Best Fire Broiled Trout Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE



Broiled Trout with Brown Butter New Orleans Sauce image

Trout fillets are broiled and served with a creamy and slightly spicy butter sauce with mushrooms and peppers.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter
8 ounces white mushrooms, halved or quartered if large (about 3 cups)
1 small green bell pepper, chopped, plus more for garnish (optional)
1 shallot, sliced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 tablespoon Asian fish sauce
1/4 cup heavy cream
1 teaspoon cornstarch
1 teaspoon hot sauce, such as Tabasco, plus more for serving
Four 4-ounce skin-on trout fillets, pin bones removed
1 lemon, sliced into rounds (optional)
1/4 cup loosely packed fresh cilantro leaves

Steps:

  • Position an oven rack about 2-inches from the heat source and preheat the broiler.
  • Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
  • Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
  • Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
  • Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.

GRILLED CAMPFIRE TROUT DINNER



Grilled Campfire Trout Dinner image

Your fresh catch will taste even better with this simple treatment that keeps the fish moist. Carrots are an excellent accompaniment; cook up in a separate foil packet. -Wendy McGowan, Fontana, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 bacon strips
2 dressed trout (1 pound each)
4 lemon slices
1 small onion, halved and sliced
1/4 teaspoon salt
1/8 teaspoon pepper
CARROTS:
4 medium carrots, thinly sliced
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
Lemon wedges

Steps:

  • Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20x18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly., Place carrots on a double thickness of heavy-duty foil (about 20x18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly., Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 530mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 44g protein.

CAMPFIRE TROUT (DINNER COOKED IN FOIL) RECIPE - (4/5)



Campfire Trout (Dinner Cooked in Foil) Recipe - (4/5) image

Provided by รก-25087

Number Of Ingredients 11

CARROTS:
8 bacon strips
4 pan-dressed trout (about 1 pound each)
8 lemon slices
2 small onions, halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium carrots, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter

Steps:

  • 1. Cook bacon until partially cooked but not crisp; drain. 2. Place each trout on a double thickness of heavy-duty foil. 3. Place lemon and onions in the trout cavities; sprinkle with salt and pepper. 4. Wrap trout with bacon. 5. Fold foil around trout and seal tightly. 6. Place carrots on a double thickness of heavy-duty foil, sprinkle with salt and pepper. 7. Dot with butter. 8. Fold foil around carrots and seal tightly. 9. Grill carrots, covered, over medium heat for 10 minutes. 10. Add trout packets to grill; cook 20-25 minutes until fish flakes easily with a fork and carrots are tender. 11. Open foil carefully to allow steam to escape

GRILLED CAMPFIRE TROUT



Grilled Campfire Trout image

Easy, tasty recipe for your small or medium sized lake or brook trout that you catch while camping. You choose your favorite seasonings and adjust according to your individual tastes. For the freshest and less fishy flavor, be sure and cook and eat directly after catching!

Provided by King Creole

Categories     Trout

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 trout, per person depending on size of fish
olive oil
lemon juice (optional)
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
dried herbs (parsley, oregano, basil, red pepper, etc.) or spices (parsley, oregano, basil, red pepper, etc.)
aluminum foil (cut individual 12 in. square sheets)

Steps:

  • Get fire going good.
  • Cut underside of trout, clean out innards and wash fish inside and out well. It's your choice to leave head on or not. (Be sure and discard innards and parts of fish in a bear safe trash can or some other critter-safe disposal.).
  • Pat fish dry with paper towels.
  • Working with one at a time, place each fish in the middle of each foil square. Sprinkle oil on inside and outside of fish. Sprinkle lemon juice inside and out. (Larger fish can be grilled directly on grill but use small metal skewers to close the slits.).
  • Sprinkle inside and out with salt and pepper, then your choice of herbs and spices, inside and out. (We prefer to have less inside and a little more on the outside of the fish.).
  • Tent the foil packets slightly above the fish with edges of foil tightly sealed but don't wrap foil tightly around fish.
  • When fire has burned down and flames are about 4 inches below the cooking surface, it is ready.
  • (If cooking in foil, there is no need to spray cooking grate, but if cooking directly be sure and grease the grill with cooking spray.).
  • Grill for about 5-7 minutes per side. Adjust cooking time according to size of fish.
  • Take foil packets off fire when cooked through but don't overcook.
  • To eat: Carefully open packet and with a fork, very lightly scrape and flake the meat off a little at a time. This will reduce the number of bones you will get in a bite or you might not get any at all. (Important: If you undercook or overcook the fish, it won't flake very easily.).

Nutrition Facts : Calories 58.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 22.9, Sodium 20.5, Protein 8.2

Related Topics