how to cook a huge, whole trout
- Erika Apr 25, 2005 03:35 PM
My boyfriend caught a 6 1/2 pound trout this weekend and we want to cook it tonight. I am clueless about a good recipe for a fish this large. Any ideas would be greatly appreciated!
Congrats on the catch! One this big, I like to leave whole, insides cleaned out, of course, stuff with sliced lemons and some herbs of choice, dill or thyme work well here. Then place on a greased piece of alum foil twice as wide as the fish and either grill or bake until just cooked. Flip half way through by grabbing the foil and turning fish over. Heavy duty foil or double layer will help a lot with the flipping.
I recently cooked a 3 lb trout (had no idea they came this big) by stuffing with rosemary and lemon and rubbing with olive oil, garlic and s&p. Just slapped it on the grill with no aluminum foil. it was fine, no sticking. just be sure to cook with indirect heat so you don't burn the skin, outer edges. i turned the two back burners to med-low and put it in the front. Three pounds cooked in about 15 minutes and the skin wasn't burnt at all. Very tastey.
I just did that same exact thing last night, except with two one pounders. I did make some diagonal slices in the skin as well- I find that that even helps the smaller ones to cook evenly, it's gotta help the big guys. Clean grills are very important as well to help prevent sticking.
When they were done I filleted them for serving and then drizzled the flesh with olive oil and a squirt of lemon.
I think it could work with a six pounder, though I wouldn't want to flip it without assistance.
Wow, that's huge!! We have baked whole trout in the oven. Cleaned and stuffed with a salsa kind of mix. Onions, tomatoes, peppers, spices, lemon, etc. Place that on a 2 paper piece of newspaper and pour beer on the paper to wet it and roll it up like a butcher does. Bake in the oven until the paper just starts to blacken. When you unwrap it, the skin comes off with the newspaper and it's wonderful!