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Thread: Grilled rainbow trout

  1. #1
    Steve B Guest

    Default Grilled rainbow trout

    I am on a new health kick after my latest hospitalization scared the
    bejeebers out of me.

    I dug into my "stuff" and found a wire folding apparatus to put fish in,
    fold over, put the slider on the two handles, and grill fish over flame, and
    not have it fall all over. The wire parts that grasp the fish are about 16"
    square. Handles about 2' long. Hinged.

    I was reluctant to use it on trout, as they are very fragile. In fact, I
    have NEVER used it.

    I laid them on one half of the wire basket, put some garlic pepper on them,
    and some lemon juice, then grilled 12 minutes a side. I added some lemon
    juice along the way.

    On skewers, I did some shrimp on bamboo skewers with a very good local
    raspberry salsa.

    The trout came out scrumptious. Nice tasty brown skin, and flaky to
    perfection. Nice smoky taste. The raspberry salsa shrimp was good, but I
    would have liked it a little stickier, and the salsa doesn't have the
    consistency I was looking for. Maybe next time, I'll jazz it up with some
    corn starch or arrowroot.

    I'm going to be doing a lot of trout like this. I used to like to wok fish,
    using steam. Kept it together, and always came out flaky. Healthier than
    frying, too. Ahhhhh. Time to go fishing. Weather is getting warmer, and I
    know where the trout are.

    Steve



  2. #2
    Bogbrush Guest

    Default Re: Grilled rainbow trout

    "Steve B" <[email protected]> writes:

    > I am on a new health kick after my latest hospitalization scared the
    > bejeebers out of me.
    >
    > I dug into my "stuff" and found a wire folding apparatus to put fish in,
    > fold over, put the slider on the two handles, and grill fish over flame, and
    > not have it fall all over. The wire parts that grasp the fish are about 16"
    > square. Handles about 2' long. Hinged.
    >
    > I was reluctant to use it on trout, as they are very fragile. In fact, I
    > have NEVER used it.
    >
    > I laid them on one half of the wire basket, put some garlic pepper on them,
    > and some lemon juice, then grilled 12 minutes a side. I added some lemon
    > juice along the way.
    >
    > On skewers, I did some shrimp on bamboo skewers with a very good local
    > raspberry salsa.
    >
    > The trout came out scrumptious. Nice tasty brown skin, and flaky to
    > perfection. Nice smoky taste. The raspberry salsa shrimp was good, but I
    > would have liked it a little stickier, and the salsa doesn't have the
    > consistency I was looking for. Maybe next time, I'll jazz it up with some
    > corn starch or arrowroot.


    Corn starch sounds really good for your heart ...

    >
    > I'm going to be doing a lot of trout like this. I used to like to wok fish,
    > using steam. Kept it together, and always came out flaky. Healthier than
    > frying, too. Ahhhhh. Time to go fishing. Weather is getting warmer, and I
    > know where the trout are.
    >
    > Steve


    No it isn't. Frying with proper oils, or even none, is perfectly
    healthy. Not all of us fry in 5 gallons of lard.

    There are all sorts of health issues associated with open flame
    cooking. No one seems sure.

    You want to be healthy? Steam or pressure cook it.



  3. #3
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <[email protected]>,
    "Steve B" <[email protected]> wrote:

    > I'm going to be doing a lot of trout like this. I used to like to wok fish,
    > using steam. Kept it together, and always came out flaky. Healthier than
    > frying, too. Ahhhhh. Time to go fishing. Weather is getting warmer, and I
    > know where the trout are.
    >
    > Steve


    I have a square device that is similar to one of those. Handy beast.
    :-) Have you considered an indoor contact grill? I rarely fry meat at
    all any more. That grill is a wonderful device. I've gone thru 3 of
    them in the past few years (when the non-stick coating wears too much)
    but they are inexpensive. I really do love mine! The brand I get is
    Hamilton beach and I recommend the ones with removable grids.

    You can also grill veggies on them. I grill or steam veggies most of
    the time. I've changed my cooking methods for 4 reasons:

    Frying is MESSY!
    Trying to cut calories rather than worrying about fat being evil.
    Convenience.
    Flavor conservation.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  4. #4
    cshenk Guest

    Default Re: Grilled rainbow trout

    "Steve B" wrote

    > I dug into my "stuff" and found a wire folding apparatus to put fish in,


    > I was reluctant to use it on trout, as they are very fragile. In fact, I
    > have NEVER used it.


    They are great! I have 3 of them in different sizes.

    There are alot of healthy eating tips if you want to start a thread with
    what things you were told to trim back on?


