"A very easy and flavorful way to prepare trout on the grill." — Dakota01
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trout, cleaned and head removed
cold butter, thinly sliced
chopped fresh rosemary
chopped fresh parsley
salt and pepper to taste
lemon, halved and thinly sliced
Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again!
We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor.
This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.
This is the second time I have attempted to make Trout, well I altered it just A little, on a grill pan, seasoned with a non-stick coating put the whole trout stuffed with lemon and onions etc. right on the flames. Timing for me is by look, When the outer coat is nice and brown and you can see that the trout is done then go ahead and take it off the grill pan, I know clean up isn't that easy, need to let the pan soak, but the Trout is awesome, Made a Dill Sauce to top the Trout, The only advantage I have is that I live in Az. we can always Grill!
I didn't have any fresh rosemary or parsley, so I used dried, and I didn't have a lemon. I melted the butter and stirred in 3tbsp lemon juice, added the dried rosemary, parsley , added minced garlic, and poured over the fish. It was easy and awesome!
This was good, but I thought it was missing something. Even though rosemary is a strong herb the taste of the fish seemed to overwhelm it (maybe because my fish were so fresh?). I think that next time I'll add a bit of onion powder. That might do the trick. Don't get me wrong, though--good trout recipe!
Baked in foil in the oven for 10 minutes.. Worked great. 400 deg F.
First time I've made fish this way, and I was very pleased with how easy and good it was. I don't know if this has happened to anyone else, but the skin stuck to the foil when I pulled the foil off, and I considered that a plus. I used lime and varied the herbs a bit (replaced rosemary with winter savory).
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Montana Trout
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 264
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