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Cooking trout on grill

Post By: Fishycolo      Posted: 6/26/2020 6:01:26 PM     Points: 3    
Hi there fellow Fisher men,women. Any one have a good recipe for cooking trout on the grill?
 Reply by: IceFishingFool      Posted: Jun. 26, 6:24:25 PM     Points: 9523    
tinfoil boat, butter.
 Reply by: GoNe_FiShIn_11      Posted: Jun. 26, 6:43:57 PM     Points: 11880    
Throw them out and cook a steak.

Lol just joking

Smoking them always worked best but I could never get the fish flavor out of them when I used to keep trout.
 Reply by: Digginjiggin      Posted: Jun. 26, 7:50:50 PM     Points: 307    
It starts with keeping trout only from lakes with lots of crawdads or freshwater shrimp or both. Orange color meat is the key. Not pink or white flesh.!
Put the fillets on foil and use olive oil on the foil. I baste the fillets with Italian salad dressing or tomato basil vinaigrette dressing, then cook 5-10 minutes on the first side (depending on thickness), then flip, re-baste then sprinkle lemon pepper, parsley and a little season all on that side and cook for 2-5 more minutes, medium heat.
 Reply by: team FMFO      Posted: Jun. 26, 8:20:09 PM     Points: 3779    
^^^ Perfect !!! The color is key . That's why I only fish West of Estes . :)
 Reply by: Freestone303      Posted: Jun. 26, 10:31:45 PM     Points: 442    
Cook them whole, skin on. Put coconut oil and herbs (basil, oregano, etc) in the cavity, wrap in foil, and cook over indirect heat. When cooked, squeeze some lemon juice up in that joker. Pull the skin back and flake the meat out and off the bones with a fork.
 Reply by: not too old to fish      Posted: Jun. 27, 8:58:59 AM     Points: 5235    
I fillet them and cook them skin side down on the grill, you don't turn them over. I baste them using lemon juice, melted butter and garlic. I also use Jamaican jerk sauce with melted butter for a change of taste, a little goes a long way.
 Reply by: Americanwolf      Posted: Jun. 27, 10:38:29 AM     Points: 137    
glaze with brown sugar and orange peel. then coat with citrus salsa.
1 orange
1 shallot
1 jalapeno
small can of pineapple chunks.
 Reply by: SirGreg88      Posted: Jun. 27, 11:23:20 AM     Points: 62    
If the trout is big enough-put the fillets skin side down on a buttered strip of foil(shiny side to the fire). Add a dash of soy to the whole strip(dont use much because it soaks in immediately). Then coat heavily with mayo and sprinkle a ton of lemon pepper over it. Just cook it over the grill uncovered until it flakes. The burnt ends are my fave. An old friend told me about this years ago and I never tried it because it just sounds wrong. This was the very first mistake I ever made in my entire life!! It is awesome. We do it with salmon almost every time.
 Reply by: JIGORNAUT      Posted: Jun. 27, 12:31:26 PM     Points: 324    
I like putting mine on the grill so the belly is settling on the grates, kind of like a tent, medium heat maybe a little lower, kind of depends on the size, cooked for about 15 min or so, the skin kind of puffs up and seals in the moisture, if you get it right the meat will be juicy and not dry, but cooked, I like mine simple, salt and pepper, with lemon squeezed on it, with a baked potato.
 Reply by: esoxrocks      Posted: Jun. 27, 1:13:10 PM     Points: 2498    
I like gone fishinís post. Throw them out and buy some flounder, sole, or tuna. If you must cook them, smoke the hell out of them so no taste remains.
 Reply by: RogBow      Posted: Jun. 27, 3:23:33 PM     Points: 1871    
Brine and smoke them.
 Reply by: Boynamedsous      Posted: Jun. 27, 5:25:33 PM     Points: 9    
I stuff the cavity with butter, fresh thyme, lemon slices and artichoke hearts. Add a splash of white wine ( a little cider or beer will work. Salt and pepper and wrap in foil. Cook over medium hot coals 5 minutes a side approx. Careful when you unwrap, but the butter, wine and artichokes make an excellent little sauce.
 Reply by: bron      Posted: Jun. 27, 6:19:02 PM     Points: 37348    
All these recipes look great guys. I do mine in a foil boat too and dill and garlic are always in the mix.
 Reply by: Fishycolo      Posted: Jun. 27, 6:32:09 PM     Points: 3    
Thanks guy i am going to try some of these recipes some are interesting. See how it turns out . tight lines every one.
 Reply by: bobcats92      Posted: Jun. 27, 8:14:57 PM     Points: 333    
Gotta have garlic and dill, bron is spot on with that. If you're feeling fancy, try making a lemon butter caper sauce on the side. I love keeping a rainbow every now and again. That's a restaurant quality meal if you can cook it right.



TL
 Reply by: nparker      Posted: Jun. 28, 1:23:48 PM     Points: 1802    
I agree, only orange or red meat. These fish are fed on shrimp and lobster. Well, scuds and crawdads. Put your spice in the belly. Rub salt on the skin and lay them on the grill, lid on is best. Turn them over to cook on both sides. The key here is the salt on the skin that makes it tough and keeps the fish from breaking up on the grill. A charcoal grill is best.
 Reply by: Ajax5240      Posted: Jun. 28, 4:18:27 PM     Points: 29789    
Iím with GoneFishin and Esox. Itís just not a fish that I find enjoyable. I love eating fish, but.. trout isnít one of em. The orange meat ones are better, that part Iíll agree on.
 Reply by: Forkin-Fish      Posted: Jun. 29, 10:08:22 PM     Points: 10    
Wisk together extra virgin olive oil and lemon juice 1:1 ratio and set aside
Rub the fish inside and out with good extra virgin olive oil
Rub the fish inside and out with finely chopped garlic
Stuff the cavity with thinly sliced lemons, thinly sliced fennel
Bulb and a bunch of fresh dill
Sprinkle both sides of fish with salt and dried oregano
Grill turning once until done
Put fish on serving dish and drizzle with the (olive oil & lemon juice mixture)

Enjoy!
 Reply by: GoNe_FiShIn_11      Posted: Jun. 29, 10:19:31 PM     Points: 11880    
^^ now that sounds good. The only way I will eat trout now a days is fresh out the stream cooked over a camp fire. I do agree with the pink meat is so much better eating.
 Reply by: spawnbags      Posted: Jul. 2, 4:56:52 AM     Points: 1    
Baste with butter,and texas road house steak seasoning
 Reply by: Killerfihser      Posted: Jul. 2, 8:23:28 AM     Points: 507    
Make a 3" slit in the stomach cavity and clean out the entrils including the blood line. Stuff cavity with dill, cilantro, green onions, mint, and ginger. Squeeze lime and add salt and pepper to the herbs. Close stomach cavity with tooth pick and season fish with cajun seasonings. deep fried whole and squeeze lime over it.

Dipping suace
Lime
sugar
fish sauce(optional) or salt
fresh thai chilli (thin slice)
garlic minced
splash of vinegar


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