  5. #5
    Steve B Guest

    Default Re: Grilled rainbow trout


    "Omelet" <[email protected]> wrote

    > You can also grill veggies on them. I grill or steam veggies most of
    > the time. I've changed my cooking methods for 4 reasons:
    >
    > Frying is MESSY!
    > Trying to cut calories rather than worrying about fat being evil.
    > Convenience.
    > Flavor conservation.
    > --
    > Peace! Om
    >
    > "Human nature seems to be to control other people until they put their
    > foot down."
    > --Steve Rothstein


    I had a no stick pan with a folding handle. Had a catchy name, but don't
    recall what that was. I'd turn on the big single Camp Chef single burner,
    and grill veggies real fast with any type of marinade, or different spices.
    It would roast little parts of the veggies to black, and other portions were
    cooked just a little more than raw. HIGH heat was the key. Easy for a
    cookout. My friends loved it. The pan died a death of too much heat. $20,
    IIRC. Need to get another.

    Steve



  6. #6
    James Silverton Guest

    Default Re: Grilled rainbow trout

    cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:

    >> I dug into my "stuff" and found a wire folding apparatus to
    >> put fish in,


    >> I was reluctant to use it on trout, as they are very fragile.
    >> In fact, I have NEVER used it.


    > They are great! I have 3 of them in different sizes.


    Grilling is a non-Winter activity for me but I find that whole trout
    cooks very well in the oven broiler. I cook it until the skin browns and
    blisters on each side. I usually find that a sprig of tarragon or some
    thin lemon slices inside produce a good result. Actually, tarragon
    vinegar also works in default of fresh tarragon.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  7. #7
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <[email protected]>,
    "Steve B" <[email protected]> wrote:

    > I had a no stick pan with a folding handle. Had a catchy name, but don't
    > recall what that was. I'd turn on the big single Camp Chef single burner,
    > and grill veggies real fast with any type of marinade, or different spices.
    > It would roast little parts of the veggies to black, and other portions were
    > cooked just a little more than raw. HIGH heat was the key. Easy for a
    > cookout. My friends loved it. The pan died a death of too much heat. $20,
    > IIRC. Need to get another.
    >
    > Steve


    That is one nice thing about many no-stick pans. They are inexpensive...
    ;-) I used to use them when I was in college.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  8. #8
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <hnh1q8$bjv$[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Grilling is a non-Winter activity for me but I find that whole trout
    > cooks very well in the oven broiler. I cook it until the skin browns and
    > blisters on each side. I usually find that a sprig of tarragon or some
    > thin lemon slices inside produce a good result. Actually, tarragon
    > vinegar also works in default of fresh tarragon.


    I may have to try making some tarragon vinegar. I'd probably use red
    wine vinegar to do it, or apple cider.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  9. #9
    Steve B Guest

    Default Re: Grilled rainbow trout


    "James Silverton" <[email protected]> wrote in message
    news:hnh1q8$bjv$[email protected]..
    > cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
    >
    >>> I dug into my "stuff" and found a wire folding apparatus to
    >>> put fish in,

    >
    >>> I was reluctant to use it on trout, as they are very fragile.
    >>> In fact, I have NEVER used it.

    >
    >> They are great! I have 3 of them in different sizes.

    >
    > Grilling is a non-Winter activity for me but I find that whole trout cooks
    > very well in the oven broiler. I cook it until the skin browns and
    > blisters on each side. I usually find that a sprig of tarragon or some
    > thin lemon slices inside produce a good result. Actually, tarragon vinegar
    > also works in default of fresh tarragon.
    >
    > --
    >
    > James Silverton
    > Potomac, Maryland


    Blisters on each side? So, you flip it? I thought I'd try the sprig of
    rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
    I get a lot of trout here, and they are starting to look better.

    Steve



  10. #10
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <[email protected]>,
    "Steve B" <[email protected]> wrote:

    > Blisters on each side? So, you flip it? I thought I'd try the sprig of
    > rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
    > I get a lot of trout here, and they are starting to look better.
    >
    > Steve


    Imho trout is a light flavored meat so it takes well to a lot of
    flavoring ideas. Lemon works too.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  11. #11
    Steve B Guest

    Default Re: Grilled rainbow trout


    "Omelet" <[email protected]> wrote

    > Imho trout is a light flavored meat so it takes well to a lot of
    > flavoring ideas. Lemon works too.
    > --
    > Peace! Om


    I learned that there are two varieties of fish flesh. Water based and oil
    based. I don't recall the different ones now, but one could find out
    Googling. The water based ones tend to be "lighter", and the oil based ones
    "fishier".

    Nothing like an anchovy pizza, is there?

    Steve



  12. #12
    sf Guest

    Default Re: Grilled rainbow trout

    On Sat, 13 Mar 2010 17:42:22 -0800, "Steve B"
    <[email protected]> wrote:

    >
    > "James Silverton" <[email protected]> wrote in message
    > news:hnh1q8$bjv$[email protected]..
    > > cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
    > >
    > >>> I dug into my "stuff" and found a wire folding apparatus to
    > >>> put fish in,

    > >
    > >>> I was reluctant to use it on trout, as they are very fragile.
    > >>> In fact, I have NEVER used it.

