Grilled Or Broiled Idaho Trout Food

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.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Steps:

• Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
• Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

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.

33 BEST WAYS TO COOK TROUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a trout recipe in 30 minutes or less!

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 BUTTERFLIED RAINBOW TROUT

Steps:

• Preheat a grill.
• Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
• Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED OR BROILED IDAHO TROUT

Steps:

• Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper.
• Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately.

GRILLED CAMPFIRE TROUT DINNER

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.

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

CHARCOAL-GRILLED TROUT

Steps:

• Start a charcoal fire 45 minutes before grilling. Once the fire has been lit, marinate the trout in lemon juice, parsley, and tabasco in the refrigerator. When fire is ready, place the trout on the grill and cook 4-5 minutes on each side, basting frequently. Garnish w/ lemon slices. Use soaked wood chips for smokier flavor.