Best Grilled Rainbow Trout Recipes

Grilled Rainbow Trout image

Provided by Martha Stewart

Yield Serves 2 to 4

Number Of Ingredients 8

1/4 cup fresh lemon juice, plus 2 lemons sliced into 1/4-inch-thick rounds
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head and tail on
16 thyme sprigs
2 shallots, thinly sliced
Kosher salt and freshly ground pepper
Nonstick cooking spray

Steps:

Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

Grilled Butterflied Rainbow Trout image

Provided by Emeril Lagasse

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

Olive oil
1 head escarole, cleaned
2 pounds baby artichokes, cleaned and halved
5 plum tomatoes, halved
5 shallots, halved
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
2 cups flour
Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons aged balsamic vinegar
2 teaspoons very fine grated lemon zest
2 tablespoons minced fresh parsley
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat a grill.
Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.