trout recipe for the grill

[chaser]

Any one have a good recipe for cooking trout on the grill

[CrappieMagnet]

CM

[This message has been edited by CrappieMagnet (edited 04-13-2004).]

[fish4ed]

For smaller trout, I like to dress 'em simply and butter, grease, or Pam a sheet of foil. Place the trout on the foil, put a couple of onion slices, wedge of lemon, and fresh herbs if available (thyme is great) in the body cavity. Roll the fish up in the foil and place over direct heat (you can even place the foil packet in coals). The fish is done when the meat flakes easily.

For large trout filets and salmon, leave the skin on (minus scales, obviously) and marinate briefly in olive oil and dill (use fresh if you've got it). Place over pre-heated medium burners if using propane, over good glowing coals otherwise, skin side down, until the skin just starts to char, then move to indirect heat (like the upper rack on some propane grills). You can also just flip the fish over, but if you are able to use indirect heat to finish the fish after the skin crisps the filets really stay incredibly moist.

I have also had many memorable breakfasts on the banks of trout waters by first cooking bacon and using the rendered fat to fry either fileted or dressed, floured trout. Get the oil smoking hot and it only takes a minute to fry all but the thickest filets. Served with scrambled eggs and campfire coffee, THAT'S the breakfast of champions.

[chaser]

Sounds good i'll give that a try also
Thanks

[lip_ripper]

Try stuffing your trout with a can of crab meat mixed with miracle whip and fresh parsley. Then drizzle with fresh squeezed lemon and wrap in foil with butter. Cook over coals and enjoy. It's awesome!!!!!!

[chaser]

thanks i'll give it a try

[SilverLakeBoy]

If you have one of those folding fish baskets put a layer of raw onion rings on the bottom lay your trout on them add another layer of rings on top close the basket and start grilling when just about done baste trout with western dressing using it like a barbeque sauce on each side till crispy about 10 to 15 minutes. I am not a huge trout fan but these are pretty impressive.

[BBL Resident]

BBQ fresh trout - Gill and gut the trout and then butterfly from the inside out.( you will end up with a rib cage on one filet and the back bone and rib cage on the other) Lay the trout skin side down using tin foil over gas or charcoal (coat with Pam or butter).
At this put do not season your filets until they are 75 – 80% cooked (only butter on the filet so they do not dry out). Here’s the trick! Before seasoning you should be able to remove the backbone w/rib cage from one filet and the just the rib cage from the other with little or no effort. (if meat is sticking to bones cook longer and try again)
If you season the filet’s with the bones in, the first thing you do when you bring it to the table is remove the bones! There goes 60% of your seasoning. By seasoning later in your cooking process your seasoning will not be over cooked and taste even better. I use just butter and Lemon Pepper. Enjoy!

[chaser]

Thanks for all the recipes hopefully i'll be able to give them all a try this trout season