    > >
    > >> They are great! I have 3 of them in different sizes.

    > >
    > > Grilling is a non-Winter activity for me but I find that whole trout cooks
    > > very well in the oven broiler. I cook it until the skin browns and
    > > blisters on each side. I usually find that a sprig of tarragon or some
    > > thin lemon slices inside produce a good result. Actually, tarragon vinegar
    > > also works in default of fresh tarragon.
    > >

    >
    > Blisters on each side? So, you flip it? I thought I'd try the sprig of
    > rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
    > I get a lot of trout here, and they are starting to look better.
    >
    > Steve
    >

    Honestly, I can't imagine rainbow trout with either herb.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  13. #13
    Bob Terwilliger Guest

    Default Re: Grilled rainbow trout

    sf wrote:

    >>> Grilling is a non-Winter activity for me but I find that whole trout
    >>> cooks very well in the oven broiler. I cook it until the skin browns and
    >>> blisters on each side. I usually find that a sprig of tarragon or some
    >>> thin lemon slices inside produce a good result. Actually, tarragon
    >>> vinegar also works in default of fresh tarragon.
    >>>

    >>
    >> Blisters on each side? So, you flip it? I thought I'd try the sprig of
    >> rosemary pushed through a knife puncture thing. Tarragon sounds good,
    >> too. I get a lot of trout here, and they are starting to look better.
    >>

    > Honestly, I can't imagine rainbow trout with either herb.


    Tarragon with trout is pretty well-known. Fennel fronds are pretty good with
    trout too. I've never tried rosemary with trout, but what have you got to
    lose? Trout's not all that expensive, and it's versatile enough to combine
    with delicate flavors *or* stronger flavors. There are some assholes who
    disapprove of trout with bacon (for example), but that's just assholery.

    Bob


  14. #14
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <[email protected]>,
    "Steve B" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote
    >
    > > Imho trout is a light flavored meat so it takes well to a lot of
    > > flavoring ideas. Lemon works too.
    > > --
    > > Peace! Om

    >
    > I learned that there are two varieties of fish flesh. Water based and oil
    > based. I don't recall the different ones now, but one could find out
    > Googling. The water based ones tend to be "lighter", and the oil based ones
    > "fishier".
    >
    > Nothing like an anchovy pizza, is there?
    >
    > Steve


    <grins> I only ever use anchovies mashed into sauces. Tasty little
    buggers and great combined with capers.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  15. #15
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > > Blisters on each side? So, you flip it? I thought I'd try the sprig of
    > > rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
    > > I get a lot of trout here, and they are starting to look better.
    > >
    > > Steve
    > >

    > Honestly, I can't imagine rainbow trout with either herb.


    I prepare the vast majority of my fish with lemon, pepper and dill weed.
    I may sometimes add orange to salmon and that's about it! Shrimp is the
    exception. It gets the above plus just a very, very light application of
    dill weed and is quick saute'd in butter and olive oil.

    There are some exceptions tho' and this recipe really, really worked:

    Grilled Salmon Fillet with dill and lemon with herbed vermouth and sour
    cream sauce:

    http://i40.tinypic.com/2088s9g.jpg

    24 oz. Salmon Fillet
    1/4 cup dry vermouth
    juice from 1 large lemon

    1 tbs. dried lemon peel
    1 tbs. dried dill weed
    1/4 tsp black pepper
    1 thinly sliced lime

    Mix lemon juice and vermouth and pour over salmon fillet in a shallow
    dish. Sprinkle the dill weed, lemon peel and black pepper over the fish
    and then layer the lime slices over that.

    Cover fairly tightly with plastic wrap and place in the refrigerator to
    marinate
    for about 2 to 4 hours.

    Sauce:

    Mix:

    1/4 cup dry vermouth
    Juice from one lemon
    1 bunch of thinly sliced scallions/green onions (pre-cooked)
    2 tbs. dill pickle relish
    2 tsp. dried dill weed
    1 cup sour cream

    Mix well and let sit in the refrigerator until the fish is done.

    Remove salmon from marinade (try to keep the lime layer intact) and grill
    for 5 minutes.

    I use an electric grill that closes so cooks top and bottom at the same
    time.

    Re-heat sauce by microwaving for 3 minutes, and layer over the salmon.
    Garnish top of sour cream sauce with a little bit of dried dill weed.

