Recipes for trout | VailDaily.com
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Recipes for trout

Daily Staff Report

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few recipes for those so inclined to make a meal of their catch of the day:

Barbeque TroutAfter thoroughly cleaning the fish and cutting off the head, cut a piece of aluminum foil big enough to wrap the fish. Then lay down a piece of bacon on the foil. Next lay down some lime and green onion. Lay the fish on this bed and do the same to the inside of the fish, as well as the top. After you prepare the fish, seal the foil, preferable on the top or the bottom of the fish (top being dorsal fin, bottom being the belly). Now put the wrapped fish on the BBQ and cook for about 20 minutes on each side (time varies depending on the size of the fish, 20 minutes is for a decent 16 inch fish).Fresh Fried TroutThis is a great way to fry fresh trout. First cut the head off, and then fillet the trout. In a mixing bowl add one cup of flour, a pinch of garlic powder, two tablespoons of red chili powder, and a pinch of salt.In a separate bowl, mix two eggs and a tablespoon of water. Dredge the trout fillets in the egg, then batter in the flour mixture and fry to a golden brown. This also work really well with brook trout, but with the brookies there’s no need to fillet; just cut the heads off.Garlic Butter Trout1-2 Cloves Diced Garlic2 tbsp Butter or Margarine2-3 Scallions (Green Onions), DicedAfter cleaning and skinning your fish, place in foil and add 1 or 2 cloves of diced garlic, 2 tablespoons of butter and 2 or 3 scallions(green onions). wrap foil securely around fish cook on grill about 20 min each side flipping occasionally. when serving add salt & pepper to add just a little more flavor. Trout CakesSubmitted by Celestino Santistevan2 pan-size trout (10-12 inches)1 small onion (finely chopped)3 Tbsp parsley2 eggs (well beaten)1 to 1 1/2 cps dry bread crumbs3 Tbsp butterblack pepper to tasteCook the trout in the oven or a frying pan until the meat is tender and flaky. Debone the fish, and add all the remaining ingredients except the butter. Form the mixture into patties and fry with butter over medium heat until lightly brown. Enjoy!Potato Fried TroutPotato BudsFlour1 egg slightly beaten4 Tablespoons Canola or Vegetable OilSaltPepperFilet and skin trout. Pat the filet dry, then season the filet with salt and pepper. Dredge filet in the flour, then the egg, and lastly cover with Potato Buds. Fry filets in vegetable or canola oil on medium to medium high heat until brown.Trout DipWhen catching stockers, ones that are new to the wild, (white meat), here is a good way to enjoy them: fillet the fish and bake them in the oven. Now chop them up, and mix the fish with mayonnaise and picante sauce. Makes an excellent cracker dip.- courtesy of Colorado Department of Wildlife


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