Cover the broiler pan with aluminum foil.
Remove the head of the fish.
Cut down the backbone to open the fish.
Wash and dry the opened trout thoroughly.
Turn the oven to broil and place the trout, skin side down, on the broiler pan.
Season with salt and pepper and broil 5 minutes, 3 inches from the heat.
Baste with melted butter seasoned with salt and pepper.
Broil 10 minutes longer or until trout is dry and flaky.
Serve with tartar sauce or horseradish mixture and ketchup.
Salt and pepper
trout,
place\tin foil.
Mix remaining ingredients, pour over trout, close foil.
Broil at 450\u00b0 until done.
Dress and scale pan sized trout and cook whole.
Lay up to three fish on a
large piece of aluminum foil.
Squeeze one lemon on fish.
Add some\tbutter and Louisiana spice or paprika.\tFold aluminum foil good\tand
tight
and
place\tover hot charcoal fire for about 15
minutes.
Fish
should be done and tender by then. Serve on
plate.
Use fork to rake the tender fish from the bones. It is delicious.
After a successful day of fishing, prepare trout in the following manner:
Preheat broiler.
Place trout in shallow dish.
Combine salt and water; pour over fish.
Let stand 8 to 10 minutes; drain. Combine oil and pepper; brush fish with mixture.
Place trout on broiler pan, skin side up, about 2-inches from heat source.
Broil for 5 minutes.
Baste with more peppered oil.
Turn over and broil until well browned.
Transfer trout to heated platter.
Brush with melted butter.
Serve garnished with lemon slices.
Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well.
Cover flesh side of each trout fillet with 1/4 of the mayo mixture.
Broil 4\" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.
Season the trout with salt and pepper.
Coat a rimmed baking sheet with nonstick cooking spray. Place fillets, skin side down, on baking sheet.
In a small bowl, whisk together orange juice, oil and vinegar; pour evenly over fillets. Sprinkle fillets with seasoning; cover and let stand 20 minutes.
Preheat broiler to high. Remove cover from fillets; broil 5-6 minutes or until fish flakes easily with a fork. Transfer to a platter and serve.
f the tail if the trout are too long for the
hen the last of your trout is going into the skillet
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.
tove Top Smoker Smoked Whole Trout. (See related recipe).
Cool
In order to prevent trout's to be slimy, after
inches longer than the trout) in half lengthwise. Place 1
Rinse trout under cold water and pat
Rinse trout and pat dry, inside and
an with foil. Brush both trout with melted butter and grill
Preheat oven to 400 degrees F (200 degrees C).
Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.
o 4 minutes.
Place trout on a flat work surface
Clean, wash & dry the trout w/a cloth. Sprinkle w/