Bbqd Trout By A True Oregonian Recipes

BLAZINGLY SIMPLE BUT TRUE TROUT

Steps:

• Preheat grill.
• Place fillet, skin side down, in the center of an aluminum foil rectangle. Sprinkle dill over top, lightly squeeze some lemon over, and place a slice of lemon on trout. Fold foil over trout, leaving no air gaps, and fold edges to prevent leaking. Put foil pack on grill and cook for 7 to 10 minutes, or until fish is cooked to your liking. Flip twice during cooking.

GRILLED TROUT WITH OREGANO

Steps:

• Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds); brush grates with oil. Sprinkle exterior and cavity of each fish with 1/4 teaspoon salt, and season with pepper. Tuck 2 lemon rounds and a few oregano sprigs in cavity of each fish.
• Rub each fish with 1/2 teaspoon oil, and place on grill. Cook until golden and firm, about 4 minutes per side. Transfer to a serving platter; drizzle each fish with 1 teaspoon oil. Garnish with lemon wedges and remaining oregano, and serve.
• (Per Serving)
• Calories: 382
• Saturated Fat: 1.3g
• Unsaturated Fat: 6.7g
• Cholesterol: 0mg
• Carbohydrates: 12.4g
• Protein: 54g
• Sodium: 123mg
• Fiber: 5.4g

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE

Steps:

• Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
• Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
• Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

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.