Hemingways Trout Recipes

GRILLED MONTANA TROUT

Grilled Montana Trout image

A very easy and flavorful way to prepare trout on the grill.

Provided by Dakota01

Categories Seafood Fish

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

2 trout, cleaned and head removed
3 tablespoons cold butter, thinly sliced
6 sprigs fresh rosemary
½ teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 cloves garlic, minced
1 lemon, halved and thinly sliced

Steps:

Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.

Nutrition Facts : Calories 576.7 calories, Carbohydrate 7.3 g, Cholesterol 246.9 mg, Fat 29.4 g, Fiber 2.9 g, Protein 70.9 g, SaturatedFat 13.5 g, Sodium 231.4 mg

HEMINGWAY'S TROUT

Hemingway's Trout image

"A flash in the pan and out come trout that Hemingway said"can't be bettered". These are stuffed with a lemon-flavored onion and parsley mixture, then coated and fried in bacon drippings until golden". Taken from Sunset Seafood Cookbook. These are wonderful!

Provided by CJAY8248

Categories Trout

Time 30m

Yield 6 trout, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 green onions, chopped
1 tablespoon parsley, chopped
2 tablespoons lemon juice
1/4 teaspoon pepper
6 whole trout (each about 8 oz.)
seasoning salt
6 slices bacon
1/2 cup Bisquick
2 tablespoons yellow cornmeal
lemon wedge

Steps:

Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.
In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 Tblsp. of the drippings in the pan and reserve remaining drippings.
Combine baking mix and cornmeal on a piece of waxed paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 5 minutes per side. (Allow same ratio of thickness to time-1-inch: 10 minutes total- for fish of all thicknesses.).
Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges.

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