Spring Valley Trout Farm

* Jim's 'To Die For' Specialty Grill *

For trout or catfish grilled or broiled

Melt half a stick of margarine then mix in a heaping tablespoon of honey mustard and season with dill weed and garlic powder.

For trout, score the sides (make 1 1/2 inch cuts just cutting the skin) about 3 or 4 per side.

  • Using a hot grill, spray the rack or cover with foil, cut slits in the foil and then spray with a non-stick coating like PAM.

  • Lay the fish on the grill and baste heavily with sauce.

  • After 4 minutes turn the fish and baste again. Cook another 4 minute and check with a fork (like a potato) and if you meet no resistance then they are done (catfish are thicker and will take a bit longer than the trout).

If you filleted before cooking, don't cut the skin and begin grilling flesh down.

For BROILING follow sauce and timing above. Broil on Hi 4 inches from broiler. Sauce bastes 6-8 trout.

Trout or Catfish Parmesan

1/4 c. melted margarine/butter

1/2 c. dry bread crumbs

1/3 c. parmesan cheese

2 tablespoons minced/flaked parsley

1 teaspoon salt

*1/2 teaspoon paprika *Eliminate these spices if you don't like spicy food.

*1/4 teaspoon oregano 

*1/4 teaspoon dried basil

1/4 teaspoon pepper

4-6 trout/catfish

Place butter in a shallow dish. Combine all other ingredients except the fish into another shallow dish and mix well. Dip the fish in the butter first and then the crumb mixture. Place the fish into a greased baking dish and bake uncovered at 350 degrees until fish flakes easily with a fork (about 20-30 minutes depending on thickness of fish).

Barbecued Grilled Trout or Catfish

Wrap fish with bacon and fasten together with toothpicks. Place on rack sprayed with PAM and cook over coals. Turn every 4-5 minutes and when bacon is crispy, fish is done. IF not using bacon, you can use Jim's recipe above or even use your favorite B-B-Q sauce!

Baked Stuffed Trout or Catfish

Sauté mushrooms, chopped onions and parsley in butter. Toss with bread crumbs and seasonings OR use microwave stuffing mix, prepared. Stuff trout or catfish cavities and place in greased pan and brush fish with butter. Bake at 400 degrees for 25-35 minutes. Remove stuffing and bone fish as directed on back.

Deep Fried Trout or Catfish

Follow recipe above. Heat oil to 350 degrees and immerse fish. Cook for 3-5 minutes until golden brown. Time will vary with thickness of fish and temperature.

Pan Fried Trout or Catfish

Rinse fish then shake in a zip lock bag with half cornmeal and half flour, seasoned with dill weed, garlic, salt and pepper or use Drake's fish fry mix. Heat oil in fry pan with a depth of oil that is the height of half the thickness of the fish. Fish tail will sizzle if oil is hot enough (Med-Hi). Place fish so that they are not touching. When golden brown turn fish only once to cook other side.

Trout or Catfish in White Wine

Season fish to preference (salt, pepper, dill weed...). Place in buttered casserole and pour 1/2 cup of white wine or champagne over fish. Cover and bake for 15 minutes at 350 degrees. Pour 1/2 cup of heavy cream over fish and place under broiler until sauce is brown. Keep oven door open and watch carefully!!

Trout or Catfish Chowder

Excellent for leftover fish!

1 medium onion, chopped

1 tablespoon margarine

2 c. milk

1 c. ranch dressing

1 pound cooked, boned and skinless fish

1 package (10 oz) frozen broccoli cuts, thawed

1 c. cubed or shredded Cheddar cheese

1c. cubed or shredded Monterey Jack cheese

1/4 teaspoon garlic powder

In skillet, sauté onion in butter. Transfer to a slow cooker with all other ingredients except fish. Cover and cook on high for 1 1/2 hours and then add cooked fish. Cook an additional 1/2 hour (boneless, skinless uncooked fillets may be substituted at the beginning of the cook time - cook for 1 1/2 to 2 hours) or until soup is bubbly.

Other pages on our site:

Contact us: Dextrout@aol.com

Phone: (734)426-4772

12190 Island Lake Road
Dexter, MI. 48130