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Grilling Trout---help! need recipes too!

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Relatives arriving from Germany.....have some beautiful fresh trout caught yesterday evening.....Split and cleaned.....I have never grilled trout before. Any suggestions on the best way...and any recipes and/or accompaniment suggestions?

SO grateful to you all! Thanks!

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  1. Mmmmm....trout. Season the non skin side to your liking. The last time I did it, I used a wee bit of smoked salt, paprika, and onion powder. A little spray on olive oil helps the spices stick. Don't overcook - cook for less time than you are comfortable with. Sear the non skin side quickly, then turn over and cook the skin side under lower heat. I'd do three minues on the first side and 5 minutes on the skin side.

    Although I see that you sent this out yesterday. Did you already cook the trout? How was it?

    1 Reply
    1. re: rudeboy

      Wow, thanks a lot, that is exactly what I wanted to know. Spice choice sounds great, great tips! Company coming in a few days!
      thanks again!

    2. If the trout are still joined at the spine, layer inside with lemon, thyme, s&p, skewer belly shut, rub the outside with olive oil or butter, s&p and grill 5 min or so on each side. Lower heat, throw a bunch of fresh thyme sprigs on coals under the fish, close lid and smoke for a few minutes more. If your trout are already split into two pieces, you can just skewer them together the whole way around.