What's the best way to cook trout?

Question

I have some fish in my refridgerator that I'd like to cook, but have no idea how to do so. I'm pretty sure it's trout. The thing is, it's still got all its scales, fins, head, etc. (they have been cleaned though). What's the simplest, yummiest, and healthiest way to cook them?

Answer 1

Leave the scales and fins and head on.
Stuff the belly with garlic and chilli.
Add some olive oil.
wrap in foil
then bake.

Answer 2

The rainbow trout that I generally serve do not exactly have scales, but a smooth skin, that you can leave intact. As they are cleaned, you can fillet them into steaks, or just cook them whole. If you are lucky enough to have the pin bone removed, you can just open them and lay them (heads and/or tails on or off) on a greased sheet of foil (lining a pan), season them (salt and course ground pepper) and maybe a little lemon juice. Broil them for about 8 mins (until the meat is flaky - DO NOT OVERCOOK). They will be just starting to brown on top. Cover with melted butter and toasted almond slivers ... YUUUUUMMMMM!!!!! Enjoy

Answer 3

Lemon Pepper Grilled Trout
This simple trout recipe takes just minutes to prepare and cook but tastes great.

INGREDIENTS:
4 trout
1 tsp. lemon juice
1 Tbsp. oil
1 tsp. grated lemon peel
1/2 tsp. lemon pepper seasoning
1/2 tsp. salt
PREPARATION:

Combine oil, salt, lemon pepper, and lemon peel and rub onto trout. Cover and refrigerate the trout for 1-2 hours. Cook on any George Foreman two sided grill for 2-3 minutes per trout, or until done as desired. Makes 4 servings.

Answer 4

Make a blend up in strengthen in a small plastic bowl it is composed of right here: 60% coarse salt 40% brown sugar some clean or frozen dill weed combine components, mixing nicely. place a lake trout fillet (wiped sparkling, scaled, and with small bones bumped off) epidermis-facet down in a plastic marinating field. Use a 2-piece, precise and backside tightly installation field for marinating). cover the fillet with the blend above, putting extra on the thickest area of the fillet. Lay the dill weed over the precise (you are able to no longer positioned too plenty). positioned the precise on tight and place interior the refrigerator for 3 days, turning over on a daily basis. Take out and drain off the liquid, rinse nicely and pat dry. decrease into 6" chunks and place in zip-lock bags to freeze. To serve a million/2, thaw the fillet then decrease into skinny slices leaving the floor on the table. place some thinly sliced onion rings on buttered rye bread, then precise with the slices of fish. delight in! This fish would be frozen as much as 3 months.

Answer 5

cut off the head and tail. stuff the trout with this mixture: finely chopped mushrooms, minced garlic, fresh dill, finely chopped green onion, and shredded shrimp meat, touch of olive oil. wrap in foil and bake at 350 for half hour. then remove from foil wrap and broil for a few minutes each side, basting it continuously wish a basting brush and the liquid it exuded while cooking. you can drizzle it with fresh lemon juice and fresh parsley just before serving--trout does not need to be scaled the scales are quite edible and tasty when broiled.

Answer 6

TRY THIS:
START WIYH A QUICK MARINATE, YOU'LL NEED-
1-SMALL CAN PINAPPLE
1-SHALLOT
1-TEASPOON SWEET PAPRIKA
1-LEMON (ZEST & JUICE)
SALT & PEPPER
MARINATE FOR BOUT AN HOUR AT ROOM TEMP.

HOT SKILLET-MEDIUM HEAT
BUTTER & OIL

PREP-TROUT -STUFFING
1-LEMON -SLICED
DILL
BUTTER
GARLIC-TO LIKING (I LIKE A LOT!!)

BREADING FOR A CRISPY SKIN
1-EGG/WHITE
MILK
2-TABLESPOONS FLOUR
2-TABLESPOONS CORNMEAL
SALT &PEPPER

MIX THE MARINATE
ADD TROUT &COVER W/WRAP

MIX THE BREADING

STUFF THE TROUT & LET REST
WHILE THE SKILLET COMES TO TEMP.

DIP IN FLOUR
DIP IN EGG
DIP IN CORN

SET IN SKILLET AND DON'T FUSS WITH IT FOR AT LEAST 3-MINUTES KEEP A LID SO IT DOES NOT DRY UP

FLIP -LET COOK 1-2 MORE MINUTES
SERVE ON BED OF RICE W/ A LITTLE
TERIYAKI OR BALSAMIC & LIME

Answer 7

Scale Em First,Then Fry His AZZ

Answer 8

well one way is to take the fish and put it inside some alluminum foil and put some butter a lil bit of garlic salt and roll the foil up tight and put it on a cookie sheet and cook it for about an hour in a 375 degree oven

Answer 9

cut the head off at the gill plate then the tail fin split the rest right down the middle then bake or fry it

Answer 10

You're gonna have to scale it regardless. http://www.activeangler.com/resources/cooking/recipes/trout/trout_index.asp