great way to cook trout

[fishing collector]

bake some trout in the oven for as long as u like.but first season it with some lemon pepper and curry......

how long? dont wanna burn it? at what temp?

I figure 10min to the inch of thickness @350-375 in oven or medium in the pan.always cook fish until it just flakes and there isn't any opaque jelly like meat. Accept Tuna of course, then you want to cook it Rare to med-rare. Over cook it and you might as well just open a can.

[beerman1981]

When I'm cooking trout, I like to wrap several cleaned trout in aluminum foil with a combination of lemon juice/ lemons, lemon pepper, butter/ olive oil, and a little garlic and seasoning salt. I throw it on the grill and cook it around thirty minutes, or until it reaches about 140 degrees. Keeping it wrapped in the foil allows for moisture to stay in, and in turn, prevents the fish from drying out, and simmering in the ingrediants mentioned gives it a great taste. It always turns out good this way. I don't have exact proportions on this recipe, sorry.

Beerman

[A9]

Beerman, I use a similar method of doing it. Throw a little white wine and paprika in that mix....
And seasoning salt I assume Johnny's? That stuff is awesome...

[kutthroatkilla]

Keeping it wrapped in the foil allows for moisture to stay in

This is key. Letting the moisture leave the fish devoids the fish of most of its protein source. I cook trout on a skillet over the stove with a lid to keep that aroma trapped in, and ensuring that the protein stays in the fish. I add my favorite cajun spices and I'm good to go. It only takes me about 8 minutes to cook it on my stove...the #1 mistake people make is not covering their fish when they cook it. Good point.

[kevinb]

When I'm cooking trout, I like to wrap several cleaned trout in aluminum foil with a combination of lemon juice/ lemons, lemon pepper, butter/ olive oil, and a little garlic and seasoning salt. I throw it on the grill and cook it around thirty minutes, or until it reaches about 140 degrees. Keeping it wrapped in the foil allows for moisture to stay in, and in turn, prevents the fish from drying out, and simmering in the ingrediants mentioned gives it a great taste. It always turns out good this way. I don't have exact proportions on this recipe, sorry.

Beerman

I used this method a couple days ago and it was great!!!

This evening I'll be firing up the BBQ and using Kutts.
Great info guys and tasty:chef:

[kavykid2k6]

My favorite is eating the trout outta the high mnountain lakes when your still up there . get up there, get a fire going. do the tinfoil trick( butter, seasoning) with the trout and you have an awesome meal up there

[BASSMAN1]

i have two great recipies for trout..
cut and gut. put orange slices in beetween the fish salt pepper and bbq for about ten mintes on low
open them up and lather some bbq sauce on them and cook for about five more mins on high and feast..



fry recipie- fillet the trout as boneless as possible get a 24 oz beer (budweiser preferably) leave the fillets in for about 20 mins..
get yellow corn meal, lemon pepper, salt, garlic salt and cheyenne pepper fry on med/high for five-eight mins on both sides and it tastes excellent