Wash trout and pat dry.
In a saucepan, melt butter in vermouth; stir in orange peel, lemon juice and vegetable seasoning.
Place trout in baking dish.
Brush each side of fish with butter mixture.
Lay potato slices on top of fish.
Sprinkle on garlic, onion and parsley.
Wrap baking dish in foil, sealing tightly.
Place sealed dish over barbecue coals and grill 10 to 15 minutes or until fish flakes easily.
Or in the oven, bake covered at 325\u00b0 until fish flakes easily.
2 to 15 minutes the trout should cook to perfection.
Marinate trout for 3 to 4 hours in Italian dressing in the refrigerator. Remove fillet and place in a deep pan (buttered). Add all spices according to taste. Add some olive oil. Pour in Italian dressing until it covers the trout. Bake fish at 350\u00b0 until almost done, then remove and cover trout with cheese and sprinkle a few of the bread crumbs. Bake until cheese melts and fish is baked. Serves 2 people.
Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain.
Roll in seasoned flour; shake off excess.
Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp.
Keep warm on heated platter.
Cut fillets into serving sized portions.
Place in single layer in well-greased baking pan.
Mix remaining ingredients and pour over fish.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
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/
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.
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.