Trout is a fish that tastes great when cooked on the grill. It’s relatively inexpensive and easy to cook. It also works well in a variety of recipes, both whole and as fillets.
When purchasing trout, look for those with bright eyes and red or pink gills. The fish should also smell fresh and not fishy.
Preparation
Trout is an easy fish to grill, and a little smoke from the wood really enhances its flavor. It also takes on seasonings very well, so you can experiment with different combinations. Some of the most popular are oregano, paprika, garlic powder, fresh dill and Rosemary.
If you’re cooking trout fillets, pat them dry with paper towels and generously sprinkle both sides with salt and pepper. Next, rub them with lemon juice. To avoid overcooking, grill for about 10 minutes or until the flesh flakes easily with a fork.
You can also prepare whole trout for the grill in a similar manner. However, be sure to cook the trout over indirect heat for about 20 to 30 minutes. Once the trout is cooked, allow it to rest for several minutes before you remove it from the grill and serve.
To prevent the trout from falling apart as it’s being removed from the grill, place the fish on a piece of heavy-duty aluminum foil that you’ve formed into a little boat shape by curling up the edges. Make sure to leave room for the foil tent to expand as it heats up. Also, be careful to avoid touching the hot metal grill grates with bare skin. This will result in a charred, blackened surface on the trout and can burn your hands.
Oiling the Grates
Grilling trout on the grill is a fun summer cooking activity that will impress family and friends. When done correctly, grilled trout can be moist and flakey with a delicate flavor.
To ensure that the fish does not stick to the grill grates, a good quality non-stick spray is recommended. A few squirts of canola oil will also help keep the fish from sticking to the grill grates, as well as provide some additional flavor.
When grilling fish, it is important to resist the temptation to move the filets around while they are cooking. Doing so can cause the flesh to adhere to the grates, leading to a tough or chewy result. It is generally best to let the fish cook undisturbed for 3-5 minutes per side, or until it is opaque and easily flakes when tested with a fork.
If you want to avoid the hassle of flipping your fish, try using slices of citrus fruit as a barrier between the grill and the filets. Slices of lemon, lime, or orange are easy to find in most grocery stores and will help to protect the fish while adding a delicious flavor to the final dish.
Pat the fish dry with a paper towel to remove any excess moisture. Moisture can encourage steaming and stickiness, as well as inhibit crisp grill marks on the fillets.
Seasoning
Trout is a delicate fish, so it requires some careful handling to maintain its texture and flavor. When you’re grilling trout, the goal is to give it a delicious smoky char and cook it through so it flakes easily with a fork. To achieve this, you need to season it with the right amount of acid and herbs to balance its sweetness.
You can grill whole trout or fillets, but if you choose the latter, be sure to rub them generously with oil and season both sides. This will prevent the flesh from sticking to the grates and help it brown, too. You can use any species of trout, but I like larger rainbows, browns, cutthroats or smallish pink salmon. If you’re using fillets, grill them skin-side down, 3 to 4 minutes per side.
For a delicious twist on this method, prepare a marinade and brush it over the fish before grilling them. The marinade will help to tenderize the fish and add bold flavors. Make sure to choose an acidic component such as lemon juice or red wine vinegars, as well as herbs and spices that complement the Trout’s sweetness.
Another great way to grill trout is to stuff them. This recipe will work with any kind of trout, but I prefer to use smaller ones such as rainbows, browns or cutthroats. To do this, stuff the cavity of each fish with garlic, sprigs of thyme and rosemary and top with lemon slices. Brush the outsides of the trout with olive oil, then place them in aluminum “boats” and grill over indirect heat.
Cooking
Trout fillets are a quick, healthy grilling option. The delicate white fish takes on the flavors of anything you season it with and can be cooked in a matter of minutes. A grilled trout recipe like this pairs well with small roasted potatoes and a salad for a delicious meal.
While it’s possible to cook trout on a gas or charcoal grill, a cedar plank can add a delightfully distinct flavor to the dish. Planks are also a great way to keep the trout moist while it’s cooking, which helps make for a tender, juicy entree.
The process for grilling trout is similar to cooking any other fish, but it’s important to pay attention to the heat and how the trout responds to it. For example, if you grill trout skin-down, the skin will become crispy and golden brown as it cooks.
Before you place your trout on the grill, lightly coat each fillet with olive oil and sprinkle with salt and pepper. In addition, generously season the cavity of each trout with salt and pepper as well. If desired, slip 2 pieces of kitchen twine under each trout and tie them closed; this will prevent the fillings from falling out during grilling. Then, place the trout on the grill with the skin-side down and cook until they are just cooked through and flakes easily.
