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. ~
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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
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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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Simple Grilled Trout Recipe| Rainbow Trout Recipe
How to cook rainbow trout. This is a simple and basic trout fillet grilled .
Whole smoked trout...simple and tasty (recipe, catch and cook)
Smoking trout whole in the Camp Chef Pellet Smoker is a no-brainer way to produce great tasting fish. It can be eaten as-is, blended in a variety of fish dips, or chunked and used in pasta/salad, etc.
Cooking for One:Grilled Whole Trout
Hey Yall, today my sister and I fired up the grill and had a trout cookout.
The weather was too nice not to be outside so excuse the change of scenery. This is a perfect recipe for a warm afternoon with the pups. Hope yall enjoy it
Hugs and kisses
Paulo
Recipe:
Trout-2whole, cleaned, scaled and scored
Salt and pepper skin
fill body with rosemary(2sprigs) Thyme(3Sprigs)Sage(1Sprig)Capers(8ea) and Two lemon slices
Salad: Grilled Plum tomato-Eyeball Sized 6ea halved
Grilled Red Onion-1
Arugala- 2 handfulls
Feta-To Top
Dressing:
Olive Oil-1/4 Cup
Salt-Pinch
Rosemary-2Sprigs
White Balsamic-1shot
Grilled Grapefruit-juice from one
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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Baked Whole Trout Recipes
Simple recipes are sometimes the very best in taste as well. The main ingredients really shine.
In this case, the trout is tender and juicy, permeated all the way through with the aromatic essence of pepper, paprika, lemon and garlic.
You only need 5 minutes of preparation and the rest is up to the oven.
Ingredients:
2 whole trout (cleaned and gutted)
salt
pepper
paprika
olive oil ( 5 tbsp.)
lemon juice
1 lemon
Vegetables:1 onion, 2 potatoes, 2 carrots, cherry tomatoes, bell pepper, asparagus.
Bake at 160°C for 20 min, add the rest of vegetables and then bake for another 10-15 mins.
Enjoy! :)
Song: Fredji - Happy Life (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
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