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.
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: 6/27/2020 8:58:59 AM Points: 6342
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: SirGreg88 Posted: 6/27/2020 11:23:20 AM Points: 80
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.
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.
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.
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.
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.
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)
Reply by: Killerfihser Posted: 7/2/2020 8:23:28 AM Points: 601
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