What is the best way to cook fresh caught Rainbow trout?

Question

I just took my son fishing and we caught 5 beautiful trout, we want to cook them on the grill, any suggestions?

Answer 1

Grilled Whole Trout
You may substitute your favorite whole fish.

4 small whole trout
Lawry's Seasoned Salt
2 lemons, sliced
4 sprigs fresh basil
4 green onions
Olive oil
Creole Butter Sauce

Sprinkle inside and outside of trout with Seasoned Salt; let stand 10 to 15 minutes. Place several lemon slices, basil and green onion securely inside of trout; brush outside generously with olive oil. Grill trout in grill basket over medium-high heat 5 minutes on each side or until fish just begins to flake. Serve warm Creole Butter Sauce over trout.

http://www.bigfishtackle.com/cooking/cooking_trout.htm

Answer 2

Cooking Fresh Trout

Answer 3

This Site Might Help You.

RE:
What is the best way to cook fresh caught Rainbow trout?
I just took my son fishing and we caught 5 beautiful trout, we want to cook them on the grill, any suggestions?

Answer 4

My WORD my mouth is watering!!!! Take off the head, de-gut it and grill. I'd rather saute the thing in butter but whatever pops your corn. You'll have to use aluminum foil because it will literally fall apart when it's done. When it's done, grasp the spine at the head end, raise it up and half the meat will fall off the bones. Turn it over and do the same for the other side. You can add a whole bunch of stuff but you'll cover up the delicious taste of the meat. Yum, yum.

Answer 5

Gut the fish and scale it, but leave the skin and head on (if it doesn't bother you to look at it). Lay fish on some aluminum foil. Fill the abdominal cavity of the fish with butter, beer, salt and pepper. Fold the aluminum foil up around the fish, leaving a small opening in the top of the package for the steam to escape. You can now either toss the foil package onto the coals of your campfire or on the grill of your barbeque.

Answer 6

The easy and best way! Gutted with head on(wrapped in foil) olive oiled in/out, salt and pepper, lemon slices, pat or 2 of butter inside; baste with a sauce of butter, salt, pepper, hot sauce; or, gutted, oiled, s&p, fine grained corn meal/flour/cajun spice, lard melted in a black iron pan; make sure lard is melted but not burning; toss in and fry an couple minutes each side; Don't forget to eat the cheek meat! Yummy!

Answer 7

Fresh fish is best grilled with no seasonings. It's fresh so the flavor will come through very well. Seasoning or adding butter to it will be an insult.

Answer 8

MMMM...Filet them, U can encrust them in pistatios or a similar
nut (grade the nut in-2 a fine shaving) (make sure U leave the
skin on the back of the trout) Roll the front in the shavings.
Pan sear the trout, there's a "sweet-corn-butter sauce" that goes
great w/that. Serve w/spaghetti squash & broccolini. It's a GREAT dish.!!

Answer 9

Clean the fish well,lay them on foil,add a little butter,salt,pepper,garlic,a nice squirt of lemon or lime juice and a few drops of vinegar,wrap them well.It is best to double it up in foil,make sure their wrapped tightly.Flip the fish a few times on a nice warm grill it will only take 20 to 30 minutes.

Answer 10

mix a little lemon juice & melted butter with a small amount of worchestrshire sauce, season with salt & pepper to your liking. brush that on the inside. if possible to fillet the trout, leave skin on. cook on low heat skin side down , turn them over to finish.