Grilled Apple Spice Trout Fillets Recipes

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

BARBECUED TROUT

Steps:

• Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

QUICK GRILLED TROUT

Steps:

• Clean trout and remove heads.
• Preheat grill to searing temperature around 400 degrees.
• Coat outside of trout with oil.
• Sprinkle salt and pepper on inside of trout.
• Add lemon juice to trout if desired.
• Reduce grill heat to medium or 250 degrees and place trout on grill.
• Trout cook quickly and should be flipped when grill side has just become white.
• Trout are finished when all meat is white and flaky (don't over cook).
• Serve trout immediately.

GRILLED STEELHEAD TROUT

Steps:

• Lightly oil the grate of your grill. Arrange lemon slices on the grate so they overlap slightly and form a shape slightly larger than your trout fillet.
• Preheat grill for medium heat to 350 degrees F (175 degrees C).
• Heat olive oil in a small skillet over medium-high heat.
• Saute garlic and onion in the hot oil until the garlic browns slightly, 2 to 3 minutes; season with salt and pepper. Squeeze the reserved lemon ends over the garlic mixture.
• Gently lay the trout fillet onto the lemons with the skin side down. Brush the garlic mixture over the top of the fish.
• Cook trout on hot grill until the fish flesh flakes easily with a fork, about 10 minutes.

GRILLED APPLE SPICE TROUT FILLETS

Steps:

• Pat fillets dry; arrange, skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt ; brush some of the sauce onto fillets.
• Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.

GRILLED STEELHEAD TROUT FILLETS WITH LAVENDER BUTTER

Steps:

• To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
• Cook over high heat until the mixture is reduced by half.
• Reduce the heat to very low and remove the pan from the heat.
• Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
• Regulate the heat by moving the pan on and off the burner.
• The sauce will gradually thicken to the consistency of heavy cream.
• Remove from the heat.
• Stir in the lavender leaves.
• Preheat the barbecue to high.
• Salt and pepper the fish.
• Dip both sides in the flour, then into the oil.
• Grill 2-3 minutes on each side until done to your liking.
• Remove from the grill and place on heated plates or a large platter.
• Pour the sauce over the filets and serve immediately.

GRILLED CAMPFIRE TROUT DINNER

Steps:

• Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.