Trout recipe

[fishstew]

Who's got a good trout recipe they would like to share. A campfire or grill recipe would be great if you've got one. Thanks.

[Salmonsmoker]

Fishstew,

Please see posting by Zugbug from a few weeks ago. If you do not have that recipe on your screen, go to the bottom of the forum and change the number of days. The posted recipe is for cooking trout over a campfire. Hope you enjoy it.

Salmonsmoker

[Shoeman]

Here's a simple one.....
Trout, salt, lemonpepper and dillweed. Wrap in foil, flip and eat.

[Kevin]

Mine is similar,or I guess the same. But here are a few more details as I muddle through it.
Lay a large sheet of tinfoil. Add trout. Add diced redskin potatoes. Add green and red peppers, and diced or thinly sliced onion.
In small metal pan, melt butter. Add garlic, cayenne(sp) pepper and oregano to the melted butter and stir well.
fold up the edges of the tinfoil. Pour the seasoned butter over the fish and vegetables. Add another sheet of tinfoil to form a bag by folding (hemming) all the sides.
Throw it on the grill. you can shake the bag up a little to spread the seasoning, and flip it over when you wish. All the seasoning and juices are contained.
When done, slit the top and scoop out portions like you would any cooking pot.
Riverside or on the deck its pretty darned good.
-Amos

[fishstew]

Thanks. It smells good just reading these.

[Salmonsmoker]

There are a lot of sports men and women out there who have excellent recipe's for fish and game. On the MS site we have the opportunity to share our knowledge and help fellow outdoors persons in their game preparation. Glad to see the posts.

Salmonsmoker

[dperry6968]

This is a great recipe that even non fish (trout) lovers go wild over. I finish it on the grill vs. oven and it is much better. This even makes frozen trout from last year's catch taste good!

Doug

BACON AND SAGE PANFRIED TROUT

24 slices of bacon
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled, plus fresh sage springs for garnish
8 trout (about 10 ounces each), cleaned and boned, leaving the head
and tail intact
about 2 cups yellow cornmeal for coating the trout
1/3 cup olive oil
lemon wedges for garnish

In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.

Preheat the oven to 375°F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.

Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.

Serves 8.


Gourmet
April 1993

[Labrat]

Ingredients
1 cup of soy sauce
chili peppers to taste
garlic to taste

Hardware
Fish cooking rack
Mortar and pestle (something to roughly grind stuff)



Make diagonal slices in the fish from the dorsal area down 70 or 80 degrees towards the mouth of fish every ¾ or 1 inch.

Add the peppers and garlic to the soy sauce the day before you plan to cook your fish. Keep the stuff in a container the refrigerator. Every time you get a beer give the container a slight shake. Drink lots of beer or have a poker party and have all the players shake the container when they get a beer.

Use a teaspoon to drizzle the soy sauce mixture on the fish in the rack. Yes the mixture does not appear to stick with the fish. I think the fish oils prevent the mixture from being able to stick to the fish.

Grill the fish. Using the teaspoon, drizzle more of the mixture over the fish while they are cooking.

The cooking time is very short. Experience with cooking fish is necessary.

The number of chili peppers you use is dependant on the type of pepper and your heat capacity. I prefer to use dried chilies of low heat because the flavor is better for my taste preferences.

The number of sections you use from a clove of garlic is also taste dependant. I use three sections because I like garlic.

I use a mortar and pestle to grind the peppers and the garlic. Some of the hotter dried peppers I just break up with my fingers. Yes I learned a lesson and now wear gloves to break up chili peppers.

I use a fish rack thingy that I can get two trout in. I grill with direct heat. Wrapping fish in aluminum foil is just steaming fish. I want the aroma of wood or charcoal with my food when I grill.