Fishermans Grilled Trout Food

GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS

Steps:

• Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
• While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

EASY GRILLED TROUT RECIPE

Steps:

• Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing. Salt and pepper to taste (remember the salad dressing will have salt in it).
• Wrap the foil around the fish fillet and seal tightly.
• Place the trout "package" on a hot grill, on the side of a fire or in a 350ºF preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.
• Remove fish from the foil and serve.

HOT GRILLED TROUT

Steps:

• Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
• Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

GERMAN GRILLED TROUT

Steps:

• If the trout are frozen, thaw.
• Rinse and dry the fish, removing the heads if you like.
• Cut 3 shallow gashes on each side of the fish.
• Rub fish with the salt and pepper, and arrange side by side in an oblong pan or dish.
• Mix wine, lemon juice, and rind.
• Pour the mixture over fish and let marinate for 2 hours, turning a few times.
• Use a double-hinged wire grill and spread the bay leaves over one side.
• Drain the trout and arrange over the bay leaves.
• Brush top with melted butter.
• Close the grill, and place it 5 inches over heat.
• Grill 20 minutes; turn rack several times and baste the fish with melted butter.
• Discard bay leaves.
• Serve fish with lemon quarters and grilled tomatoes. Serves 6-12.

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

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).