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
GRILLED RAINBOW TROUT
Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
- Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
- Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
HERBED TROUT FILLETS
Steps:
- Preheat broiler, or grill.
- In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
- Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
- Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
GRILLED TROUT STUFFED WITH LEMON AND HERBS
This is a simple, flavorful way to grill almost any whole fish, with a 'stuffing' designed not to be eaten, but to flavor the fish from the inside out.
Provided by BHG Test Kitchen
Time 28m
Number Of Ingredients 8
Steps:
- Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.
- Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.
- In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.
- Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings
Nutrition Facts : Calories 356 kcal, Carbohydrate 6 g, Cholesterol 133 mg, Protein 48 g, SaturatedFat 4 g, Sodium 564 mg, Sugar 2 g, Fat 16 g, UnsaturatedFat 10 g
GRILLED STEELHEAD TROUT WITH HERB BUTTER
This is an easy to grill fish that is similar to salmon. It has a classic mild flavor that your friends and family will love!
Provided by Jason
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Combine softened butter, garlic and herbs in a small food processor. Be careful not to run the food processor too long as it will cause the butter to heat up and melt.
- Roll the mixed butter into a log in a square of clear plastic wrap
- Place in refrigerator to allow to harden
- Bring the grill to 350 degrees on direct heat
- Apply olive oil to both sides of the steelhead along with a light coating of salt and pepper, to taste
- Place it skin side down on the grill. Grill for 15 minutes.
- Flip and cook for an additional 8-12 minutes. Make sure to check the thickest parts of the fish for an internal temperature of 145 degrees. It should be flaky with a fork.
- Using two larg spatulas, lift it from the grill and place it on a sheet pan
- Add 4-5 pats of chilled butter and allow to melt over the hot steelhead
Nutrition Facts : ServingSize 4 oz, Calories 372 kcal, Carbohydrate 2 g, Protein 23 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 123 mg, Sodium 253 mg, Fiber 1 g, Sugar 1 g
GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings (about 5 ounces fish flesh to eat)
Number Of Ingredients 11
Steps:
- Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
- Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
- Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
- Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.
Nutrition Facts : Calories 413 calorie, Fat 30 grams, SaturatedFat 6 grams, Carbohydrate 1 grams, Protein 33 grams
GARLIC BUTTER RAINBOW TROUT IN FOIL
Ultra-easy Garlic Butter Rainbow Trout in Foil requires only 4 ingredients and is ready in less than 25 minutes. It's also low-carb and gluten-free!
Provided by Olivia Ribas
Categories Main Course
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Cut a sheet of foil large enough to wrap the trout completely.
- Cover the baking sheet with the aluminum foil, and place the trout fillet in the center.
- Fold up all 4 sides of the foil.
- Then, season the trout with salt and pepper.
- Drizzle the melted butter over the trout until evenly coated.
- Top with minced garlic and fresh minced dill.
- Fold the sides of the foil over the trout. Cover it completely.
- Bake for about 13 minutes or until the fish flakes easily with a fork.
- Then, open the foil, and broil for 3 minutes.
Nutrition Facts : ServingSize 1 /4, Calories 195 kcal, Carbohydrate 2 g, Protein 24 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 85 mg, UnsaturatedFat 5 g
GRIDDLED TROUT WITH HERBS
Steps:
- 1. Put one sprig or generous shake of rosemary down the middle of each fish.
- 2. Chop all the other herbs and seasonings and mash them into the soft butter.
- 3. Use this to coat the fish generously on each side.
- 4. Griddle, barbeque or grill it for 4-5 minutes on each side or until the skin is well browned and the flesh flaking off the bone.
- 5. Baste now and then with the butter which runs off.
- 6. Serve at once with lot of fresh bread and a salad or a simple green vegetable.
GRIDDLED TROUT WITH HERBS (MEDIEVAL RECIPE)
The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 6 fish, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put one sprig or generous shake of rosemary down the middle of each fish.
- Chop all the other herbs and seasonings and mash them into the soft butter.
- Use this to coat the fish generously on each side.
- Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
- Baste frequently with the butter that runs off.
- Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Nutrition Facts : Calories 335.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 122.1, Sodium 571, Protein 32.9
GRIDDLED TROUT WITH HERBS
PERIOD: "Traditional" SOURCE: The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.
Provided by Penny Hall
Categories Fish
Time 15m
Number Of Ingredients 1
Steps:
- 1. The herbs below are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. 6 fresh cleaned trout 6 sprigs fresh rosemary, or 1-2 tablespoons dried 75g (3 oz) soft butter 18 fresh mint leaves or 2 teaspoons dried Leaves from 6 sprigs fresh thyme or 2 teaspoons dried 6 fresh sage leaves or 1 scant teaspoon dried 1-2 teaspoons coarse sea salt 6-9 grinds black pepper Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once. The grilled trout is a combination of elements from each of these recipes. The first documents trout as an Elizabethan England fish, which was prepared and served like other freshwater fish of the era. The trout was cooked in a manner similar to the second and third recipes.
- 2. Redaction Red Trout from Weber County fish farms 2 bottles Pale Ale from Wasatch microbrewery Dill from grandma's garden Parsley from grandma's garden Black Pepper & salt to taste Lemon juice Chop dill and parsley. Sprinkle trout liberally with herbs. Simmer the herbed trout in ale until it is flaky. Transfer to a serving plank and serve immediately. We prepared the trout much as in the second and third recipes. We simmered the trout in a skillet of ale, seasoned with salt, dill, black pepper and parsley. Instead of seasoning with vinegar, we used lemon juice.
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- While the potatoes are cooking, place the fat in a small saucepan over low heat. Add the herbs, scallions, garlic, and lemon half and cook just until the herbs begin to wilt but not sizzle and the oil reaches 140 to 150°F (60 to 66°C), 2 to 4 minutes.
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- Rinse trout, pat dry with a paper towel and cut each trout lengthwise on the belly of each fish to make a cavity for filling.
- Combine the chopped parsley, basil, rosemary, garlic, and a little olive oil into the cavities of each trout.
- Lightly brush the outside of each trout with olive oil. Cook the fish on preheated BBQ plate or grill for 4-5 minutes on each side, or until the fish flakes when touched.
- Combine the butter, lemon juice and lemon rind into a small bowl and mix all the ingredients thoroughly together. Top each fish with a spoonful of the butter mixture before serving to make it more flavorful.
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