This mainly freshwater fish comes in many varieties, ranging in color from white to red. Much like salmon, it is categorized as an oily fish, which have many health benefits, including omega-3. Most trout sold in supermarkets is farmed. The fish can also be caught wild in lakes, rivers, and small streams. The following collection includes recipes for using both types as well as smoked trout, which can be purchased in delicatessens and specialty markets.

This simple dish of panfried trout is topped with a flavorful combination of almonds, parsley, and lemon zest and juice. Serve the fish with baby lettuce leaves and lemon wedges for a light supper. This recipe also appears in our "Power Foods" cookbook.

Only a few flavorful ingredients are required to create these simple appetizer sandwiches. Spread pumpernickel bread with butter and horseradish, then top with smoked trout and dill. The sandwiches can be made up to 2 hours before serving.

Fresh sprigs of oregano elevate simple preparations like grilled whole trout. Lemons, a sprinkling of salt, and a drizzle of olive oil are all that is needed to balance the flavors. We like the briny flavor that sea salt gives to this easy-to-prepare dish, but coarse salt works equally well.

In a skillet you can prepare a main dish and side dish for one. Seared trout pairs with sauteed escarole, orange juice and zest, and green olives for a quick solo dinner.

This creamy smoked trout pate makes a wonderful appetizer for any garden gathering. Make it a day ahead and refrigerate it overnight. Serve with pita crisps.

Simple sauteed trout is served with a lemony sauce, briny capers, and buttery croutons in this classic French dish. If you prefer, have the skin removed when you buy the fish.

Whole fish (such as this butterflied trout) are as easy to poach as fillets. This recipe works with almost any variety. Look for pink-fleshed arctic char as another option. Serve chilled over greens with horseradish for lunch. For dinner, serve warm with pureed vegetables on the side.

A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream.

Savor the lively flavors of the Mediterranean with this trout dish, featuring a sauce of brown butter with olives and capers. If you can’t find small capers (called nonpareil), use large ones, and coarsely chop.

This trout dish is accompanied by a bread salad with colorful tomatoes and sorrel and basil leaves. The fish is dredged in buttermilk and then in cornmeal to create a crispy coating.

For an elegant and flavorful fish dish, try this simple roasted trout perfumed with dill and lemon while in the oven. Serve it alongside a watercress salad and rice pilaf for an unforgettable meal.

This open-faced sandwhich makes an ideal lunch for one. Spread country bread with cream cheese and top with smoked trout. Serve a cherry tomato salad on the side.

These trout fillets are topped with a mixture of butter, breadcrumbs, and dried sage to create a crust under the broiler. When buying the fish, look for smaller fillets, which are more flavorful than large ones.

This pate retains a bit of chunkiness with flaked smoked trout. A combination of cottage cheese and creme fraiche add texture and tangy flavor. Serve with grilled bread.

Nothing could be more earthy and simpler than this dish of wild-caught trout panfried in a combination of olive oil, sesame oil, and butter. Lemon slices and a touch of citrus flavor without masking the natural flavor.