Two trout recipes that are killer

Oven Roasted Trout with Lemon Dill Stuffing



Ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, minced
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

Nutritional Information
Amount Per Serving Calories: 563 | Total Fat: 25.7g | Cholesterol: 201mg

California Jalapeno Trout


Ingredients

• 4 whole trout, cleaned
• 3 medium fresh jalapeno pepper, chopped
• 4 medium green onions, chopped
• 1 bunch cilantro, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup peeled, diced ripe mango
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• garlic salt to taste
• black pepper to taste

Directions

1. Preheat a grill for medium heat, and place the rack 3 inches over the coals.
2. In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
3. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

Nutritional Information
Amount Per Serving Calories: 282 | Total Fat: 13g | Cholesterol: 101mg


serve with red bliss potato said, Cole slaw, chip, or fries,

Thanks CHar. I love to try new recipes. I think that first one cooked on my grill on a cedar plank would come out that much better.

Quote:

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Originally Posted by CharlaineC

Oven Roasted Trout with Lemon Dill Stuffing



Ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, minced
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

Nutritional Information
Amount Per Serving Calories: 563 | Total Fat: 25.7g | Cholesterol: 201mg

California Jalapeno Trout


Ingredients

• 4 whole trout, cleaned
• 3 medium fresh jalapeno pepper, chopped
• 4 medium green onions, chopped
• 1 bunch cilantro, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup peeled, diced ripe mango
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• garlic salt to taste
• black pepper to taste

Directions

1. Preheat a grill for medium heat, and place the rack 3 inches over the coals.
2. In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
3. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

Nutritional Information
Amount Per Serving Calories: 282 | Total Fat: 13g | Cholesterol: 101mg


serve with red bliss potato said, Cole slaw, chip, or fries,

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Wow, CharlaineC, you're brave to mention killing and eating a trout. I can hear the teeth grinding right now. HA! HA! Nothing wrong with keeping a few trout. Especially if they're in a put and take stream. I'm going to try the recipe.
Bruce

those sound goooooood..... now I have another reason to go catch a few more trout.

That first one sounds really good!

That sounds really good...I am gonna try the jalapeno recipe. But it has a lot of ingredients for the campfire cookout.


Trout gutted
Lemon Slices
Salt and Pepper
Butter.

put bottom 3 ingredients into the gut cavity of the first. Wrap in tin foil and throw it on the coals. Sit back and wait a few. flip trout. sip. Pull and Eat trout.

As far as eating trout? Stockers taste nasty. Wild trout taste best, especially if the trout [by species] don't belong in that water, but only if it's legal. I don't eat illegal trout. Remembering getting dirty looks from the elite makes them taste better that night or the next morning.

Charlaine;
That first recipe sounds real good, the second maybe too spicy for me. I don't eat many (4 or 5 a year), but when I was younger, I always carried tin foil, and a sandwich bag with slices of onion and lemon, in my pockets. Have that little fire on the side of the stream, it was HEAVEN

In some of our stocked man-made ponds are if you catch it you have to keep it esp if its gut hooked