O
osmosis
Well-known member
Try garlic, onion, ginger and lemon pepper, then put a piece of bacon in the body cavity.
yoshida's teriyaki sauce makes for some good fish too.
yoshida's teriyaki sauce makes for some good fish too.
Timber said:Sesame Trout (this is from my weak memory, so no guarantees - experiment)
Fillet the trout. Heat butter and olive oil in a fry pan with a dash of sesame oil. Squeeze lemon juuice on the meat side of the fillets and sprinkle with salt and pepper. Dip the meat side in whole sesame seeds and fry meat side down first until light brown. Turn trout fillets over and finish off. It should be lightly browned on both sides. Hope it turns out because its really good when it works.
chrishophoto said:Grilled Trout with White Beans and Caper Vinaigrette
If you've got some fresh-caught trout, we know just what to do with it. This incredible main-plus-side requires very few ingredients and is easy enough to make at your campsite or cabin. (And you can use store-bought, too: In that case, you should ask your fishmonger to bone and butterfly the whole trout for you.)
2 SERVINGS
PREP: 30 MINUTES
TOTAL: 30 MINUTES
INGREDIENTS
1/4 cup (1/2 stick) unsalted butter
1 tablespoon olive oil
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 tablespoon drained capers
1 teaspoon chopped fresh rosemary
1 15-ounce can white beans, rinsed, drained
1 teaspoon finely grated lemon peel
2 10-ounce cleaned boned butterflied trout
1 cup coarsely sliced arugula
PREPARATION
· 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.
Irishrover said:I tried a trout almondine once my wife looked at it and would not touch it. So for me it was back to the basics and simplicity. The key for me is a cast iron pan and gas stove. Flower salt and peper olive oil and save the lemon for the plate. Osmoisis I'm going to try the bacon for sure. Chris your recipes sound great too. But I could not force my hand to pour white wine into a hot pan. It would have to go into a cool glass to go with the trout. :lol: Timber I like that sesame oil one might have to give it a try. Here are a couple of pics of a dinner I cooked for my self usuing the simple recipe. Yes I ate all four of them and they were steelhead from Lake Simtustus.
You can cook the fish you catch there anyway you want. However it seems we have some excellent cooks here on this forum and I think I'll try some of their recipes!wormosa said:where is lake simtustus at?
Irishrover said:Chris your recipes sound great too. But I could not force my hand to pour white wine into a hot pan. It would have to go into a cool glass to go with the trout. :lol: