Coaled And Tinned Trout Recipes

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COALED AND TINNED TROUT



Coaled and Tinned Trout image

Up here in Wyoming, I do a lot of fishing. I prefer my trout fried, but at a barbeque, this is the best.

Provided by ICCULUS

Categories     Fish Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 whole (10 ounce) trout, pan-dressed
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon ground cayenne pepper
½ teaspoon lemon pepper

Steps:

  • Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
  • Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist).
  • Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
  • Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 2.4 g, Cholesterol 55.7 mg, Fat 10.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 4.5 g, Sodium 135.5 mg, Sugar 1.8 g

CANNED TROUT



Canned Trout image

Make and share this Canned Trout recipe from Food.com.

Provided by Serena 485247

Categories     Trout

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 2

table salt
6 average sized cleaned whole trout (with heads tails fins chopped off)

Steps:

  • Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
  • Clean and sterilize the jars check for cracks etc.
  • Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
  • Seal jars tight but not too tight or will crack,.
  • Set on wire rack in cooker and add 3 inches of water.
  • Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
  • DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
  • Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
  • Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

Nutrition Facts :

FILLET OF TROUT WITH TOMATO



Fillet of Trout with Tomato image

Provided by Daniel Young

Categories     Olive     Onion     Tomato     Bake     Quick & Easy     Trout     White Wine     Fall     Capers

Yield Makes 4 servings

Number Of Ingredients 11

4 trout fillets, about 6 ounces each
Salt
1 tablespoon capers
2 tablespoons green olives, pitted
8 to 10 pearl onions, chopped
1 pound ripe plum tomatoes, chopped
1 tablespoon chopped parsley
1 clove garlic, chopped
1 cup dry white wine
3 tablespoons olive oil
Freshly ground black pepper

Steps:

  • 1. Preheat the oven to 425 degrees.
  • 2. Place the trout fillets on an oiled baking dish and season with salt.
  • 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
  • 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.

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