Lisa G
I wouldn't suggest a sauce with trout-it really is a stand alone bit of seafood. Personally, I'd take that skin off and make sure all the little bones are out (I'm not fond of the skin myself). Get some lemon/pepper season, a little italian seasoning and sprinkle liberally and lightly, respectively. You don't say how hot you want to cook it at, but I suggest baking, not frying. If you have your heart set on frying? Cook 'til the meat will flake away easily from the skin. You'll see a distinctive difference. Edit: Precisely like salmon, though the flakes may be smaller.

Tom K
I would say about 3 min. on each side. I use a meat thermomter when I cook fish. 145 F is the temp at which fish is safe to eat. Anything over this is overcooked. A good sauce is sour cream mixed with Dijon mustard and dill. Serve it cold on the side. I like to dredge trout in flour mixed with salt and pepper. I fry it in bacon fat or clarified butter unitl it is golden brown on each side. I leave the skin on.

SONYA L
it would be best to simply fry this fish about four minutes a side for a 1 lb fish as for the sauce how about a holondaise sauce or even just plain old lemon and salt &pepper now thats what i call cooking surweet

Lynne W
Which side is the skin on? The outside I hope. Ha Ha Ha Not sure how to prep your Trout, I prefer freshly caught Salmon.

Anna G
if the skin is only on one side, I'm going to assume that you have a fillet of rainbow trout and not a whole fish. Hope I am right. Make sure the pan/skillet is nice and hot over a medium flame. Add some olive oil and some butter and skin down fry the fillet for 2-3 minutes only. if you don't want to flip the fish because you are afraid the fillet might fall apart, turn the heat down and put a lid on the fish to finish by steaming and leave for another 4-5 minutes. Otherwise, take a nice big flipper (fish slice or egg slice) and turn it over carefully - Just once though otherwise your fish will fall apart and cook it for another 3 minutes or so. Watch the fish and make sure you don't overcook it. I would season it with good salt and peper and just a generous squeeze of fresh lemon juice. It's a great fish, why mask the flavour with a heavy sauce. Serve it with a nice tossed salad and if you want, some potatoes or some other starch. Good luck

dngrrngr62
trout is usually cooked with the head on, if this is the case, when the eyes bulge out they're done, (sorry all but its true) without head it depends on the size, just cook it till its flaky, dont overcook or it will be tough

braingamer
I like my fish sprinkled with a little Cajun seasoning and pan fried. Basic Pointers Never overcook. Cooking fish at too high a temperature or for too long a time can toughen the fish and destroy natural moisture and flavor. Overcooking is the most common mistake in fish and seafood cookery. Fish loses its translucent appearance and becomes opaque when thoroughly cooked. Pierce the fish at the thickest point. If it flakes easily and the flesh falls from the bones, it is done. Know your product. For best results, it is helpful to know whether fish is fat or lean. Both can be used in most cooking methods, but lean fish require the addition of more fat during cooking to retain flavor and moisture. Fat fish contain more than 5% fat; lean fish contain less than 5%. All shellfish are lean. (See the calorie, fat, and protein table for information on specific fish and shellfish.) Handle with care. Fish flesh is delicate, so handle as little as possible. Frozen fillets and steaks do not have to be thawed before cooking as long as additional cooking time is allotted. Do not thaw breaded frozen fish items before cooking. However, if you plan to bread or stuff fish, thaw it first. Methods of Cooking Fish Poaching To poach a fish, use a shallow frying pan, wide enough to hold all of the fish without overlapping. Barely cover the fish with a liquid such as water seasoned with salt, herbs or spices, milk, or a mixture of either with wine. Put a lid on the pan and simmer the fish until just done. Serve poached fish as main course or use it in casseroles or chilled and flaked in cold dishes. Steaming This is perhaps the least fattening way of preparing fish because no oil or sauce is cooked with the fish. Natural juices and flavors are retained. Steam generated from boiling water cooks the fish. To steam, use a steam cooker or a deep pan with a tight cover and some sort of rack to keep the fish from touching the water. You may add seasonings or wine to the water. Heat the water to a boil, then place the fish on the rack and put a lid on the pan. Cooking time is about 5-10 minutes. Serve the same ways as poached fish (see above). Broiling This method is similar to baking, using dry heat. The heat generated by broiling is direct and more intense. To broil, place the fish in a single layer on a well-greased broil-serve platter or broiler pan. The surface of the fish should be 3-4 inches from the heat source. Cooking time for fillets and split fish is usually 6-10 minutes without turning; for steaks 6-16 minutes. Turn whole fish and thicker pieces. Baste all types of fish at least once during cooking. Lean fish and shellfish, especially, need fat added to stay moist. Baste before and several times during cooking. Baking To bake a fish, place it in a greased baking dish, uncovered, at a moderate temperature (350 degrees) for a relatively short period of time. Baste the fish several times with melted fat or a sauce to keep moist. A whole fish may be stuffed with an herb and bread stuffing. Fish baked with the head and tail on is usually more moist. Planking This is a unique way of baking whole fish, steaks, or fillets.Carefully oil a hard wood board or plank, then place in the oven at a low temperature (225 degrees) to heat slowly. Remove plank from oven and raise the temperature to 350 degrees. Arrange fish on the warm plank, brush with fat, and bake until the fish flakes easily. Serve on plank at table, and if desired, arrange potatoes, vegetables, or other garnishes around fish. Grilling Also known as "charcoal broiling," this is a dry heat method of cooking over hot coals. A well-greased, long-handled wire grill will facilitate preparation, as the fish will flake and fall apart during the end of the cooking period. Use a basting sauce that contains some fat to ensure a moist, tasty final product. Baste before and during cooking. Broil about four inches from moderately hot coals, turning once. Total cooking time is 10-20 minutes, depending on the thickness of the fish. Pan Frying A very popular method, pan frying requires only an open fire, a fry pan, and a little fat. Heat about 1/8 inch of fat in a frying pan. Arrange breaded fish in a single layer, leaving "breathing room" between pieces. Fry at a moderate temperature on the first side until light brown. Turn carefully, scraping under each piece, and continue cooking on the other side until brown. Total cooking time is about 8-10 minutes. Drain on absorbent paper. Oven Frying This method produces a result that is quite similar to fried fish, but it isn't really a frying process. The fish is baked in a hot oven and basted once with a small quantity of fat. Fish cooked by this method does not require turning and the cooking time is short. The coating and high temperature seal in juices and produce a crispy browned crust. This method is easily accomplished with a large quantity of fish and is therefore especially good for serving to a group. Try dipping serving sized portions of fish in salted milk and coat with cereal crumbs or toasted dry bread crumbs. For additional flavor add dry mustard, grated cheese, or minced parsley to the crumbs. French dressing and crushed cheese crackers make a good coating. Place the fish on a well-greased cookie sheet. Drip melted fat over the fish and bake in an extremely hot oven (500 degrees) for 10-12 minutes or until fish flakes easily. Deep Fat Frying Use this method for the classic tender chunks of fish coated with a crispy brown crust. Fill a fryer no more than half full with oil. Place breaded fish one layer at a time in fry basket and lower it into fat heated to 350 degrees. Cook until the fish are tender and browned lightly. Three to five minutes is usually enough time (depending on the thickness of the fish). Drain on absorbent paper. If frying additional fish, return the temperature to 350 degrees before adding more fish. --Excerpted from "Fish and Seafood--Dividend Foods," by Charlotte M. Dunn. For a free copy of the printed brochure, email your mailing address to Linda Campbell linda@seagrant.wisc.edu

H-man
It depends upon the thickness but about 3 minutes each side, at medium heat. Begin skin side down, and if you salt the skin it will get nice and crunchy.