Grilledtrout Recipes

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.

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.

Steps:

• Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.

Steps:

• Preheat a grill to medium-high heat.
• Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
• Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
• Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

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:

• 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.

Steps:

• Preheat large, heavy skillet until very hot.
• Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
• Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
• reheat melted butter to a simmer, and pour in small bowls to use for dipping.

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.

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.).

Steps:

• Get fire going good.
• Cut underside of trout, clean out innards and wash fish inside and out well. It's your choice to leave head on or not. (Be sure and discard innards and parts of fish in a bear safe trash can or some other critter-safe disposal.).
• Pat fish dry with paper towels.
• Working with one at a time, place each fish in the middle of each foil square. Sprinkle oil on inside and outside of fish. Sprinkle lemon juice inside and out. (Larger fish can be grilled directly on grill but use small metal skewers to close the slits.).
• Sprinkle inside and out with salt and pepper, then your choice of herbs and spices, inside and out. (We prefer to have less inside and a little more on the outside of the fish.).
• Tent the foil packets slightly above the fish with edges of foil tightly sealed but don't wrap foil tightly around fish.
• When fire has burned down and flames are about 4 inches below the cooking surface, it is ready.
• (If cooking in foil, there is no need to spray cooking grate, but if cooking directly be sure and grease the grill with cooking spray.).
• Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish.
• Take foil packets off fire when cooked through but don't overcook.
• To eat: Carefully open packet and with a fork, very lightly scrape and flake the meat off a little at a time. This will reduce the number of bones you will get in a bite or you might not get any at all. (Important: If you undercook or overcook the fish, it won't flake very easily.).

Steps:

• Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
• Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.