General Cooking Directions
Cook trout well: It's done when the flesh flakes easily with a fork. Wash all work surfaces with hot, soapy water after fish preparation, including knives, plates, countertops, cutting boards, sink and hands. This will prevent cross-contamination with any bacteria or other disease-causing organisms from the raw fish.

Trout in Foil

Bacon-wrapped Trout

Newspaper Trout

Tabasco Trout

Ginger & Lime Peel Trout

Grilled Trout

Blackened Trout

Norway Trout Jerky

Trout Almondine
What It Has: 162 CALORIES and about 7 grams of FAT per 3-ounce serving. Like other high-fat fish, trout is a great source of heart-healthy omega-3 fatty acids, as well as NIACIN, B6, B12, POTASSIUM and PHOSPHORUS.
So, now is a good time to enjoy all the good things about trout...the fun of catching them, quick and easy preparation, a variety of ways to cook them, high protein content, low in calories, and - most importantly - great taste!!
  Trout in Foil
For many anglers, one of the delights of a backcountry trout experience is the opportunity to reel in two or three fish for supper. Here's a simple, savory way to prepare fish without cooking utensils. After cleaning the trout, place a few fresh basil leaves inside the body cavity of each fish. Top these with a couple of thin slices of onion - we're assuming all fishermen carry knives - and thin slices from a fresh lemon or lime (you can substitute juice).
Drizzle virgin olive oil on the fish and in the cavity, then wrap them carefully in foil so no juice can escape. Cook over coals or on a grill top until done. (the dorsal fin will pull away easily when the fish is ready). Enjoy!
  Bacon-wrapped Trout

Start with 4 trout and 4-8 bacon slices.

Wash trout briefly under cold running water; pat them dry inside and out with paper towels. Wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks. Place fish on barbecue grill about 4 inches from moderately hot coals.

Cook about 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked. When done, fish will feel firm when prodded gently with finger and will flake easily with a fork. Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley. Serve at once.

Serves 4

  Newspaper Trout
Wet cleaned trout and place across one corner of a sheet of Orchard Newspaper. Wetting the newspaper as you roll, roll the fish inside. Immerse the packet in water thoroughly and transfer to fire/barbecue. Leave to cook, turning frequently until outer layer of newspaper starts to brown.
Remove from fire and open packet by cutting all around three sides. Peel open packet and turn the trout out onto a plate. The trout skin should peel off the flesh because it is stuck to the paper and the trout will be baked to perfection. This also works if cooked in a conventional oven at @ 200 degrees until the paper browns.
  Tabasco Trout

Start with:

6 trout fillets (about 1/2 lb each)
1/4 teaspoon pepper
1/2 cup melted fat or oil
2 teaspoons salt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce
Paprika

Combine ingredients, except paprika, in a small bowl. Place the fillets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika.

Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.

Serves 6

  Ginger & Lime Peel Trout

Start with:

four 6-ounce rainbow trout fillets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
salt to taste

In a medium bowl, sauté ginger in oil just lightly browned and aromatic. Remove pan from heat; stir in red pepper. When oil cools completely, whisk gradually into lime juice and peel.

Set aside. Heat grill and brush with oil. Grill trout flesh side down 2 minutes. Gently turn. Grill for 2 more minutes, or until trout turns opaque. Serve immediately with lime-ginger mixture.

Serves 4
  Grilled Trout

Start with:

4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsp. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine

Combine olive oil, garlic, thyme, sage and pepper. Spread evenly over trout and inside the cavity. Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover. 1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover. Serve with lemon wedges and your favorite side dish.

Serves 4
  Blackened Trout

This is about the simplest recipe for trout, but the best tasting! You'll need two ingredients aside from the trout fillets:

Ground Red Pepper
Cooking Oil

Heat a skillet over a fire or stove for a couple minutes. Coat the the fillets with a small amount of oil and plenty of crushed red pepper and other spicy seasonings if you wish, to taste. Pour a small amount of cooking oil on the skillet and lay the fillets on the cooking surface.

Sear the trout on both sides; be careful to move the fillets every minute or so to prevent the flesh from sticking to the pan. Once the seasonings have formed a coating on the fish, they should be ready to eat.
  Norway Trout Jerky

This is for when you get home with extra fish!

6 to 12 3/8' thick fish filets - use fresh trout, the skin can be left on, it helps hold the filet together while smoking. 16 oz. bottle of Yoshida's Gourmet Sauce (international foods aisle, Japanese)
16 oz of beer

Stir the beer and Yoshida's together in a glass dish or bowl. Add the fish filets an gently mix to cover the fish completely with the marinade. Cover the dish with lid or plastic wrap and refrigerate for 24 hours. Mix gently at least twice during the 24 hours for even marinating.

Prepare your home smoker (or dehydrator) for use.

Use a mild wood like apple or oak to make the smoke.. Place the filets skin-side down on the racks in the smoker. If they are 3/8' thick, smoke for 6-8 hours.. If thinner, smoke for less time, if thicker, smoke for more time.. Remove from smoker and cool in a paper bag or clean cardboard box.

Do not put in a plastic bag or container as the fish jerky will sweat if sealed, until it cools.

  Trout Almondine

Start with:

6 trout fillets (1/2 lb each)
2 tablespoons melted butter
1/4 cup blanched almonds
1 tablespoon lemon juice
2 tablespoons butter
paprika
salt
parsley

Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.

While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned.

Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley. Serve with a fresh tossed salad, sweet potatoes and dinner rolls.

Serves 6