Grilled Lemon Rosemary Trout Food

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.

GRILLED LEMON-ROSEMARY TROUT

Steps:

• 1 Coat grill or grilling basket with olive-oil cooking spray. Heat grill until very hot. Slice half of 1 lemon as thinly as possible. Squeeze the other half to yield 2 Tablespoons juice. Place the lemon juice, capers, 1 T oil, 1/2 t salt, and 1/4 t pepper in a small bowl and stir to combine. Set aside. Stuff each trout with half the lemon slices and a rosemary sprig; sprinkle with remaining salt and pepper. 2. Cut fennel into wedges and remaining lemon into 1/4-inch-thick slices. Brush trout, fennel, and lemon on grill, and cook until golden brown about 1 1/2 minutes per side for the lemons and 3 minutes per side for the fennel. Remove from grill, and arrange on a serving platter. 3. Place trout in a grilling basked and transfer to grill' cook several minutes until well browned and cooked through. Times will vary depending on heat/distance. The fish should feel firm to the touch, and the skin should pull away from the flesh. Transfer the fish to the serving platter. Spoon reserved sauce over fish, fennel, and lemons. When ready to serve, cut along back and lift fillet away from bones; then pull skeleton and heat away from bottom fillet.

GRILLED ROSEMARY TROUT WITH LEMON BUTTER

Steps:

• In a small bowl, stir together the butter, half the shallot, and the shredded lemon peel. Sprinkle with salt and coarsely ground pepper. Set aside.
• Rinse fish; pat dry. Spread each fish open, skin side down. Rub remaining shallot and rosemary onto fish; sprinkle with additoinal salt and pepper and drizzle with lemon juice and oil.
• In a charcoal grill, arrange hot coals in bottom of an uncovered grill. Place a greased 12-inch cast-iron skillet diretctly on coals to preheat. Place fish skin side down and grill for 6 to 8 minutes or until fish flakes easily with a fork. Meanwhile, place tomatoes, cut side up, in skillet next to fish; dot each with 1/4 t of butter mixture. Grill 5 minutes or until tomatoes are heated through.
• Remove skillet and cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Makes 4 servings.

LEMON & ROSEMARY CRUSTED FISH FILLETS

Steps:

• Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
• Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

BROILED STEELHEAD TROUT WITH ROSEMARY, LEMON AND GARLIC

Steps:

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
• Serve with steamed vegetables, salad, orzo salad, whatever.

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

LEMON THYME RAINBOW TROUT

Steps:

• Divide fish into 4 equal pieces if necessary.
• In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
• Dip fish into lemon juice; dredge in flour mixture, turning to coat.
• In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.