Recipes for trout......?

Question

So I'm looking for a grilled/steamed way to do trout. Mostly with just fresh herbs or dried herbs please. Some butter would be good. Please no frying etc...

Answer 1

Hi,

Here are a couple recipes for grilling trout.

There are few things worse than watching a nicely grilled piece of fish fall apart and split through the cooking grate. You can get yourself a grilling basket or fish basket to hold the fish together while you cook it. These work well and help you get a handle on your fish, literally. However it isn’t too difficult to keep a piece of delicate fish like a trout fillet together while you are grilling. The first secret is to make sure your grilling surface is clean. Foods stick to the dirty parts, not the hot metal. Clean the grate and apply some oil to it before you heat it up.

Now what you really need is a good sized spatula that is very thin. To keep the trout together you need to keep it well supported so you need a spatula large enough to pick up the whole fillet. Now you can flip gently. The spatula should only touch the fish twice, once to flip it and another time to lift it off the grill. No poking, jostling or simply playing around. This is what gets you in trouble. The other secret is that trout should be grilled hot and fast. Get your grill as hot as it will go. Flip the fillet when the surface facing you changes color and then take it off the grill when the color change has reached to the center of the meat.

The great advantage of grilling whole trout is that you don’t have to worry too much about it falling apart and you can stuff the fish with all kinds of flavors. Pack whole trout with lemon and lime slices, whole sprigs of rosemary, and cloves of garlic or anything else you like. Once the fish is cooked the skin comes off easily and you can quickly pull the bones right out of the fish.

Trout has a great flavor and grilled it is so good you really don’t need to add anything to it. You can grill a fillet in about 8 minutes or less and a whole fish should take more than 12 minutes.

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This trout recipe works best with a whole fish because you will want to place all the herbs inside of it. This trout makes a delicious meal any day of the week.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

2 1 pound trout

2 tablespoons fresh parsley, minced

2 tablespoons olive oil

2 tablespoons fresh basil, minced

1 tablespoon fresh rosemary, minced

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation:

Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish. Cover and refrigerate for 2 hours. Oil cooking grate and preheat grill. Sprinkle fish with salt and pepper and grill for 4-5 minutes on each side over a medium heat. Carefully remove the fish from grill and serve.

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This trout recipe calls for a delicious butter-herb basting sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

4 rainbow trout, about 12-14 ounces

1/2 cup unsalted butter

2 lemons, sliced thinly

2 tablespoons lemon juice

4 sprigs cilantro

1 tablespoon fresh cilantro, chopped

kosher salt

black pepper

Preparation:

Preheat grill for medium-high heat. Melt butter in saucepan. Add lemon juice and cilantro. Place slices of lemon and one sprig cilantro in each fish. Place trout on grill and cook for 8-10 minutes, turning once. Baste with butter sauce throughout cooking process. Remove and serve with chopped tomatoes on top.

Answer 2

I personally smoke my trout, it gives them a  great taste and its pretty healthy too, hot smoked works best, but if not you might like to try this, i took the liberty of copying and pasting it because the website had a pop-up.

This quick and delicious Chinese-style steamed trout provides a borderline elegant presentation. You can also use other types of fish with this technique. This recipe calls for 4 wooden chopsticks, but if you don't have chopsticks, don't worry. Simply cook the fish by immersing it in the wine in a baking dish. This is more like poaching the fish instead of steaming it, but the flavors are still simple and delicious.

Preparation time: 15 minutes

Cooking time: 20 to 25 minutes

Yield: 2 servings

• 2 whole dressed freshwater trout (8 - 9 ounces each)

• 2 teaspoons fermented black soybeans (see the note that follows)

• 1 tablespoon peeled and grated fresh ginger

• 1 tablespoon finely minced garlic

• 2 tablespoons soy sauce

• 1 cup dry white wine

• 1/2 cup 2-inch carrot strips

• 2 green onions, cut in diagonal strips

1. Preheat the oven to 400 degrees. Place your fish on a cutting board, and with a sharp knife, score the fish in a crisscross pattern. Make the cuts about 1/4 inch deep and about 3/4 inch apart. Set aside.

2. Drain and rinse the black soybeans.

3. Combine the black soybeans, grated ginger, and minced garlic in a small bowl, mixing well. Place 1 teaspoon of the mixture in each fish cavity.

4. Using a 13-x-9-inch baking dish, arrange 4 chopsticks across the bottom of the baking dish. Place the fish on top of the chopsticks.

5. Dribble the soy sauce over the fish. Evenly distribute the remainder of the black soybean mixture over the top of the fish.

6. Pour the wine in the bottom of the baking dish, under the fish.

7. Place the carrot and onion strips crisscross-style across the tops of the fish.

8. Cover the baking dish tightly with aluminum foil. Bake for 20 to 25 minutes. Testing fish for doneness is done a little differently with a whole fish. Press the fish with your finger; the area around the spot where you apply pressure will break into firm flakes. Also, the fish will easily pull away from the bones.

Note: Fermented black soybeans can be purchased at Asian markets.

Answer 3

(1)grill/ stuff trout with Pre made chicken or pork stove top stuffing sprinkle with onion and garlic flakes butter shinny side of Reynolds wrap sprinkle wrap with salt and pepper to taste. wrap Reynolds around fish seal and grill both sides 7 min. each (2)broil/split trout open in butterfly position  in microwave mix melded butter lemon or pickle juice to taste with garlic salt and pepper mix and spread with brush basting on fish. lay onion rings over fish sprinkle with fresh parsley and chives broil about 8 min. or until golden brown.(3)poached /heat water white wine  in pan /mix in diced onion crushed garlic,  chives and parsley and fresh dill. while poaching spoon liquid over fish until skin starts to separate from flesh or cover i prefer the spoon method.Makes a real  special dinner for that special someone especially if you both had fun catchin them .  make this for my wife all the time.  sincerely enjoy.

Answer 4

Place 1 Whole Trout (cleaned)  on a sheet of tinfoil

Place Butter, Lemon Wedge, and salt & pepper inside trout

Optional:

Add any Spice you would like with above.

Wrap Trout in tin foil and place on Hot Coals (In Campfire)  or

BBQ Grill cook till done.

Answer 5

A nice way to cook it would be too place it on some alluminium foil/foil wrap, then slice small insisions along the upward facing side of the fish.

Then sprinkle a smight bit of salt and pepper over it and season it with the different herbs and spices you prefer.

Add a drizle of lemon juice to it before wrapping it up in the alluminium oil/foil wrap.

Then place it on a barbeque for a while, reguraly checking to see if it has cooked.

Answer 6

I like Ginny M's recipes but I'd probably sprinkle a little dill in them... and like others mentioned I like to get a sheet of foil and spray it with pam - place the trout on it then put the seasonings on it and butter/lemon - but then put it out on the grill for 4-5 minutes - flip it over - another 4 minutes and gently open up the foil - the meat should be flaky and the bones  should come right out of the fish along with the skin.

I never worry too much about the skin on brookies - unless they're hatchery fish...

Bon appetit