I pinched these recipes off of Bob Ives, (thanks Bob, please dont sue me!) I've tried a couple of them and they work so I thought I would share them here
Glorious Grilled Trout
Place some aluminum foil on the grate of a gas or charcoal grill and punch several small holes in it so the smoke can come through foil. Heat up the grill to low to medium heat. Don't cook the trout on high heat. Salt and pepper the trout and sprinkle some lemon and paprika on it. You could also drizzle a little olive oil or melted butter on it if you like, as well as a slice of onion. Cook until the meat is white and flakes easily. Since you have the grill going already, you could cut some zucchini in half lengthwise, put a few small slits in the underside (not the skin side) and drizzle with olive oil or melted butter, add salt and pepper and grill them face down for about 10 or 15 minutes before adding the trout. Let them finish cooking while the trout cooks.
Convenient Campfire Trout
This is basically the same as the grilled trout, but your going to be cooking on campfire coals. Place the trout in a large piece of aluminum foil and season it with salt, pepper and lemon (add paprika if you like). and place a slice of onion on top. Wrap the trout up in the foil and place it on some hot coals in the campfire (not directly over the fire). Check it in about 10 minutes and put it back for a few if you need to. Cook the trout until the meat is white and flakes easily. As a side, you could drizzle some potato wedges with olive oil, salt and pepper them and wrap them in foil. Put these in first because they will take longer to cook. Also try wrapping buttered zucchini or onions in foil and cooking them. Maybe 20 to 30 minutes. And they call this roughin' it?
Savory Steamed Trout
On this one, you can use fresh cut vegetables or a bag of mixed frozen vegetables. You need a mix of vegetables of your choice, like cauliflower, broccoli, summer or yellow squash, green beans, snow peas, red or yellow bell peppers, etc. Make sure the veggies are cut into bite sized pieces. Place them in a skillet with just enough water to cover them about a third of the way. Season with salt and pepper. Cover and bring to a simmer and steam them for just a few minutes, but leave them a little crisp. Now, place the trout right on top of the vegetables and season with salt, pepper, paprika and lemon juice. You can add a slice of onion on top if you like. Steam until the fish is white and flaky. Very good and very healthy.
Saucy Sautéed Trout
Put a half stick or more of butter in a frying pan and melt on low heat. Dust the trout with flour (don't over-coat) and sauté in the butter. After the trout is done (white and flaky), remove from the pan and add a little cooking sherry. Only add a little at a time and stir in to make a nice sauce. Pour the sauce over the trout and serve. Hide it from the rest of the family because you'll want it all to yourself.
Baking, Broiling And Frying Trout
For baking, just follow the guidelines from the above recipes. Season as above and bake in a slow oven, about 325 degrees, and check in 10 or 15 minutes. For broiling in the oven, season the same way and check in 5 to 8 minutes. If you prefer fried trout, coat well with flour and fry in hot oil for a few minutes on each side until the meat flakes easily.
Glorious Grilled Trout
Place some aluminum foil on the grate of a gas or charcoal grill and punch several small holes in it so the smoke can come through foil. Heat up the grill to low to medium heat. Don't cook the trout on high heat. Salt and pepper the trout and sprinkle some lemon and paprika on it. You could also drizzle a little olive oil or melted butter on it if you like, as well as a slice of onion. Cook until the meat is white and flakes easily. Since you have the grill going already, you could cut some zucchini in half lengthwise, put a few small slits in the underside (not the skin side) and drizzle with olive oil or melted butter, add salt and pepper and grill them face down for about 10 or 15 minutes before adding the trout. Let them finish cooking while the trout cooks.
Convenient Campfire Trout
This is basically the same as the grilled trout, but your going to be cooking on campfire coals. Place the trout in a large piece of aluminum foil and season it with salt, pepper and lemon (add paprika if you like). and place a slice of onion on top. Wrap the trout up in the foil and place it on some hot coals in the campfire (not directly over the fire). Check it in about 10 minutes and put it back for a few if you need to. Cook the trout until the meat is white and flakes easily. As a side, you could drizzle some potato wedges with olive oil, salt and pepper them and wrap them in foil. Put these in first because they will take longer to cook. Also try wrapping buttered zucchini or onions in foil and cooking them. Maybe 20 to 30 minutes. And they call this roughin' it?
Savory Steamed Trout
On this one, you can use fresh cut vegetables or a bag of mixed frozen vegetables. You need a mix of vegetables of your choice, like cauliflower, broccoli, summer or yellow squash, green beans, snow peas, red or yellow bell peppers, etc. Make sure the veggies are cut into bite sized pieces. Place them in a skillet with just enough water to cover them about a third of the way. Season with salt and pepper. Cover and bring to a simmer and steam them for just a few minutes, but leave them a little crisp. Now, place the trout right on top of the vegetables and season with salt, pepper, paprika and lemon juice. You can add a slice of onion on top if you like. Steam until the fish is white and flaky. Very good and very healthy.
Saucy Sautéed Trout
Put a half stick or more of butter in a frying pan and melt on low heat. Dust the trout with flour (don't over-coat) and sauté in the butter. After the trout is done (white and flaky), remove from the pan and add a little cooking sherry. Only add a little at a time and stir in to make a nice sauce. Pour the sauce over the trout and serve. Hide it from the rest of the family because you'll want it all to yourself.
Baking, Broiling And Frying Trout
For baking, just follow the guidelines from the above recipes. Season as above and bake in a slow oven, about 325 degrees, and check in 10 or 15 minutes. For broiling in the oven, season the same way and check in 5 to 8 minutes. If you prefer fried trout, coat well with flour and fry in hot oil for a few minutes on each side until the meat flakes easily.