Grilled Trout
| Often times, grilling trout is the easiest and most sensible means of preparing the fish that have been caught since often fisherman like myself are camping or have limited access to other means. Check out some of these delicious grilled trout recipes next time you are planning a trout fishing trip so you can be sure to pick up a few ingredients before you head out of town and add a little flavor to your meals. |
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1) Grilled Trout
Ingredients:
4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine
Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.
Serves 4
Source:
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2) "Hot" Grilled Trout
Ingredients:
1/4 cup 59 ml Lemon juice
2 tablespoons 30 ml Melted margarine
2 tablespoons 30 ml Vegetable oil
2 tablespoons 30 ml Chopped parsley
2 tablespoons 30 ml Sesame seeds
1 tablespoon 15 ml Tabasco pepper sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Salt
4 trout - (abt 1 lb ea)
Recipe Instructions
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, Tabasco pepper sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally.
Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional Tabasco pepper sauce.
Serves 4
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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3) Grilled Rosemary Trout
Ingredients:
4 teaspoons butter, softened
1 teaspoon finely shredded lemon peel
1 tablespoon finely chopped shallots or onion
2 fresh rainbow trout, pan dressed and boned (8 to 10 ounces each)*
1 tablespoon snipped fresh rosemary
1 tablespoon lemon juice
2 teaspoons olive oil
2 medium tomatoes, halved crosswise
1 tablespoon snipped fresh parsley
In a small bowl stir together the butter, lemon peel, and half of the shallots; season with salt and coarsely ground black pepper. Set aside.
Rinse fish; pat dry. Spread each fish open. Place fish skin sides down. Rub remaining shallots and the rosemary onto fish; sprinkle with additional salt and pepper and drizzle with lemon juice and oil. Grill fish, skin sides down, on the lightly greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.
Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with 1/4 teaspoon of the butter mixture. Grill for 5 minutes or until tomatoes are heated through. Remove fish and tomatoes from the grill. Cut each fish in half lengthwise. In a small saucepan melt remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with parsley.
*Note: A pan-dressed fish has has the scales and internal organs removed; often the head, fins, and tail also have been removed. Serves 4.
Source:
Better Homes and Gardens
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4) "Simple" Grilled Trout
Ingredients:
4 Fresh Trout
Chives
Chopped Celery
4 tsp butter
Seasoning Salt
Lemon slices
Fill cavity of trout with chives, celery, seasoning salt, butter and lemon. Also put butter on outside of fish and wrap in foil. Cook 10-15 minutes on grill, flipping several times.
Serves 4
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5) Glazed Grilled Trout
Ingredients:
6 trout (8 oz. each), dressed
1/2 cup teriyaki glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped fresh dill weed
Nonstick cooking spray
3 limes, cut into wedges
Directions:
Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart. Combine teriyaki glaze, lime juice and dill; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes.
Meanwhile, prepare coals for grilling. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals.
Place trout on rack; cook 5 minutes on each side, or until fish flakes easily with fork, brushing occasionally with baste & glaze mixture. Serve with lime wedges.
(To broil: Place trout on rack of broiler pan. Broil 5 minutes on each side, or until fish flakes easily with fork; brush occasionally with baste & glaze mixture). Serves 6.
Source:
http://www.cdkitchen.com
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