If the trout are frozen, thaw.
Rinse
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.
nife in each side of trout. Mix lemon juice, vegetable oil
Rinse and pat dry each whole trout.
Salt and pepper each cavity of trout and stuff with 1 tablespoon butter, 1 tablespoon onion and 1 slice of lemon.
Wrap each trout with 2 or 3 slices bacon in aluminum foil.
Place on grill 3 to 4-inches above coals. Cook 10 minutes per side or until bacon is crisp and trout flakes easily in thickest part of flesh.
Don't overcook.
Serve immediately.
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.
To cook trout, wash and dry the fish
Start a charcoal fire 45 minutes before grilling. Once the fire has been lit, marinate the trout in lemon juice, parsley, and tabasco in the refrigerator. When fire is ready, place the trout on the grill and cook 4-5 minutes on each side, basting frequently. Garnish w/ lemon slices. Use soaked wood chips for smokier flavor.
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.
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
nd pat dry the trout.
Stuff each trout with 1/4
br>Set one of the trout on top and wrap the
In a shallow dish, mix lemon juice, butter, olive oil, parsley, sesame seed, Tabasco pepper sauce, ground ginger and salt.
With a fork, pierce skin of brook trout (about 1 pound each).
Coat fish with marinade inside and out.
Cover and refrigerate for 30 minutes to an hour.
Place fish in hand held grill; brush with marinade.
Cook about 4-inches from hot coals for 5 minutes.
Turn and brush with marinade.
Cook 5 minutes longer or until fish flakes easily with fork.
Makes 4 servings.
Start with a cleaned up trout!
Marinate in vinaigrette for 30 to 45 minutes, no longer or you'll lose the flavor!
Grill over high heat on gas grill for 15 minutes, turning once.
Fish is done when it flakes on piercing with a fork.
eat through.
Put each trout on a warm serving plate
ith cooking spray.
Arrange trout fillets in the baking dish
emove any skin & bones from trout & flake the flesh.
Blend
b>trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe
Combine cream cheese, herbs, lemon zest and lemon juice. Season. Spread over grilled toasts. Top with trout and serve.
f the tail if the trout are too long for the
ood.
Cut underside of trout, clean out innards and wash