Barbecued Stuffed Lake Trout Food

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

STUFFED TROUT

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

GRILLED WHOLE STUFFED TROUT

Steps:

• Cut 1/2 of the lemon first into quarters, then into thin slices. Cut the other 1/2 into wedges; reserve for garnish.
• Combine lemon slices, olive oil, garlic, thyme, rosemary, and red pepper flakes in a bowl.
• Rub trout generously inside and out with salt and pepper. Stuff 1/4 of the lemon-herb mixture into each trout cavity. Marinate for 1 hour in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill trout until flesh flakes easily with a fork, about 4 minutes per side. Garnish with lemon wedges.

BARBECUED TROUT

Steps:

• Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

GRILLED LAKE TROUT RECIPE (HOW TO COOK TROUT ON THE GRILL)

Steps:

• Heat grill to medium-high heat.
• Place pats of butter on lake trout, flesh side up.
• Season as desired. Sprinkle lightly with old bay seasoning or minced garlic if using. Otherwise season with sea salt and black pepper to taste.
• Add filets to a fish grill pan or aluminum foil.
• Cook for about 3-5 minutes per side, until fish flakes easily. Thinner pieces will only take 3 minutes.
• Season with salt and pepper to taste.

STUFFED TROUT (CAMPSIDE OR GRILLED)

Steps:

• --If preparing for camping, package in advance--.
• Mix diced bread, parsley and spices in one sealable bag.
• Mix onions, pepper, celery,and garlic in another bag.
• --To prepare stuffing--.
• Combine diced bread, onions, peppers, celery, garlic and spices.
• Stir in melted butter or margarine.
• Fill each trout cavity with stuffing mixture.
• Sprinkle with paprika.
• Spray pieces of heavy duty foil wrap with cooking spray.
• Wrap fish in the foil tightly.
• Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.

STUFFED AND GRILLED RAINBOW TROUT

Steps:

• Prep your charcoal grill for a single layer fire and clean and grease the grate well.
• In a large skillet, cook the bacon until crispy, over medium heat. Remove from pan and place on paper towel-lined plate to drain.
• Add the onions and pepper to the skillet and season with salt. Cook for about 5 to 7 minutes.
• Stir in the spinach and wilt, about 5 minutes longer.
• Remove from heat and allow to drain in a colander or over a mesh sieve.
• Toss in the bacon, apple cider vinegar, and season with pepper if desired.
• Rub the inside of the fish with oil and season inside and out with salt and pepper. Stuff generously with the filling.
• Make sure your grate is well oiled. Arrange the trout over the grate and cook for 10 to 15 minutes, flipping once halfway through, until flesh easily flakes with a fork.
• Remove the trout from the grill and allow to rest in foil for 5 minutes before serving.

BARBECUED STUFFED LAKE TROUT

Steps:

• Soak toothpicks in water for one hour.
• Heat 3 tablespoons of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool.
• Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
• Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish.
• Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity.
• Preheat grill to 375°F.
• Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side.
• Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.

GRILLED TROUT

Steps:

• 1. Prepare marinade by combining first 5 ingredients.
• 2. Pour marinade over trout in a shallow dish. Cover dish with plastic wrap, and place in refrigerator for 1 hour, turning once.
• 3. Remove trout from marinade and grill over medium-hot coals until done (10 to 15 minutes).