Gone Fishin’!

14 Meinungen für “What is the best way to cook fresh caught Rainbow trout?”

1. loretta sagt:
   04.July, 2009 um 2:05 am

   Grilled Whole Trout
   You may substitute your favorite whole fish.

   4 small whole trout
   Lawry’s Seasoned Salt
   2 lemons, sliced
   4 sprigs fresh basil
   4 green onions
   Olive oil
   Creole Butter Sauce

   Sprinkle inside and outside of trout with Seasoned Salt; let stand 10 to 15 minutes. Place several lemon slices, basil and green onion securely inside of trout; brush outside generously with olive oil. Grill trout in grill basket over medium-high heat 5 minutes on each side or until fish just begins to flake. Serve warm Creole Butter Sauce over trout.

   http://www.bigfishtackle.com/cooking/cooking_trout.htm
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2. Kid sagt:
   04.July, 2009 um 2:52 am

   I would leave the skin on and put oil on the skin so it doesn’t stick. 5-8 minutes on that side if you put it directly above coal. If you make a ring on the bbq, leave fish on for at least 12 to 15 minutes.
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3. tysavage2001 sagt:
   04.July, 2009 um 2:58 am

   I wouldn’t cook them on a grill .. I’d pan fry them in a little Olive Oil .. salt to taste.
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4. summer_lebowski sagt:
   04.July, 2009 um 3:42 am

   wrap in foil with lemon and herbs and butter
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5. Leslie A sagt:
   04.July, 2009 um 3:48 am

   i clean them and then season with lemon pepper and butter
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6. amo45 sagt:
   04.July, 2009 um 4:15 am

   stuff with peppers ,onion, garlic(even fresh tomato slices) and drizzle olive oil and some lime juice over & wrap in foil grill 10 mins each side open carefully steam is hot
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7. MILKSHAKE sagt:
   04.July, 2009 um 4:40 am

   MMMM…Filet them, U can encrust them in pistatios or a similar
   nut (grade the nut in-2 a fine shaving) (make sure U leave the
   skin on the back of the trout) Roll the front in the shavings.
   Pan sear the trout, there’s a "sweet-corn-butter sauce" that goes
   great w/that. Serve w/spaghetti squash & broccolini. It’s a GREAT dish.!!
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   Been in the restaurant Business 4 14 years

8. Carole sagt:
   04.July, 2009 um 5:15 am

   Gut the fish and scale it, but leave the skin and head on (if it doesn’t bother you to look at it). Lay fish on some aluminum foil. Fill the abdominal cavity of the fish with butter, beer, salt and pepper. Fold the aluminum foil up around the fish, leaving a small opening in the top of the package for the steam to escape. You can now either toss the foil package onto the coals of your campfire or on the grill of your barbeque.
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9. wesley a sagt:
   04.July, 2009 um 5:45 am

   Clean the fish well,lay them on foil,add a little butter,salt,pepper,garlic,a nice squirt of lemon or lime juice and a few drops of vinegar,wrap them well.It is best to double it up in foil,make sure their wrapped tightly.Flip the fish a few times on a nice warm grill it will only take 20 to 30 minutes.
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10. sweet ivy lyn sagt:
    04.July, 2009 um 6:13 am

    The easy and best way! Gutted with head on(wrapped in foil) olive oiled in/out, salt and pepper, lemon slices, pat or 2 of butter inside; baste with a sauce of butter, salt, pepper, hot sauce; or, gutted, oiled, s&p, fine grained corn meal/flour/cajun spice, lard melted in a black iron pan; make sure lard is melted but not burning; toss in and fry an couple minutes each side; Don’t forget to eat the cheek meat! Yummy!
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11. dlmrgnk sagt:
    04.July, 2009 um 6:33 am

    My WORD my mouth is watering!!!! Take off the head, de-gut it and grill. I’d rather saute the thing in butter but whatever pops your corn. You’ll have to use aluminum foil because it will literally fall apart when it’s done. When it’s done, grasp the spine at the head end, raise it up and half the meat will fall off the bones. Turn it over and do the same for the other side. You can add a whole bunch of stuff but you’ll cover up the delicious taste of the meat. Yum, yum.
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12. GregW sagt:
    04.July, 2009 um 7:04 am

    I am for simplicity. Just as if you are still in the wild and not having all the conveniences and seasonings of our modern day homes. As others have said, use foil. Rub the fish with olive oil, sprinkle with kosher salt and ground black pepper. You could also stuff them with green onion and/or tomato. Eat and enjoy.

    Good luck and good eating.
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13. SexyTrojan sagt:
    04.July, 2009 um 7:34 am

    Fresh fish is best grilled with no seasonings. It’s fresh so the flavor will come through very well. Seasoning or adding butter to it will be an insult.
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14. Ron P sagt:
    04.July, 2009 um 7:47 am

    mix a little lemon juice & melted butter with a small amount of worchestrshire sauce, season with salt & pepper to your liking. brush that on the inside. if possible to fillet the trout, leave skin on. cook on low heat skin side down , turn them over to finish.
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