Plank Grilled Whole Trout Recipes

PLANK-GRILLED GINGER-HERB TROUT

Steps:

• Soak planks in water at least 1 hour. Combine butter, ginger, herbs, honey, lemon zest, salt and pepper in a small bowl., Place planks on grill over direct medium heat. Cover and heat 3 minutes or until light to medium smoke comes from the planks and the wood begins to char. (This indicates the planks are ready.) Turn planks over and place on indirect heat., Spread herb mixture over flesh side of fillets. Place fish on planks, skin side down. Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork.

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.

PLANK GRILLED WHOLE TROUT

Steps:

• Place the planks in cool water and allow to soak for at least 2 hours or up to overnight.
• Heat grill to between 375 and 400ºF.
• Brush the trout, inside and out, with olive oil and season with salt and pepper. Place the trout onto the planks, belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120ºF on an instant-read thermometer, 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is, or deboning and serving.

RAINBOW TROUT ROASTED ON A CEDAR PLANK

Steps:

• Prepare and preheat your grill by building a fire on 1 side of the grill.
• In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank.
• Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.

GRILLED WHOLE TROUT

Steps:

• Preheat a grill to medium-high heat.
• Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
• Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
• Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

GRILLED WHOLE TROUT RECIPE BY TASTY

Steps:

• On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
• 2, Generously season the fish with salt and pepper on all sides, including the cavity.
• Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
• Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
• Brush both sides of the fish generously with olive oil.
• Preheat the grill to 350˚F (180˚C).
• Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
• Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
• Enjoy!