1. Give fishing pole, tackle, bait, and stringer to 1 or more kids; send them down to the creek, stream, lake to catch trout
2. Open beer, sit back in chair, consume beer
3. When kids come running back to camp with full stringers, fire up the grill! If they haven't already, tell those kids to gut and clean those fish quick.
4. Throw down sheet of aluminum foil on grill. Optionally, add soaked wood chips.
5. Prepare trout: Rub butter inside and outside fish. Throw a little extra butter on aluminim foil sheet on grill and throw down some lemon slices and parsley flakes while you're at it. Add a dash of kosher salt and fresh ground pepper to fish and foil too if you want.
6. Splay the trout (open its sides outward) and stand fish so it's upright on aluminum foil on the grill.
7. After 3 minutes, roll fish on its side, cook about 5 minutes; roll to other side and repeat. Cook total of 12-15 minutes or until eyes look cloudy (fish's eyes, not your eyes) and meat is opaque. Skin should easily peel right off using just a fork or your fingers.
8. Remove from grill, pull off skin, pull meat from skeleton (find "centerline" on one side--you'll see it, use your fork to pull meat down and away from pine, parallel to bones. Once you get one side off, the skeleton can lift right out to leave the entire second filet in tact on plate.
Squeeze lemon juice over the fish and serve. Since it was swimming around barely 30 minutes prior, you'll enjoy some of the tastiest, freshest trout you can get.
Lazier option: Just throw trout (individually) in sheet of aluminum foil with ingredients, wrap it up, and throw on grill.
Cooking Time: Under 30 minutes
1/2 cup all-purpose flour
Salt and pepper
2 lbs. rainbow trout fillets (also worked with non-filleted trout)
1/2 cup butter (1 stick), divided
1 cup chopped onion
12 oz. fresh mushrooms, sliced
2 tablespoons minced fresh parsley
You will also need: Aluminum foil, grill grate (optional)
For Cooking in an Oven:
Heat oven to 350F. Prepare trout packets as directed above. Bake for 15 to 20 minutes, or until fish flakes easily with fork; turn packets halfway through baking time.
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
I made trout for the first time ever last week. I sauteed them with butter and olive oil, sprinkled with salt, pepper, onion powder and garlic. Delicious.
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