Grilled Trout
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Frank4
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Grilled Trout
Is anyone got any interesting recipes for whole trout...I was thinking of throwing them on the grill.
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-Elton John
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pbans
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My Dad was the master of grilled trout.......
He would leave them whole, put some butter, garlic and lemon juice in the cavity....wrap a slice of bacon around the fish....wrap the whole thing in foil and put them on the grill. They were always moist and so yummy.
Dang, I miss my Dad......
He would leave them whole, put some butter, garlic and lemon juice in the cavity....wrap a slice of bacon around the fish....wrap the whole thing in foil and put them on the grill. They were always moist and so yummy.
Dang, I miss my Dad......
Paige in Utah
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green1
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Taken from "Taste of America with Mark Decarlo"
Hemingway's Trout
Region: Lewiston, Mich.
Ingredients:
3 green onions, chopped (or 1/4 cup freeze-dried chives)
1 tablespoon chopped parsley or dried parsley flakes
2 tablespoons lemon juice
1/4 teaspoon pepper
6 whole, cleaned lake trout fillet (each about 8 ounces)
Seasoned salt
6 strips bacon
1/2 cup baking mix (biscuit mix)
2 tablespoons yellow cornmeal
Lemon wedges, optional
Directions:
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 tablespoons of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax 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 10 minutes total - five minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves six.
Hemingway's Trout
Region: Lewiston, Mich.
Ingredients:
3 green onions, chopped (or 1/4 cup freeze-dried chives)
1 tablespoon chopped parsley or dried parsley flakes
2 tablespoons lemon juice
1/4 teaspoon pepper
6 whole, cleaned lake trout fillet (each about 8 ounces)
Seasoned salt
6 strips bacon
1/2 cup baking mix (biscuit mix)
2 tablespoons yellow cornmeal
Lemon wedges, optional
Directions:
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 tablespoons of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax 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 10 minutes total - five minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves six.