How To make Hot Grilled Trout
1/4 c Fresh Lemon Juice
2 tb Melted Butter Or Margarine
2 tb Vegetable Oil
2 tb Chopped Fresh Parsley
2 tb Sesame Seeds
1 tb Tabasco Pepper Sauce
1 t Grated Fresh Ginger
1/2 ts Salt
4 Whole Brook Trout, Cleaned
- About 1 Pound Each
Charcoal-grilled fish takes on a new level of flavor when marinated in this wonderful sauce, intensified by a full tablespoon of Tabasco sauce. ~
~:
Prepare a charcoal fire for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, Tabasco sauce, ginger, and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish and refrigerate for 30 minutes to 1 hour, turning the fish occasionally. Remove the fish, reserving the marinade, and place them in a hand-held hinged grill. Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily. From: The Tabasco Cookbook. Typed by Syd Bigger.
How To make Hot Grilled Trout's Videos
MeatEater Recipe: Smoked Trout
Smoked Trout
Ingredients:
¾ cup kosher salt
½ cup granulated sugar
¼ cup brown sugar
¼ cup honey
8 cups lukewarm water
6 whole trout, up to 13 inches long, gutted, gills removed
1 (8-inch) length cotton kitchen twine for each fish, tied into a loop (optional)
Specialty Equipment:
Smoker
Methods for the brine: In a non-metallic container big enough to hold the fish, combine the salt, both sugars, honey and the water and whisk vigorously to dissolve the ingredients. Chill the brine. Thoroughly rinse the trout and submerge them in the brine, using a plate to weight them down beneath the surface. Brine for 6 to 8 hours in the fridge.
Discard the brine and rinse the trout again. Pat the fish dry with paper towels and place them on a cooling rack in the fridge until they feel tacky to the touch. Two or three hours should do it.
If using a chamber smoker with adequate space, consider suspending the trout. For each fish, place the belly of a loop of twine across the back of its neck and pass the sides of the loop under the fish’s gill covers and then push the knotted end out of the fish’s mouth.
Prepare your smoker and preheat to a temperature of approximately 170°F.
Fruit woods such as apple or cherry are ideal. If possible, suspend the trout in the smoker at least 10 inches above the heat source. If not, place them on wire racks so there’s plenty of room between the fish. Begin checking the fish at around 3 hours. When done, the ends of the tail and other fins will have turned dry and crispy. The skin should easily peel away. It should seem that the flesh would easily slip away from the ribs and spine, leaving bare bones. Remove the fish from the smoker and allow to cool enough that they can be handled comfortably. These trout are best when served within a day or two, though you can wrap them in foil and store in a fridge for a week or so. For freezing, chill the fish thoroughly and vacuum seal.
Cooking Game: Smoked Trout brought to you by Weston
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Hot smoked Fish. Grilled trout smoker | GEORGY KAVKAZ
How to cook smoked fish in smoker. Easy recipe to cook trout.
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Tray Baked Crispy Trout | Jamie Oliver & Tobie Puttock
Tobie’s flown in from Oz to join Jamie in making a delicious fish recipe just for you FoodTubers! Whole trout simply seasoned, stuffed with lemons and herbs and baked until beautifully crisp. Serve with dry fried baby leeks, cavolo nero and sweet tomatoes all tossed in a mustard and garlic dressing. Full of flavour and beautiful to look at - a real show stopper.
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The best GRILLED WHOLE RAINBOW TROUT!
#rainbowtrout #grilledtrout #rainbowtroutrecipe
The best GRILLED WHOLE RAINBOW TROUT!
0:00 Introduction
0:55 Tip #1 - Get the WHOLE TROUT ready!
1:45 Tip #2 - Seasoning & Stuffing
2:55 Grill Details
3:25 Cook Times
3:55 Tip #3 - Flipping the Fish
4:45 How to Debone Grilled Trout!
6:10 Make it look nice
6:35 Serving suggestions
7:10 Enjoy!
This recipe for GRILLED WHOLE RAINBOW TROUT is, literally, off the hook!
I’ve said it before, but this time I really, really mean it; prepare to be amazed. Like all our recipes, our GRILLED WHOLE RAINBOW TROUT was tested again and again until we got it right. We started by perfecting the “tastes delicious” and “perfectly cooked” parts of the recipe, but then moved on to the big challenge: cooking a whole fish that stays together on the grill. We’re happy to present our findings and this guide for your use and enjoyment. We know you’ll love this grilled fish recipe as much as we do (and we really, really do!).
Head HERE to see this recipe for GRILLED WHOLE RAINBOW TROUT:
Head HERE for a crash course on how to DE-BONE a cooked fish:
Head HERE for the delicious BEURRE BLANC to serve with it:
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Cooking With Chef Jon Benedict | Lemon Pepper Trout with Grilled Vegetables
Lemon pepper trout shares the grill with corn on the cob, sweet potato rounds and red bell peppers.
GRILLED TROUT RECIPE | SIMPLE FISH RECIPE | GRILLED FISH RECIPES | INDIAN HIMALAYAN TROUT RECIPE
TRENDING NOW : FISH RECIPE
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#GrilledTrout #GrilledFishRecipes #FishRecipe
The Slow Fire Chef SE 04 EP 19 : GRILLED TROUT RECIPE | SIMPLE FISH RECIPE | GRILLED FISH RECIPE | HIMALAYAN TROUT RECIPE
Made jointly by head chef Semanti and Junior Chef Amit, this four hand Grilled Trout recipe is easiest grilled fish recipe and also the most delicious grilled fish recipe. Simple recipe to grill fish using few ingredient like salt, pepper, fresh lemon juice, garlic and fresh parsley to retain flavour and taste of Indian Himalayan Trout fish. One of the most tasty fish recipe with trout. Healthy grilled fish recipe using trout that can you can easily make at home. Oven grilled fish recipe is also a quick recipe perfect for last minute dinner plans. 5 minute recipe of grilled fish comes out flavoursome, delicious recipe for grilled fish.
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