Grilled Whole Stuffed Trout Recipes

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.

SEAFOOD-STUFFED RAINBOW TROUT

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

GRILLED WHOLE TROUT

Steps:

• Preheat a grill to medium-high heat.
• Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
• Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
• Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

GRILLED WHOLE STUFFED TROUT

Steps:

• Cut 1/2 of the lemon first into quarters, then into thin slices. Cut the other 1/2 into wedges; reserve for garnish.
• Combine lemon slices, olive oil, garlic, thyme, rosemary, and red pepper flakes in a bowl.
• Rub trout generously inside and out with salt and pepper. Stuff 1/4 of the lemon-herb mixture into each trout cavity. Marinate for 1 hour in the refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill trout until flesh flakes easily with a fork, about 4 minutes per side. Garnish with lemon wedges.

STUFFED TROUT (CAMPSIDE OR GRILLED)

Steps:

• --If preparing for camping, package in advance--.
• Mix diced bread, parsley and spices in one sealable bag.
• Mix onions, pepper, celery,and garlic in another bag.
• --To prepare stuffing--.
• Combine diced bread, onions, peppers, celery, garlic and spices.
• Stir in melted butter or margarine.
• Fill each trout cavity with stuffing mixture.
• Sprinkle with paprika.
• Spray pieces of heavy duty foil wrap with cooking spray.
• Wrap fish in the foil tightly.
• Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.

GRILLED TROUT STUFFED WITH LEMON AND HERBS

Steps:

• Thaw fish if frozen. Rinse fish; pat dry with paper towels. Remove the heads of the trout if desired. Rub both sides of the fish lightly with the olive oil. Lay fish flesh-side up and sprinkle with the salt and pepper; set aside.
• Cut one of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges; set aside.
• In a small bowl stir together the snipped or dried herbs and the garlic. Sprinkle the flesh-side of each fish with the herb mixture. Arrange the lemon slices evenly on half of each side of the fish. Arrange herb sprigs over lemon slices. Squeeze one of the lemon wedges over fish. Fold unfilled side of fish over lemon slices and herbs.
• Grill the fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Serve with remaining lemon wedges. Makes: 4 servings