SHARKEY'S BARBEQUED TROUT
Steps:
- In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
- Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
- Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat.
- Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 8.9 g, Cholesterol 99.1 mg, Fat 10.5 g, Fiber 0.3 g, Protein 36.2 g, SaturatedFat 1.9 g, Sodium 1551.8 mg, Sugar 6.6 g
BUD AND ALLEY'S BARBEQUED SHRIMP
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
- For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
- Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
- Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.
BARBECUED TROUT
This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
SHARKEY'S BARBEQUED TROUT
Delicious rainbow trout is marinated in a tangy sauce with rosemary, then barbequed on the grill.
Provided by Sharkey
Categories Fish Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
- Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
- Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat.
- Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 8.9 g, Cholesterol 99.1 mg, Fat 10.5 g, Fiber 0.3 g, Protein 36.2 g, SaturatedFat 1.9 g, Sodium 1551.8 mg, Sugar 6.6 g
BARBECUED STUFFED LAKE TROUT
Make and share this Barbecued Stuffed Lake Trout recipe from Food.com.
Provided by Chef mariajane
Categories Trout
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak toothpicks in water for one hour.
- Heat 3 tablespoons of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool.
- Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
- Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish.
- Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity.
- Preheat grill to 375°F.
- Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side.
- Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.
Nutrition Facts : Calories 472, Fat 29.8, SaturatedFat 4.8, Cholesterol 149.6, Sodium 436.4, Carbohydrate 11.7, Fiber 1, Sugar 2, Protein 37.8
BARBEQUED STEELHEAD TROUT
A steelhead is really just a rainbow trout that has been to either one of the Great Lakes or to the ocean for most of its life and has returned to it's birthplace to spawn. This is a twisted way to serve steelhead or any other trout or salmon. It may sound odd, but this is a delicious dish.
Provided by zeppelin68
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
- Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 4.3 g, Cholesterol 100.7 mg, Fat 16.2 g, Fiber 0.1 g, Protein 28.8 g, SaturatedFat 7.3 g, Sodium 220.8 mg, Sugar 2.9 g
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