Coaled And Tinned Trout Recipes
COALED AND TINNED TROUT
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
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
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
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
Provided by Daniel Young
Categories Olive Onion Tomato Bake Quick & Easy Trout White Wine Fall Capers
Yield Makes 4 servings
Number Of Ingredients 11
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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