the way i do it.... gut and clean fish as normal, put about a tbspn of butter on the inside, i use lemon pepper and garlic salt as seasonings, i then use aluminum foil to wrap or make a "boat" and put butter on the outside of the trout so it doesn't stick to the "boat". the grill on one side for about 2-4 mins then flip and do the same.
I agree with big green with the addition of this- I like to give the skin a pretty good salting- helps the skin crisp a little (won't actually be crispy in the foil but won't be slimy either) and helps the flesh flake up.
Fillet your catch and leave the skin on, pull pin bones. rub it both sides with olive oil, add salt, lemon pepper, dill to taste slap it on a hot grill skin side down for 6 or 7 minutes without turning. when it is done take off heat peal skin off and enjoy.
ALRIGHT YA'ALL MIGHT THINK THIS IS CRAZY BUT TRY IT THEN JUDGE. I DO TROUT AND SAMON THE SAME. EVER HEARD OF DYNOMITE SAUCE? ALL IT IS IS A MIXTURE OF SURACHA AND MAYO ABOUT 40S/60M, YUMMY. IF YOU GET A GOOD SIZED FISH 18INCHISH OR BIGGER FILLET IT BUT LEAVE THE SKIN ON. APPLY SALT PEPER LEMON, SEAR IT PINK SIDE DOWN JUST TO ADD GRILL LINES AND THEN FLIP IT SO IT COOKS ON THE SKIN. ADD THE DYNOMITE SAUCE AND COVER COVER THE GRILL. LET IT COOK THRU AND COOK THE SAUCE INTO THE FISH A BIT. LET ME KNOW WHAT YOU THINK.
F the sauce. Trout cooked with acidic flavoring tends to bring out the flavor of the meat. Sauce is a mask.
Slice lemon 1/4 inch slices. If you can find old bay seasoning it rocks. Sprinkle generously.
Place lemon slices directly on the flesh side covering all the meat. 5-6 slices.
Take salted butter pads and place them ontop the lemon slices. Salt and pepper, dill sprinkled over lemon slices. Pre heat broil on your oven. Place fish skin side down on baking sheet. Melt butter into the lemon.
Take it out after all butter has melted. Place on grill skin down for 6-9 min. Money Nw style trout. Next fish try it! I'm hungry now.
Reply by: skiman Posted: 6/21/2012 11:23:32 AM Points: 512
Here's one more... Put one or two trout or salmon fillets skin side down on a sheet of tinfoil buttered so the fish won't stick. Season with more butter, lemon juice, dill weed, salt & pepper, and about 1/4 cup of white Zinfindel wine. Now add sliced vegetables (I use zuchini, onion, yellow squash and grape tomatos), Wrap it all up and put on the grill skin side down. Grill for about 10 minutes over medium heat, and flip over. Grill for another 5 or 8 minutes, unwrap and enjoy! Good Fishiing! Ski
I put the non fillet'd trout (no head or guts) on a grill, above a pan of 1/2 water, 1/2 white wine, fresh onion and orange juice from a fresh orange. Put the slices from the orange on the fish, and I like to add a fresh sprig of rosemary or thyme. Get that pan hot in an enclosed oven or BBQ, letting the steam from the water/wine mixture and the heat of the enclosure cook the trout.
Talk about moist, flaky, non-fishy (even stockers!) tasting fish!!
I learned this recipie from a chef in Aspen. Filet and debone, cook on cedar plank on the grill, mix fresh lemon, honey and butter and baste, then sprinkle fresh dill to taste. Use lemon honey butter baste for dipping sauce. Family loves it, great for salmon too. Enjoy, we cook ours this way when camping.