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.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 1.7 g, Cholesterol 231.6 mg, Fat 23.3 g, Fiber 0.2 g, Protein 70.1 g, SaturatedFat 9.8 g, Sodium 191.2 mg, Sugar 0.5 g
WHOLE GRILLED TROUT
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
- Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g
QUICK GRILLED TROUT
Make and share this Quick Grilled Trout recipe from Food.com.
Provided by BK 2222
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean trout and remove heads.
- Preheat grill to searing temperature around 400 degrees.
- Coat outside of trout with oil.
- Sprinkle salt and pepper on inside of trout.
- Add lemon juice to trout if desired.
- Reduce grill heat to medium or 250 degrees and place trout on grill.
- Trout cook quickly and should be flipped when grill side has just become white.
- Trout are finished when all meat is white and flaky (don't over cook).
- Serve trout immediately.
Nutrition Facts : Calories 62.7, Fat 6.8, SaturatedFat 0.9, Sodium 1744.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.1
BARBEQUE SMOKED TROUT FILLETS
Steps:
- Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice.
- Place lentils, bay leaf, chili pepper, basil, parsley, onion, carrot garlic and salt in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool.
- Drain lentils and mix with remaining 8 ingredients. Serve over salad greens.
- Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup.
BARBECUED TROUT
This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
GRILLED WHOLE TROUT
Steps:
- Preheat a grill to medium-high heat.
- Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
- Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
- Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.
BARBECUED STUFFED LAKE TROUT
Make and share this Barbecued Stuffed Lake Trout recipe from Food.com.
Provided by Chef mariajane
Categories Trout
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 472, Fat 29.8, SaturatedFat 4.8, Cholesterol 149.6, Sodium 436.4, Carbohydrate 11.7, Fiber 1, Sugar 2, Protein 37.8
GRILLED CAMPFIRE TROUT DINNER
Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. -Wendy McGowan, Fontana, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 530mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 44g protein.
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