    Sides for this in the pic were steamed veggies with lemon pepper
    including pattypan squash, sliced carrots and broccoli, and the
    background was peeled, sliced and steamed yam.

    http://i40.tinypic.com/2088s9g.jpg
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  16. #16
    Omelet Guest

    Default Re: Grilled rainbow trout

    In article <4b9c7f51$0$13661$[email protected]>,
    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

    > Tarragon with trout is pretty well-known. Fennel fronds are pretty good with
    > trout too. I've never tried rosemary with trout, but what have you got to
    > lose? Trout's not all that expensive, and it's versatile enough to combine
    > with delicate flavors *or* stronger flavors. There are some assholes who
    > disapprove of trout with bacon (for example), but that's just assholery.
    >
    > Bob


    Oh my! Trout fried in Bacon Grease (freshly caught trout from the
    streams in Colorado) is the absolute gods and one of my fondest
    childhood camping memories!

    Fried in cast iron over an open campfire and served with bacon grease
    fried eggs...
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  17. #17
    James Silverton Guest

    Default Re: Grilled rainbow trout

    Steve wrote on Sat, 13 Mar 2010 17:42:22 -0800:


    > "James Silverton" <[email protected]> wrote in
    > message news:hnh1q8$bjv$[email protected]..
    >> cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
    >>
    >>>> I dug into my "stuff" and found a wire folding apparatus to
    >>>> put fish in,

    >>
    >>>> I was reluctant to use it on trout, as they are very
    >>>> fragile. In fact, I have NEVER used it.

    >>
    >>> They are great! I have 3 of them in different sizes.

    >>
    >> Grilling is a non-Winter activity for me but I find that
    >> whole trout cooks very well in the oven broiler. I cook it
    >> until the skin browns and blisters on each side. I usually
    >> find that a sprig of tarragon or some thin lemon slices
    >> inside produce a good result. Actually, tarragon vinegar also
    >> works in default of fresh tarragon.
    >>
    >> --
    >>
    >> James Silverton
    >> Potomac, Maryland


    > Blisters on each side? So, you flip it? I thought I'd try
    > the sprig of rosemary pushed through a knife puncture thing. Tarragon
    > sounds good, too. I get a lot of trout here, and they
    > are starting to look better.


    Yes, I flip the fish using a fork and a large spatula (do they call
    these fish slices?).

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  18. #18
    brooklyn1 Guest

    Default Re: Grilled rainbow trout

    On Sat, 13 Mar 2010 21:58:41 -0800, sf <[email protected]> wrote:

    >On Sat, 13 Mar 2010 17:42:22 -0800, "Steve B"
    ><[email protected]> wrote:
    >
    >>
    >> "James Silverton" <[email protected]> wrote in message
    >> news:hnh1q8$bjv$[email protected]..
    >> > cshenk wrote on Sat, 13 Mar 2010 13:14:27 -0500:
    >> >
    >> >>> I dug into my "stuff" and found a wire folding apparatus to
    >> >>> put fish in,
    >> >
    >> >>> I was reluctant to use it on trout, as they are very fragile.
    >> >>> In fact, I have NEVER used it.
    >> >
    >> >> They are great! I have 3 of them in different sizes.
    >> >
    >> > Grilling is a non-Winter activity for me but I find that whole trout cooks
    >> > very well in the oven broiler. I cook it until the skin browns and
    >> > blisters on each side. I usually find that a sprig of tarragon or some
    >> > thin lemon slices inside produce a good result. Actually, tarragon vinegar
    >> > also works in default of fresh tarragon.
    >> >

    >>
    >> Blisters on each side? So, you flip it? I thought I'd try the sprig of
    >> rosemary pushed through a knife puncture thing. Tarragon sounds good, too.
    >> I get a lot of trout here, and they are starting to look better.
    >>
    >> Steve
    >>

    >Honestly, I can't imagine rainbow trout with either herb.


    Yep, TIAD... fresh caught trout needs only butter/s n'p. Previously
    frozen trout is not even fit for canned cat food.

  19. #19
    Steve B Guest

    Default Re: Grilled rainbow trout


    "sf" <[email protected]> wrote

    >>

    > Honestly, I can't imagine rainbow trout with either herb.
    >
    > --
    > I love cooking with wine.
    > Sometimes I even put it in the food.


    I didn't think I'd like snails, either, until I had them on the cruise in
    January. Nowadays, I look for things I haven't tried. Trouble is, I'm
    afraid that when I've done them all, my ticket will expire. sigh .......

    Steve



  20. #20
    Steve B Guest

    Default Re: Grilled rainbow trout


    "Omelet" <[email protected]> wrote

    >
    > I prepare the vast majority of my fish with lemon, pepper and dill weed.
    > I may sometimes add orange to salmon and that's about it!


    Add orange how? I think maybe I'll try some on a cedar plank with a
    marinade, or some seasonings, and zested orange peel. Hmmm. That sounds
    good. Maybe even use orange juice concentrate for a marinade and basting
    sauce.

    Steve



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