Ty Fredrickson’s Trout and Bass Recipes

Orange Soy Glazed Trout or Bass
2 6 to 10 ounce boned trout, head off
juice of one orange (or ½ cup, whichever is greater)
1 teaspoon orange zest
1 tablespoons soy sauce
1 tablespoon brown sugar
½ tablespoon liquid smoke

Combine all ingredients except trout. Place in zip lock bag, place fish in bag and refrigerate one hour. Remove and char broil for 1 ½ minutes per side and serve.
Shrimp and Mushroom Stuffed Trout
2 – 8 to 12” boned trout, heads on
2 pieces of raw bacon, julienned
¼ cup white or yellow onions, diced
1 cup domestic or wild mushrooms, sliced
1 cup shrimp, cooked
juice of one lemon
1 teaspoon parsley, chopped
½ cup Japanese bread crumbs
2 tablespoons Parmesan cheese

In a sauté pan over medium heat, add bacon, onions, garlic and sauté until onions are transparent. Add mushrooms, sauté for an additional 1/12 minutes. Add shrimp, sauté for an additional minute. Add remaining ingredients and cook another 1 ½ minutes. Set aside.

Take half of stuffing mixture, stuff inside each raw trout. On outside, sprinkle salt and pepper to taste. Place on barbecue over medium heat and cook for 10 minutes total time, turning every 2 minutes.

Honey Almond Trout
2 6 to10 ounce boned trout, head off
½ cup all purpose flour
1 tablespoon blackening spice
salt and pepper to taste
1 cup buttermilk
2 tablespoons vegetable oil
2 tablespoons red onions, chopped
½ cup raw almonds, sliced
1 tablespoons butter
1 tablespoon honey
½ tablespoon fresh basil, shredded

In a cast iron or non-stick sauté pan, over medium heat, add oil and heat. Dip trout in buttermilk, dust with flour and blackening spices. Cook for 1 ½ minutes per side. Remove from pan. Wipe pan out with paper towel, leaving a little bit of oil but no food particles. Add red onions and sauté until transparent. Add almonds and cook until golden. Add butter. When butter is melted, add honey and basil and combine. Pour over trout.

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