen box. When you add the sherry, pour a glass for yourself."
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Ingredients

50 m servings 390
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.
  2. Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.
  3. Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.

Nutrition Facts


Per Serving: 390 calories; 23.7 3 39.5 228 302 Full nutrition

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Reviews

Read all reviews 24
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great as is! Cooked it a day after we caught it, and it was wonderful.

Most helpful critical review

I was disappointed in the flavor of this preparation. I won't make it again, because there are much better trout recipes.

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Great as is! Cooked it a day after we caught it, and it was wonderful.

This was simple & delicious. We BBQ'd the trout in foil on the grill...it was amazing! I would reccommend it to anyone as a flavorful delight that wowwed some veteran fish eaters. Kudo's Alli...

Loved it! I didn't put in as much lemon juice since I'm on a huge fan of lemon flavored fish. I also added some onions but otherwise I followed the recipe. I'm sure I will make this again soo...

Love this recipe, my husband has requested it every week for the past month it is melt in your mouth delicious, had my dad for dinner last week he loved it so much he went home and made it for h...

Fantastic dish. I used OJ instead of lemon juice, and added Ro-Tel diced tomatoes for a little heat. Served over Rice-a-Roni, substituting OJ for 1/4 of water requirement. My husband said it wa...

Loved it! I followed the directions except I didn't have Sherry Wine, I used a nice Petit Verdot and it turned out fantastic. I've made this now at least four times and every single time the f...

I thought this was a wonderful dish - I used canned mushrooms since I didn't have fresh, but fresh would have been much better. Very tasty!

Awesome!! Added 1/2 an onion sliced and a minced clove of garlic... We also made a cream sauce with the reduction after removing the fish from the oven.... served with butternut squash cakes wi...

The fresh mushrooms absorbed so much lemon flavor from the fresh-squeezed lemon juice (and I only used two lemons instead of three) that I could barely eat them, but then I'm not a huge citrus f...