Grilledtroutwithgarlicbutter Recipes

GRILLED TROUT WITH CASHEW AND GARLIC BUTTER

Steps:

• Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
• Brush the fish lightly with oil, and season with salt and pepper both inside and out.
• Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
• Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
• Add the lemon juice with more salt and pepper to taste and heat through.
• Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

GRILLED TROUT WITH GARLIC BUTTER

Steps:

• Combine marinade ingredients and pour over trout that are in single layer glass or other non metal dish. cover and refrigerate a minimum of 30 minutes.
• Place butter and other ingredients in bowl and mix together with a fork until well blended.
• Over hot coals or medium heat grill place trout and cook 3-4 minutes per side, turning only once.
• Serve immediately with butter.

HOT GRILLED TROUT

Steps:

• Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
• Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

GRILLED TROUT WITH GRAPE LEAVES

Steps:

• Seafood Alternatives: small salmon, small bluefish, small Arctic char
• In a medium bowl, combine the cooked rice, lemon juice, olive oil and lemon zest with salt and pepper to taste.
• Preheat a barbecue grill or preheat the oven to 375 degrees.
• Thoroughly rinse the fish inside and out and pat dry with paper towels.
• Spoon the rice mixture into the cavity of each fish.
• Lay 6 grape leaves in a rectangle on the work surface, slightly overlapping so there are no large gaps.
• Set one of the trout on top and wrap the leaves up and over the fish.
• Lay another leaf or two on top of the fish if necessary to fully enclose it.
• If grilling, tie a few pieces of kitchen string around the fish to secure. Repeat with the second fish.
• Brush the grill with oil and cook until the fish is just opaque through (make a small slit through the leaves to check), 4 to 6 minutes on each side.
• Alternatively, put the fish in an oiled baking dish and bake for about 20 minutes.
• Discard the strings and serve.