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Grilled Rainbow Trout Recipe for Rainbow Trout

Title: Grilled Rainbow Trout
by baystateangler
Type: Entree
Servings: many
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients: Fresh Trout (about 1-pound each), gills removed
Coarse salt or sea salt
Freshly-ground pepper
Other seasonings to taste (optional)
Thin-sliced lemon or lime (optional)
Aluminum foil
Directions: When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish. Brush the inside and outside of the trout with a little olive oil. Sprinkle salt and pepper on the inside and outside of the trout. If you desire, you can also stuff the inside cavity of the trout with lemons or lime slices.Prepare aluminum foil into approximately 16 by 16-inches squares. Prepare individual foil squares for each trout to be cooked. Either spray aluminum foil with non-stick spray or use the non-stick aluminum foil (dull side toward the trout).Making sure that the trout are in the middle of each square, fold up the aluminum foil loosely, grabbing at the edges and crimping together tightly to make a packet. You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
Wrapping Trout in Aluminum Foil

Wrapping Trout in Aluminum Foil

Wrapping Trout in Aluminum Foil



When ready to grill, preheat your barbecue grill. Place prepared trout packets onto your preheated grill with indirect heat. Close lid and cook approximately 15 to 20 minutes (depending on the size of your fresh trout). To test for doneness when cooking the trout, insert a fork at the thickest point of the fish (through the aluminum foil). Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 140F.When the trout are cooked, remove from grill, carefully remove from the aluminum foil, and serve on individual serving plates. Serve with a slice of lemon for a slightly fresher, livelier taste.

Other Notes:
Date Added: 04/29/15 06:46 PM


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