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With the Illinois trout season opening on Saturday I was wondering if anyone had any recipes for rainbow trout that they would care to share? I definitely am thinking about smoking a couple in the electric smoker. Of course this is all pending on my luck this weekend. So feel free to share any secrets to catching these guys. :D
Crappie on the Smoker: 4 parts bourbon 1 tbsp Dales Seasoning 2 tbsp brown sugar. Marinade 4 hours. Cook 275 deg to 325 deg for 25 minutes. Yum
Trout Roma
butterflied trout
salt & pepper
fresh basil leaves
Roma tomatoes, sliced in thin rounds
olive oil
Lay the trout out flat, skin side down. Sprinkle flesh w/salt & pepper. Cover one side with a layer of basil leaves, top with a layer of tomato slices, then fold over.
You can prep ahead to this point and keep refrigerated until you're ready to cook.
Preheat oven 425
Optional step: before putting trout in oven, brown on one side with a little olive oil. Remove from heat and flip fish. It's ready for the oven. You can bake immediately or hold while you brown others. If you don't have an oven-proof skillet, you can brown fish and transfer to foil/parchment lined baking pan.
Bake: rub skin lightly with olive oil if you didn't brown it first. Sprinkle skin w/salt & pepper. Bake until flesh just begins to separate--about 6 minutes if you browned them, 10-12 minutes if you didn't.
Serve as is, or with a side of drawn butter or basil aioli.
That sounds good...probably going to try that one!
I've been known to cook them on a campfire. Just wrap in tin foil with butter and peppers in the belly; although personally I don't like trout all that much, I find it is really only good when mixed in with something else.
Hey Farmboy, have you ever had Trout Amandine? It is de riguer where I'm from. If you don't know about it, you should. http://www.seriouseats.com/recipes/2...ne-recipe.html
Remove head, guts and that gig vein on the inside of the stomach next to the back bone. Marinate in Italian dressing, put a few pats of butter inside the cavity, wrap in foil and grill.
How does the skin turn out when you grill them in foil?
Like Abu65 said but wrap with bacon with tooth picks to hold bacon wrap in tin foil.We also use the fish(wire baskets )(walmart) in grill section (different sizes) and put on grill until done.We live on the world famous(trout) fishing can catch 100 a day!!( But only keep enough to eat) White River!!!! Trout magnets under a float or Zig Jig's!!! the Rebel Crawdad is hard to beat!! espically the one with chartuse on the side (hard to find) in our area!!!Quote:
Originally Posted by Abu65
It's hard to explain the skin, but it kind of peels wright offand you can usually pull the back bone out with the rib bones still attached.