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 8/22/2005 9:22 PM
 
Hi all, we've been cooking trout on the grill using Pam spray on alum. foil, sprinkling inside and outside of trout with lemon/garlic/pepper mix. Need new ideas. Anyone have some favorites we might try? BJ

BJ
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 8/29/2005 8:56 PM
 
Grilled Trout that is a little different from yours. And then read on down for another recipe..
Grilled Trout
1/4 cup extra-virgin olive oil Juice of 2 fresh lemons—about 1/4 cup 2 Tbsp. chopped fresh basil, thyme, parsley and rosemary 2 tsp. grated lemon peel 2 garlic cloves, minced 2 6–8-oz. trout fillets
Combine olive oil, lemon juice, chopped herbs, lemon peel and garlic in saucepan. Gently whisk over low to medium heat until mixture is blended.
Brush the flesh side of the trout with the oil/lemon/herb mixture. Add salt and freshly ground pepper to taste. Grill over medium heat, flesh side down about until lightly brown, about 1 1/2 minutes. Turn over and brush with more of the oil/lemon/herb mixture. Grill until thoroughly cooked about 2 minutes, depending on thickness of fillet. Remove fillets to plates, skin side down. Heat remaining oil/lemon/herb mixture and drizzle over fish. Serve with fresh lemon wedges.
Grilled Trout Florentine
4 whole fresh trout, cleaned 2 cups spinach, chopped 1 1/4 cups bread crumbs 1 cup white wine 1/4 cup dry sherry 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup green onions, chopped 4 tablespoons skim milk 2 teaspoons butter 1 teaspoon light cooking oil 1/4 teaspoon lemon juice 1/4 teaspoon pepper PREPARATION:
Sauté green onions in olive oil and sherry until they start to soften. Add spinach and pine nuts. Cook an additional 2 minutes or until spinach wilts. Remove from heat and add bread crumbs, milk and lemon juice. Mix well. Wash and pat dry the trout. Stuff each trout with 1/4 of the spinach mixture. Tie with kitchen string to secure stuffing. Set aside. Preheat grill. Combine wine, pepper and butter in a pan and bring to a boil. Cook until alcohol has evaporated. Place trout on hot grill. Brush with wine mixture and grill until done, basting occasionally. Trout are done when the meat flakes easily.




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