I love this recipe, and I learned it while traveling to Key West one summer. This recipe is easy and very tasty with a little spicy kick. Trout is very healthy for you and I recommend that you cook it with the skin on. It is small in size which means it will cook very quickly. The oils from the skin add great flavor to the fish and allow the meat to stay very moist. great baits for fishing
When buying trout, make sure that the meat of the fish is nice and white. Also make sure the skin is not slimy. If you want to use a whole trout with the head still on, like a rainbow trout or even a sea trout, make sure that the eyes of the fish are not glazed over. A fresh fish will have clear eyes and the skin will be smooth and not sticky.
Here is the recipe:
1/4 cup lemon juice
2 tablespoon unsalted butter — melted
2 tablespoon extra virgin olive oil
2 tablespoon parsley — chopped
2 tablespoon sesame seeds (optional)
1 tablespoon hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 trout — about 1 pound each (sea trout, brook trout, rainbow trout)
In shallow dish, combine lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade.
Place the fish on a very hot grill that has been oiled down. Cook the fish on one side for 3 minutes and turn. Let the fish cook for another three minutes and remove from grill. Place the fish on baking sheet and pour reserve marinade on top. Finish in the oven on 325 degrees for 5 minutes.
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country. In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.