Grilled Butterflied Rainbow Trout Recipes

EASY GRILLED TROUT RECIPE

Steps:

• Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing. Salt and pepper to taste (remember the salad dressing will have salt in it).
• Wrap the foil around the fish fillet and seal tightly.
• Place the trout "package" on a hot grill, on the side of a fire or in a 350ºF preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.
• Remove fish from the foil and serve.

GRILLED RAINBOW TROUT

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
• Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
• Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Steps:

• Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
• Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

WHOLE RAINBOW TROUT BAKED IN FOIL

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

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.

GRILLED RAINBOW TROUT

Steps:

• Clean the fish thoroughly. You may cook the fish whole, as pictured, but if desired, remove heads and butterfly the trout.. Melt butter and combine in a small bowl with parsley, salt and onion.. Prepare grill and bring to medium high heat. You will need a very clean grill; otherwise, the fish will break apart. A fish grilling tray or rack will also make grilling easier. A thin metal spatula is ideal for turning fish.. Grill on each side for about 4 minutes, basting with the butter-parsley mixture.. Test the fish with a fork to be sure it is flakey and cooked thoroughly.. If a crunchy edge is desired, grill slightly longer. Serve immediately.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Steps:

• Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each 2 tablespoons of the Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve. Lemon-Parsley Butter: 1 stick unsalted butter, at room temperature 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

GRILLED BUTTERFLIED RAINBOW TROUT

Steps:

• Preheat a grill.
• Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
• Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.