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
Fresh farm-raised or stream caught trout is perfect on the grill in this simple, yet flavorful recipe.
Provided by Mary Carter
Categories Entrees
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Clean the fish thoroughly. You may cook the fish whole, as pictured, but if desired, remove heads and butterfly the trout.. Melt butter and combine in a small bowl with parsley, salt and onion.. Prepare grill and bring to medium high heat. You will need a very clean grill; otherwise, the fish will break apart. A fish grilling tray or rack will also make grilling easier. A thin metal spatula is ideal for turning fish.. Grill on each side for about 4 minutes, basting with the butter-parsley mixture.. Test the fish with a fork to be sure it is flakey and cooked thoroughly.. If a crunchy edge is desired, grill slightly longer. Serve immediately.
Nutrition Facts :
EASY GRILLED TROUT RECIPE
This grilled trout recipe can actually be cooked on the grill or in the oven. It is one of the nicest rainbow trout recipes you will find, both easy and delicious.
Provided by Karen Ciancio
Categories Main Course
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 5 g, Protein 47 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 134 mg, Sodium 260 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
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.
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.
STUFFED TROUT (CAMPSIDE OR GRILLED)
I love to camp and fish in the Rocky Mountains of Colorado. This is a very easy camp side fish recipe or can be prepared after you get home. You can also adapt this for the oven and for any other type of fish. Add or subtract ingredients for your own tastes. I have also used sunflower seeds and raisins for something different. My family loves this fish over a campfire. Clean up is
Provided by Karen From Colorado
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --If preparing for camping, package in advance--.
- Mix diced bread, parsley and spices in one sealable bag.
- Mix onions, pepper, celery,and garlic in another bag.
- --To prepare stuffing--.
- Combine diced bread, onions, peppers, celery, garlic and spices.
- Stir in melted butter or margarine.
- Fill each trout cavity with stuffing mixture.
- Sprinkle with paprika.
- Spray pieces of heavy duty foil wrap with cooking spray.
- Wrap fish in the foil tightly.
- Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.
STUFFED AND GRILLED RAINBOW TROUT
If you are concerned about presentation for your guests, you can remove the head of the trout by placing your knife directly under the gills and slicing through.
Provided by Kita Roberts
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Prep your charcoal grill for a single layer fire and clean and grease the grate well.
- In a large skillet, cook the bacon until crispy, over medium heat. Remove from pan and place on paper towel-lined plate to drain.
- Add the onions and pepper to the skillet and season with salt. Cook for about 5 to 7 minutes.
- Stir in the spinach and wilt, about 5 minutes longer.
- Remove from heat and allow to drain in a colander or over a mesh sieve.
- Toss in the bacon, apple cider vinegar, and season with pepper if desired.
- Rub the inside of the fish with oil and season inside and out with salt and pepper. Stuff generously with the filling.
- Make sure your grate is well oiled. Arrange the trout over the grate and cook for 10 to 15 minutes, flipping once halfway through, until flesh easily flakes with a fork.
- Remove the trout from the grill and allow to rest in foil for 5 minutes before serving.
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.
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GRILLED TROUT RECIPE - HOW TO GRILL A WHOLE TROUT OR KOKANEE
From honest-food.net
5/5 (2)Total Time 40 minsCategory Main CourseCalories 258 per serving
- If you are going to make the spätzle, do them first. Mix all the ingredients together in a bowl. Bring a large pot of water to a boil and salt it well. Fill the spätzle maker with the batter, which will be goopy and sticky, and run it over the boiling water. Do this is batches, skimming off the spätzle as they float to the top. Put the finished spätzle onto a baking sheet and coat with a little oil. Set them aside.
- To grill the trout, coat them in oil and salt them well. Set them out at room temperature for 20 minutes, while you make the fire for the grill. Make very sure of two things: 1), that your grill grates are spotlessly clean -- foods stick to gunk on the grill, not the grill itself; and 2) that the grill grates are very hot. Right before you put the trout on the grill, wad up a piece of paper towel and, using tongs, wipe down the grill grates. Put the trout on the grill.
- Let the trout cook until they are nicely browned, even charred a little bit. How long? At least 5 minutes, and maybe up to 10, depending on how hot your grill is. As they cook, paint them with the roasted pumpkinseed oil, or some other good oil you like. Use a metal spatula -- I highly recommend using a fish spatula because they are very thin and flexible -- and test to see if the fish comes away easily from the grill. It will when it's ready. If it still wants to stick, let it cook a little longer. When you are ready to turn the fish, slip the spatula under the fish and, using your other hand to steady it, flip the trout. Do this only once. Grill on the other side until the trout comes away from the grill easily, again, about 5 to 10 minutes.
- When you flip the trout, start the greens in a large sauté pan set over high heat. Add the chopped greens and sauté for a minute or two, until they wilt. Add the spätzle and stir-fry them for a couple minutes. Turn off the heat and sprinkle salt and black pepper over them.
TUSCAN GRILLED TROUT RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
- Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
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- My husband cleaned the trout just after he caught them by gutting them, cutting off the gills, and most importantly, scraping off the blood line off the backbone. I also want the head cut off!
- First you need to cut the head off just before the Pectoral fin (this fin can be nipped off or left on). This is an optional step, as some people want the head left on when cooking.
- When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish.
GRILLED TROUT WITH LEMON-CAPER MAYONNAISE - FOOD & WINE
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4/5 Total Time 25 minsServings 4
- In a mini food processor, pulse the scallions, capers, parsley, lemon juice, lemon zest and mayonnaise until the scallions are finely chopped. Season with salt and pepper.
- Light a grill or preheat a grill pan. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes. Serve the trout with the remaining mayonnaise.
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