 "Get Hooked on Maryland" |
×
Hello Everyone, over the next few weeks we'll be updating all of the US FishFinder websites. During this time some pages will be in the new layout and some in the old layout. There may also be some outages or broken functionality but we'll attempt to resolve it as quickly as possible. If you'd like to be notified when the update is completed please sign up to our newsletter by clicking here.
 |
 |
| Title: | Grilled Rainbow Trout by baystateangler |
|
| Type: | Entree | |
| Servings: | many | |
| Difficulty: | Easy | |
| Prep Time: | 15 minutes | |
| Cook Time: | 10-15 minutes | |
| Ingredients: | Fresh Trout (about 1-pound each), gills removed Coarse salt or sea salt Freshly-ground pepper Other seasonings to taste (optional) Thin-sliced lemon or lime (optional) Aluminum foil |
|
| Directions: | When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish. Brush the inside and outside of the trout with a little olive oil. Sprinkle salt and pepper on the inside and outside of the trout. If you desire, you can also stuff the inside cavity of the trout with lemons or lime slices.Prepare aluminum foil into approximately 16 by 16-inches squares. Prepare individual foil squares for each trout to be cooked. Either spray aluminum foil with non-stick spray or use the non-stick aluminum foil (dull side toward the trout).Making sure that the trout are in the middle of each square, fold up the aluminum foil loosely, grabbing at the edges and crimping together tightly to make a packet. You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking. Wrapping Trout in Aluminum Foil Wrapping Trout in Aluminum Foil Wrapping Trout in Aluminum Foil When ready to grill, preheat your barbecue grill. Place prepared trout packets onto your preheated grill with indirect heat. Close lid and cook approximately 15 to 20 minutes (depending on the size of your fresh trout). To test for doneness when cooking the trout, insert a fork at the thickest point of the fish (through the aluminum foil). Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 140ºF.When the trout are cooked, remove from grill, carefully remove from the aluminum foil, and serve on individual serving plates. Serve with a slice of lemon for a slightly fresher, livelier taste. |
|
| Other Notes: | ||
| Date Added: | 04/29/15 06:46 PM | |
|
|
||
 |
 |
|
 |
|
|
|
||
Developed by USFishFinder.com Copyright ©2007-2017. All Rights Reserved.
Site Optimized for Google Chrome Browser
MDFishFinder.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
