Grilled Trout Florentine Food

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.

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 CHICKEN FLORENTINE

Steps:

• Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
• Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
• In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
• Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.

GRILLED TROUT FLORENTINE

Steps:

• Preheat grill.
• heat the olive oil in a frying pan over med-high heat.
• Saute (stir fry) the green onions until they start to soften.
• Add sherry, spinach, and pine nuts. Mix well.
• Cook an additional 2 minutes until the spinach wilts.
• Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
• Wash and pat dry the trout.
• Stuff each trout with 1/4 of the spinach mixture.
• Tie with kitchen string to secure the stuffing. Set aside.
• Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
• Cook a minute or so to evaporate the alcohol.
• Place the trout of the hot grill.
• Bast with the wine mixture occasionally.
• Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).

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.

GRILLED STEAK, FLORENTINE STYLE

Steps:

• Brush grill rack with olive or vegetable oil. Heat coals or gas grill for direct heat. Place parsley, oil and garlic in food processor or blender. Cover and process until smooth.
• Cut outer edge of fat on beef steaks diagonally at 1-inch intervals to prevent curling (do not cut into beef).
• Cover and grill beef 3 to 4 inches from medium heat 5 minutes for medium-rare or 7 minutes for medium doneness, brushing frequently with oil mixture. Turn; brush generously with oil mixture. Grill 5 to 7 minutes longer or until desired doneness. Sprinkle with salt and pepper. Discard any remaining oil mixture.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

STUFFED TROUT (CAMPSIDE OR GRILLED)

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.