Grilled Trout With Parsley Recipes

GRILLED LAKE TROUT RECIPE (HOW TO COOK TROUT ON THE GRILL)

Grilled Lake Trout Recipe (How to Cook Trout on the Grill) image

This grilled lake trout recipe is the EASIEST way to cook lake trout in less than 15 min. Cooking trout on the grill is as easy as seasoning + grilling!

Provided by Emily Dingmann of myeverydaytable.com

Categories Dinner

Time 12m

Number Of Ingredients 4

Ingredients

4 6-oz. lake trout fillets
2 Tbsp. butter
2 tsp. old bay seasoning OR 4 cloves minced garlic
salt and pepper to taste

Steps:

Heat grill to medium-high heat.
Place pats of butter on lake trout, flesh side up.
Season as desired. Sprinkle lightly with old bay seasoning or minced garlic if using. Otherwise season with sea salt and black pepper to taste.
Add filets to a fish grill pan or aluminum foil.
Cook for about 3-5 minutes per side, until fish flakes easily. Thinner pieces will only take 3 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 255 calories, Sugar 0 g, Sodium 53.7 mg, Fat 11.6 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 0.5 g, Fiber 0 g, Protein 35 g, Cholesterol 115.6 mg

FOIL BARBECUED TROUT WITH WINE

Foil Barbecued Trout with Wine image

A quick, easy and delicious way to cook trout.

Provided by MICHELLE0011

Categories Seafood Fish

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

2 trout, cleaned and head removed
¼ cup dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

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.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 1.7 g, Cholesterol 231.6 mg, Fat 23.3 g, Fiber 0.2 g, Protein 70.1 g, SaturatedFat 9.8 g, Sodium 191.2 mg, Sugar 0.5 g

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Grilled Butterflied Trout with Lemon-Parsley Butter image

Provided by Bobby Flay

Categories main-dish

Time 1h22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or canola oil
Kosher salt and freshly ground pepper
Lemon-Parsley Butter, recipe follows
Parsley sprigs, for garnish
Lemon wedges, for garnish
1 stick unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

GRILLED BUTTERFLIED RAINBOW TROUT

Grilled Butterflied Rainbow Trout image

Provided by Emeril Lagasse

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Olive oil
1 head escarole, cleaned
2 pounds baby artichokes, cleaned and halved
5 plum tomatoes, halved
5 shallots, halved
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
2 cups flour
Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons aged balsamic vinegar
2 teaspoons very fine grated lemon zest
2 tablespoons minced fresh parsley
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat a grill.
Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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