looking for good trout recipes

[polock]

wanting to try something different with the trout aside from filleting and frying??? share your best please

[brittsnbirds]

I personally choose the ole butter, garlic, salt and pepper wrapped in foil and cooked on the grill.

I'm sorry but I like the KISS method.

Oh yea, a glass of Chardonnay.

[Phil Lilley]

I have a microwave recipe someplace here.

[Terry Beeson]

I keep hearing they are good smoked... But I can't seem to keep the end lit...

I'm with britts... Lemon, garlic, onion, butter... and something like Mrs Dash or Cavender's... in foil... on the grill or in the oven.

I'm willin' to bet the farm that you could sub trout flesh for the shrimp in Leonard's seahorses and come out with a fine piece of cuizine...

I do wish I had the recipe this little place down in Texarkana use to serve... Pan fried butterflied trout.... YUM YUM! Made trout worth eatin'....

[Gavin]

I like then in foil on the grill or oven, I also like them smoked.

The trick to smoking them is to soak them in brine overnight before you smoke them (but not longer or they get too salty). Make your brine in the container you intend to soak the trout in. Fill the container with enough water to cover the trout, then add salt until a raw egg will float in the brine. Then add a cup of brown sugar, and 2-3 cap fulls of Zataran's liquid crab & shrimp boil. Add whole trout with skin on and soak overnight.

Remove the trout from the brine and let them sit on a cookie racks for about an hour before you smoke them. There skins should look slimy and be sticky to the touch. Its important to let the slime layer (pelicle) form before smoking to help hold the juices in. Smoke the trout with your wood of choice. When done wrap them in foil and refrigerate. Eat them cold. Cheers.

[WebFreeman]

Is it best to butterfly them or the just the standard gutting? Butterflying looks like a lot of work, but boneless would be nice, esp. for our squeamish wives and kids.

[Thom]

Here is one way that we prepare trout for a change:

Gut and scale the fish and stuff with a dressing made from corn bread stuffing as follows:

Saute onion, celery, and green pepper in butter. just before the onion turns waxy add very small salad shrimp or crab meat if you want to splurge Add to the corn bread stuffing with enough chicken broth to moisten the dressing per package instructions.

Salt and pepper inside of trout and stuff with dressing. Add a strip or two of bacon on top. Bake in over at 350 degree until flaky.

The finished product can be eaten by lifting the skin off of the fish and the meat will pull off the bone easily.

We also sometimes just filet the fish and wrap the filet around the stuffing putting the remained of the stuffing around the fish. Bake same as above.

Good for being boneless enough for kids to enjoy.

Either of these two recipes can be cooked on a grill outside by placing the fish on foil.

Hey! I'm getting the urge to go to the freezer for a couple of Taney trout.

[brittsnbirds]

If your family is bone shy, you might score your fillets approx. 1/8 of an inch. It allows the hot grease to get in there and fry those little fellers up.

If it's just myself and my cousin I usually don't score the entire fillet, just the little rib bone area!

[trout fanatic]

I cannot remember the name of this recipe but it think it is called waterwheel trout or some such thing. Regardless, I have tried it and it is good. You will need some trout fillets (preferably boneless and skinless), 1 stick of margarine, 1/4 cup of good white wine and 1 cup of seedless white grapes. Melt the margarine slowly and pour half of it in a baking dish. Add the wine and grapes to the remainder of the margarine and slowly bring to a simmer. simmer for about 8 minutes. Add fillets to baking dish and pour the wine mixture over them. Broil for about 15 minutes until fish flakes easily. Remove fillets and pour some of the sauce over each. Good stuff

[Whiskey Joe]

I typically cook them on the grill (charcoal, not gas).

Take a gutted trout, salt and pepper the skins, put some fresh fruit in the gullet (best ever was freshly picked strawberries), and lay it right on the grill.

I used to put butter in there also, but forgot last time and they were better without.