Barbed Gill Trout Recipes

BARBECUED TROUT

Steps:

• Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

BARBEQUED STEELHEAD TROUT

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
• Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

QUICK GRILLED TROUT

Steps:

• Clean trout and remove heads.
• Preheat grill to searing temperature around 400 degrees.
• Coat outside of trout with oil.
• Sprinkle salt and pepper on inside of trout.
• Add lemon juice to trout if desired.
• Reduce grill heat to medium or 250 degrees and place trout on grill.
• Trout cook quickly and should be flipped when grill side has just become white.
• Trout are finished when all meat is white and flaky (don't over cook).
• Serve trout immediately.