Grilled Lemon Trout Recipes

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.

Steps:

• Wash and pat dry the fish and prick it with a fork.
• Mix all ingredients except the olive oil.
• Brush this mixture on fish.
• Marinade for two hours or overnight.
• Brush grill with a bit of the olive oil.
• Grill fish for a few minutes on each side until the fish flakes easily.

Steps:

• In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
• Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
• Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Steps:

• Combine marinade ingredients and pour over trout that are in single layer glass or other non metal dish. cover and refrigerate a minimum of 30 minutes.
• Place butter and other ingredients in bowl and mix together with a fork until well blended.
• Over hot coals or medium heat grill place trout and cook 3-4 minutes per side, turning only once.
• Serve immediately with butter.

Steps:

• If the trout are frozen, thaw.
• Rinse and dry the fish, removing the heads if you like.
• Cut 3 shallow gashes on each side of the fish.
• Rub fish with the salt and pepper, and arrange side by side in an oblong pan or dish.
• Mix wine, lemon juice, and rind.
• Pour the mixture over fish and let marinate for 2 hours, turning a few times.
• Use a double-hinged wire grill and spread the bay leaves over one side.
• Drain the trout and arrange over the bay leaves.
• Brush top with melted butter.
• Close the grill, and place it 5 inches over heat.
• Grill 20 minutes; turn rack several times and baste the fish with melted butter.
• Discard bay leaves.
• Serve fish with lemon quarters and grilled tomatoes. Serves 6-12.

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.

Steps:

• Combine butter, lemon juice, chopped mint, lemon peel, and garlic in small saucepan. Whisk over medium-low heat until butter melts and mixture is blended.
• Prepare barbecue (medium heat). Brush flesh side of trout with some of lemon butter. Sprinkle with salt and pepper. Grill trout, flesh side down, until beginning to brown, about 1 1/2 minutes. Using large metal spatula, turn trout over and grill until cooked through, brushing with more lemon butter, about 2 minutes longer. Transfer trout to plates, skin side down. Bring remaining lemon butter to boil and drizzle over trout. Sprinkle trout with sliced toasted almonds and serve.

Steps:

• On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
• 2, Generously season the fish with salt and pepper on all sides, including the cavity.
• Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
• Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
• Brush both sides of the fish generously with olive oil.
• Preheat the grill to 350˚F (180˚C).
• Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
• Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
• Enjoy!