SmokinPaPa
Knows what a fatty is.
Does anyone have a good recipe or way to fix trout?
Trout
- Thread starter SmokinPaPa
- Start date
T.Mac
is one Smokin' Farker
If I'm grilling and not smoking, I like a Caribbean twist on my fresh trout, redfish and red snapper. I usually remove the head, tail, organs and scale it if needed then roughly follow this recipe, putting the whole fish in a foil pouch with the marinade and leaving out the chicken bouillon.
http://www.africanbites.com/caribbean-grill-whole-red-snapper/
http://www.africanbites.com/caribbean-grill-whole-red-snapper/
Hillbilly BBQ
is one Smokin' Farker
When I cook fish, I do this:
Cook around 250-275
Take a piece of foil, fold it in half, bend up sides to make "baking sheet" look
Lightly coat fish with Olive Oil
Use favorite fish rub (Dizzy Pig Raging River is great)
Squeeze lemon/lime juice on fish
Add some Rosemary or Thyme sprigs
Use some Peach/Cherry/Apple/etc wood, cook till fish is flaky.
This works well with whole fish, fillets and steaks.
***Edit***
If I am grilling, I bump up to 325-350 and try to indirect cook still with wood chunks. Finish off over direct fire for 1 min before pulling it off.
Cook around 250-275
Take a piece of foil, fold it in half, bend up sides to make "baking sheet" look
Lightly coat fish with Olive Oil
Use favorite fish rub (Dizzy Pig Raging River is great)
Squeeze lemon/lime juice on fish
Add some Rosemary or Thyme sprigs
Use some Peach/Cherry/Apple/etc wood, cook till fish is flaky.
This works well with whole fish, fillets and steaks.
***Edit***
If I am grilling, I bump up to 325-350 and try to indirect cook still with wood chunks. Finish off over direct fire for 1 min before pulling it off.
2NDXRND
Knows what a fatty is.
If it's fresh trout, I'm a salt & pepper only type of guy. Please and thank you.
Tricky
is one Smokin' Farker
How big are the trout? For pan size, I go simple: lightly dredge in seasoned flour and fry in a small amount of oil in a hot skillet. Flip and fry both sides.
Just picked up a couple whole rainbow trout from the fish monger. Marinate on the counter for about a half hour in some olive oil, lime juice, thyme & salt. You want to bring it up to room temp before you throw it on the grill, otherwise the inside won't be done yet while the outside will be burnt.
Clean & oil the grate & cook direct hot n fast. Flip only once. About 4 minutes a side. :thumb: :thumb:
Clean & oil the grate & cook direct hot n fast. Flip only once. About 4 minutes a side. :thumb: :thumb:
Yellowhair42
is one Smokin' Farker
I've used Patio Daddio's ultimate turkey brine on fish with very good results.
SmokinPaPa
Knows what a fatty is.
Thanks everyone. My grandkids just caught these and I needed a way to fix them. Haven't done trout before.
lankster35
Take a breath!
The key to brook trout/Rainbow trout is knowing how to get all the bones out after they are cooked. Ate them all my life growing up and once you get the hang of taking the meat off the bones it almost doesn't matter how you cook them. 10-15 minutes on the grill with some butter, salt, pepper, onions and lemon sitting on foil and you are ready to go.
mjpmap
is one Smokin' Farker
Stuff the cavity with thin sliced onion, thin sliced lemon, and slivered almonds, and of course, S&P. Grill til the skin is crisp.
