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 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
Rinse trout under cold water and pat
Clean, wash & dry the trout w/a cloth. Sprinkle w/
Preheat oven to 350 degrees.
Score each trout (slash diagonally) 3 times.
Sprinkle trout lightly with salt and pepper.
In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
Place the trout side by side in a buttered shallow baking pan.
Top each fish with 4 alternating half slices of onion and orange.
Mix butter, paprika, cognac and orange juice.
Spoon over trout.
Bake for 20-25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout.
nd pepper.
For the Trout:
Lay out all 4
Wash and clean trout thoroughly, scraping skin with a
Place one headless trout on a sheet of aluminum foil.
Insert several slices of butter and seasoning inside the trout.
Wrap trout in foil so it's sealed.
Cook trout over hot coals or an open flame.
Cook for approximately 5 to 7 minutes on each side. Cooking time will vary depending on temperature.
Remove from heat. Open foil and allow several minutes to cool.
Hold trout and flake off one side fillet from bone.
Turn trout over and repeat.
All bones should be removed by using this method.
Serve.
About 30 minutes before serving, reserve 1 (4-inch) piece of green onion for garnish.
Thinly slice remaining onions (about 1/4 cup).
In a 12-inch skillet over high heat, heat sliced green onions, Sauterne, garlic, salt, pepper, Worcestershire and 1/2 cup water to boiling.
Add 3 trout and heat to boiling.
(If using fresh trout, cook all at once.)
Reduce heat to low; cover and simmer 8 to 10 minutes, until fish flakes easily when tested with a fork.
ijon mustard in cavity of trout.
Sprinkle with salt and
ill the cavity of a trout with the oily mint leaves
arge enough to wrap up trout in a 9x13-inch baking