Barbecued Trout Recipes

BARBECUED TROUT

Steps:

• Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

WHOLE GRILLED TROUT

Steps:

• 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.

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

BARBECUED STUFFED LAKE TROUT

Steps:

• Soak toothpicks in water for one hour.
• Heat 3 tablespoons of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool.
• Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
• Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish.
• Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity.
• Preheat grill to 375°F.
• Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side.
• Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.

BARBEQUED STEELHEAD TROUT

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
• Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

SHARKEY'S BARBEQUED TROUT

Steps:

• In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
• Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
• Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat.
• Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.