Trout Recipes - Great ways to Cook you Catch
By Bob Ives
Trout is very easy to cook. The biggest trick is to not overcook it,
which makes the meat tough. Cooked it just to the point where the flesh
turns white and easily flakes off the bone with a fork. Good methods for
cooking trout include frying, baking, steaming and grilling.
Glorious Grilled Trout
Place some aluminum foil on the grate of a gas or charcoal grill and
punch several small holes in it so the smoke can come through foil. Heat
up the grill to low to medium heat. Don't cook the trout on high heat.
Salt and pepper the trout and sprinkle some lemon and paprika on it. You
could also drizzle a little olive oil or melted butter on it if you
like, as well as a slice of onion. Cook until the meat is white and
flakes easily. Since you have the grill going already, you could cut
some zucchini in half lengthwise, put a few small slits in the underside
(not the skin side) and drizzle with olive oil or melted butter, add
salt and pepper and grill them face down for about 10 or 15 minutes
before adding the trout. Let them finish cooking while the trout cooks.
Convenient Campfire Trout
This is basically the same as the grilled trout, but your going to be
cooking on campfire coals. Place the trout in a large piece of aluminum
foil and season it with salt, pepper and lemon (add paprika if you
like). and place a slice of onion on top. Wrap the trout up in the foil
and place it on some hot coals in the campfire (not directly over the
fire). Check it in about 10 minutes and put it back for a few if you
need to. Cook the trout until the meat is white and flakes easily. As a
side, you could drizzle some potato wedges with olive oil, salt and
pepper them and wrap them in foil. Put these in first because they will
take longer to cook. Also try wrapping buttered zucchini or onions in
foil and cooking them. Maybe 20 to 30 minutes. And they call this
roughin' it?
Savory Steamed Trout
On this one, you can use fresh cut vegetables or a bag of mixed
frozen vegetables. You need a mix of vegetables of your choice, like
cauliflower, broccoli, summer or yellow squash, green beans, snow peas,
red or yellow bell peppers, etc. Make sure the veggies are cut into bite
sized pieces. Place them in a skillet with just enough water to cover
them about a third of the way. Season with salt and pepper. Cover and
bring to a simmer and steam them for just a few minutes, but leave them
a little crisp. Now, place the trout right on top of the vegetables and
season with salt, pepper, paprika and lemon juice. You can add a slice
of onion on top if you like. Steam until the fish is white and flaky.
Very good and very healthy.
Saucy Sautéed Trout
Put a half stick or more of butter in a frying pan and melt on low
heat. Dust the trout with flour (don't over-coat) and sauté in the
butter. After the trout is done (white and flaky), remove from the pan
and add a little cooking sherry. Only add a little at a time and stir in
to make a nice sauce. Pour the sauce over the trout and serve. Hide it
from the rest of the family because you'll want it all to yourself.
Baking, Broiling And Frying Trout
For baking, just follow the guidelines from the above recipes. Season
as above and bake in a slow oven, about 325 degrees, and check in 10 or
15 minutes. For broiling in the oven, season the same way and check in 5
to 8 minutes. If you prefer fried trout, coat well with flour and fry in
hot oil for a few minutes on each side until the meat flakes easily. Let
me know what time dinner is and I'll be there. |
