Question: trout

[teal]

planning on cooking some trout up tonight, does anyone have any good ideas on preparation? thanks in advance

[MURF]

Here's a quick one you might try:

Baked Salmon/Trout (It'll be your favorite bake)

1 whole salmon or trout ( 5-6 lbs.) cleaned
1/2 cup green pepper, diced
1 yellow onion , peeled, sliced and diced
1 carrot, grated
Parsley branches
Wishbone Zesty Italian Salad Dressing ( and 1/2 cup white wine)

Choose a large baking pan into which you can fit the fish and still have room for about l inch of liquid all around the fish. Salt and pepper cavity of fish. Stuff cavity with green pepper, yellow onion, carrot and parsley. Place in the pan, add 3/4 cup Wishbone Dressing and white wine to a level of about 1 inch deep. Sprinkle with dill. Cover pan with aluminum foil and bake in a 325° oven for about 1-1/2 hours. Serve on a bed of lettuce.
Serves about 8.

[holdemplyer]

Preparing Trout

lots of imput there.

[CaseAce]

Heres my favorite way, which you've probably heard...

After cleaning (I just cut head off and gut, leave skin on), I lather up the body and inside cavity with butter and then stuff the inside cavity with lemon wedges. I then drizzle lemon juice over the whole thing. Then, generously sprinkle lemon pepper seasoning over both sides. The key here is the quality of the lemon pepper seasoning. You wouldnt think, but a $1 bottle vs. $3 bottle of lemon pepper seasoning really enhances the taste. You can also add a few shakes of normal salt to taste. You can either bake for about twenty minutes, or my favorite is wrapping the whole thing in tin foil and doing it on the grill. With the foil, the butter and lemon juice actually kind of steams it more than grill it. Grill til the skin easily falls off, but not too long to where the bones start break apart within the meat. Mmm, my mouth is watering while I type.

[Omaha]

I'm very new to cleaning and cooking fish so I looked up an easy way to clean and cook small trout.

Cut off the head and gut it. Coat in flour and place in a pan with lots of butter. The skin basically falls off. Grab the bone and pull it out. Salt and pepper to taste. It was really simple to do this. There were a few slivers of bone in there that didn't come out, but probably because I rushed it. I read if you do it right they all come out at once.

[iROCKBASS]

I fillet them then place skin down on tin foil in a cast iron skillet. spray or butter the tin foil first. tin foil makes for super easy pan clean up. sprinkle with a garlic herb seasoning. then cover with butter and sprinkle garlic herb seasoning over the butter. the butter and seasoning will melt into the fish. bake at like 350 untill flakey. very good. you can cook them on a gas grill too just fold the tin foil so it has edges so the butter wont drip out

[Kidney]

Salt and Pepper

Stick herbs of your liking on the inside. Last time I cooked some I only had Bay Leaves.

Cook in cast iron pan with butter.


Serve on top of grits.

[jimbosan]

Clean the fish roll them in corn meal salt&pepper and fry till golden brown....simple!