WHOLE SMOKE-GRILLED MOUNTAIN TROUT
"The smoky, herbaceous flavors of this dish will remind you of your last mountain-camping trip. While the recipe calls for applewood smoking chips, you can also use mesquite chips in the smoker box or foil packet (for gas grills) or thrown in with the coals of your charcoal grill. Also, this recipe couldn't be simpler to prepare streamside, if you're lucky enough to land a trout of your own. Just substitute a little olive oil for the mayonnaise coating on the skin of the fish - it will give the recipe a different flavor, of course, but serve the same purpose of keeping the fish from sticking to the cooking grate."
4 small whole rainbow, golden or mountain trout, scaled and gutted
1/2 cup mayonnaise
8 sprigs fresh thyme
8 sprigs fresh oregano
4 sprigs fresh rosemary
8 lemon slices, 1/4-inch thick
2 teaspoons chopped garlic (optional)
Applewood or mesquite smoking chips
Extra-virgin olive oil for drizzling
Coat the outside of each trout with mayonnaise. In the body cavity of each fish, stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig and 2 lemon slices. Add a little garlic if you like. Refrigerate until ready to grill.
Light a charcoal fire or preheat your gas grill on high. Oil your grill's cooking grate (or inside of a fish basket, if using). When the coals are almost ready or the gas is close to preheating, add the smoking chips and cover (or for gas grill, add chips to smoker box or foil pouch with holes punched in it). Wait until a good head of smoke is obvious, then add trout. Cover and cook 5 to 6 minutes each side, depending on thickness of trout (use the 10-minute-per-inch rule as a guide).
Remove trout from heat to a platter and let rest 5 minutes. Serve with drizzle of first-rate extra-virgin olive oil.
Serves 4
Source: The Big Book of Fish and Shellfish by Fred Thompson
"The smoky, herbaceous flavors of this dish will remind you of your last mountain-camping trip. While the recipe calls for applewood smoking chips, you can also use mesquite chips in the smoker box or foil packet (for gas grills) or thrown in with the coals of your charcoal grill. Also, this recipe couldn't be simpler to prepare streamside, if you're lucky enough to land a trout of your own. Just substitute a little olive oil for the mayonnaise coating on the skin of the fish - it will give the recipe a different flavor, of course, but serve the same purpose of keeping the fish from sticking to the cooking grate."
4 small whole rainbow, golden or mountain trout, scaled and gutted
1/2 cup mayonnaise
8 sprigs fresh thyme
8 sprigs fresh oregano
4 sprigs fresh rosemary
8 lemon slices, 1/4-inch thick
2 teaspoons chopped garlic (optional)
Applewood or mesquite smoking chips
Extra-virgin olive oil for drizzling
Coat the outside of each trout with mayonnaise. In the body cavity of each fish, stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig and 2 lemon slices. Add a little garlic if you like. Refrigerate until ready to grill.
Light a charcoal fire or preheat your gas grill on high. Oil your grill's cooking grate (or inside of a fish basket, if using). When the coals are almost ready or the gas is close to preheating, add the smoking chips and cover (or for gas grill, add chips to smoker box or foil pouch with holes punched in it). Wait until a good head of smoke is obvious, then add trout. Cover and cook 5 to 6 minutes each side, depending on thickness of trout (use the 10-minute-per-inch rule as a guide).
Remove trout from heat to a platter and let rest 5 minutes. Serve with drizzle of first-rate extra-virgin olive oil.
Serves 4
Source: The Big Book of Fish and Shellfish by Fred Thompson
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Shrimp Jambalaya (Minute Rice, 1966)
- Marmitako (Basque Tuna Stew)
- Scallops Baked with a Julienne of Vegetables
- Salmon and Potato Coriander Fish Cakes (with serving suggestions)
- Chef Paul Prudhomme's Bronzed Catfish
- Salmon-Corn Casserole (using canned salmon and stuffing mix)
- Salmon Cakes (article: Canned Salmon is a Good Choice)
- Star-Kist Tuna Divan (1953)
- Oolong Marinated Sea Bass (like PF Chang's)
- Hefeweizen Beer Steamed Clams
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!