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Rainbow Trout
Grilled Whole Trout | Planked Trout | Stuffed Trout | Teriyaki Trout
Trout
Amandine
Family: Scorpaenidae (Scorpionfishes)
Genus and
Species: Sebastes miniatus
Common Names: Vermilion rockfish, red
rock cod
Fat Content: Low, 9%
Protein:
88%
Yield: 35% fillet
Fish Flavor:
Mild
Range: California south to Northern Baja California,
Mexico
Availability: This is available in most markets.
Grilled Whole Trout
You may
substitute your favorite whole fish.
4 small whole trout
Lawry's Seasoned Salt
2 lemons,
sliced
4 sprigs fresh basil
4 green onions
Olive oil
Creole
Butter Sauce
Sprinkle inside and outside of trout with Seasoned Salt; let stand
10 to 15 minutes. Place several lemon slices, basil and green onion securely
inside of trout; brush outside generously with olive oil. Grill trout in grill
basket over medium-high heat 5 minutes on each side or until fish just begins to
flake. Serve warm Creole Butter Sauce over trout.
Makes 4
servings
Prep time: 25 minutes
Cook time: 10 minutes
Planked Trout
Cooking the fish on
a wood plank imparts delicious flavor and aroma.
2 whole trout
3 tablespoons olive oil
Lawry's Seasoned Salt,
to taste
Lawry's Lemon Pepper, to taste
1 hardwood plank, 12 inches x 12
inches, 1-inch thick
Brush skin of trout with olive oil. Sprinkle Seasoned Salt and
Lemon Pepper inside the cavity and on the skin of the trout. Brush plank with
olive oil. Place plank in cold oven; heat at 350ˇF for 15 minutes. Remove plank
from oven; place fish, skin-side down on plank. Bake in 350ˇF oven for 25
minutes. Use hardwoods such as cedar, alder, hickory, maple or oak. Avoid
resinous woods like pine. Plank should be clean and unvarnished. For a dramatic
presentation, serve fish on plank at the table.
Makes 2
servings
HINT: The plank cooking method maybe used for fillets
and whole fish of many varieties.
Prep time: 20 minutes
Cook
time: 25 minutes
Stuffed Trout
A great recipe when
the fisherman wants to show off that great catch!
4 whole trout (about 2 pounds)
1 bottle (12 ounces) Lawry's
Lemon Pepper Marinade
with Lemon Juice
1 tablespoon butter
1/4
cup chopped onion
1/4 cup chopped celery
2 cups seasoned stuffing mix
3
tablespoons fish stock OR chicken stock
1/2 teaspoon Lawry's Lemon Pepper
Pierce skin of trout with fork. In resealable plastic bag, combine
fish and Lemon Pepper Marinade with Lemon Juice; seal bag. Marinate in
refrigerator 2 hours. In medium skillet, melt butter over medium-high heat. Add
onion and celery; sauté 3 minutes. Add remaining ingredients; blend well. Spoon
dressing into trout. Bake in 350ˇ F oven 15 minutes or until fish just begins to
flake.
Makes 4 servings
Prep time: 10 minutes
Marinate
time: 2 hours
Cook time: 20 minutes
Teriyaki Trout
Easy and
quick.
4 whole trout (about 2 pounds)
3/4 cup Lawry's Teriyaki
Marinade
with Pineapple Juice
1/2 cup sliced green onions
2 medium
lemons, sliced
Chopped fresh parsley (garnish)
Pierce skin of trout with fork several times. Place trout in
shallow baking pan. Brush the inside and outside of each trout with Teriyaki
Marinade with Pineapple Juice. Stuff with green onions and lemon slices; cover.
Refrigerate 30 minutes. Place trout in oiled grill basket; brush with marinade.
Grill over medium-high heat 5 minutes each side or until fish just begins to
flake. Sprinkle with parsley if desired.
Makes 4
servings
Prep time: 10 minutes
Marinate time: 30
minutes
Cook time: 10 minutes
Trout Amandine
A
classic.
2 whole trout
Lawry's Seasoned Salt, to taste
Lawry's
Seasoned Pepper, to taste
Flour
3 tablespoons butter
1/2 cup sliced
almonds
Parsley (garnish)
Lemon slices (garnish)
Sprinkle cavity of trout with Seasoned Salt and Seasoned Pepper.
Dredge trout in flour. In large skillet, melt butter over medium-high heat. Add
trout and almonds; sauté 3 to 5 minutes each side. Stir almonds frequently to
brown. Cook trout until it just begins to flake. Remove fish to platter; spoon
almonds over fish. Garnish with parsley and lemon slices.
Makes 2
servings
Prep time: 15 minutes
Cook time: 10
minutes
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