Northwest Fishing Reports

I'm surprised this isn't allready on here. I'm getting ready to make a meal for the family and was looking for a good recipe. Usually I'm out doors, we just clean, wrap the fish in tin foil with salt, pepper, and lemon wedge, and cook over coals. I was looking for something with a little more kick to it, that would be appealing to the kids, that I can cook indoors. I'm going to be heading to the store for spices etc so suggestions and cooking techniques are appreciated. Thanks

I am not a big trout man, but one recipe my family and I really like with the aluminum foil over the coals is to crush a clove of garlic and sprinkle over trout with the salt, pepper and a sprinkle of cayenne pepper. cook with a slice of bacon and a lemon wedge in the foil. Turns out pretty tasty.

lskiles wrote:When I cook trout indoors I dip the cleaned fish (less the head) in Bisquick and fry them in oil. Butter does not hot enough, I let the oil heat until it just starts to smoke then fry them brown and crispy on the outside and flaky inside.
I like to season the inside and out with Tony's cajon seasoning or Johnny's or my new favorite Alpine Spice. My wife thinks it is gross, but I like to eat the crispy tails and fins...mmm

do you leave the skin on or off?

gian wrote:

lskiles wrote:When I cook trout indoors I dip the cleaned fish (less the head) in Bisquick and fry them in oil. Butter does not hot enough, I let the oil heat until it just starts to smoke then fry them brown and crispy on the outside and flaky inside.
I like to season the inside and out with Tony's cajon seasoning or Johnny's or my new favorite Alpine Spice. My wife thinks it is gross, but I like to eat the crispy tails and fins...mmm

do you leave the skin on or off?

Skin on...

Check out these threads:

never cooked trout before

Simple and amazing trout

thanks for the links.

For me, the best way is BBQ'd or over an open fire (or coals).
In a pan, baked, or fried...just doesn't work for me...I like the smokey flavor off the grill, and I simply prefer to use the BBQ.

#1. Fire up the BBQ and get her toasting (medium-low on my gas BBQ).
Make a tinfoil "boat" just large enough to hold the meat--so the fish doesn't have to sit directly on the grill, and so the foil will hold in all the juices. Smaller is better, as if you make it too large the juices can drain away while cooking.

Personally, I like to filet my fish first--but leave the skin on--it'll fall right off once it's cooked. With larger trout I'll take the time to remove the pin bones (shouldn't be anything else with a good filet). I don't waste my time on the smaller fish, and just pick 'em out as I eat--if you have young ones, take the time to remove all you can, before cooking.

Sprinkle the filet with a pretty good dose of lemon pepper (spice can be found at any grocery store).

Throw the foil and fish on the top rack of the BBQ throw in a little butter. Your Lemon Pepper spice will have a slight hint of garlic, but if you're like me...it could use a little more. A clove of finely minced garlic in the butter works well. The garlic treated butter assures the filet stays juicy, and some of the flavor will be pulled into the meat.

About half-way done, throw a slice or two of a baby lemon on top of each filet for a little extra "twang." If you put it on in the beginning some of the spice might rinse away as the lemon weeps and give an un-even flavor (just my experience).

Remove when just starting to flake and enjoy!

#2. Take a fresh cedar plank and soak it in water for about an hour.
Fire up the BBQ to medium and throw the plank on the grill....wait for it to start to smoke--now you're ready to cook.

Use the same recipe above, or try this one...

3 tablespoons of olive oil, 1tsp salt, 1/2tsp pepper, 1/2cup freshly chopped dill...Mix together and put a heavy coat on the whole fish. Throw a lemon inside. Cook for ~15 minutes. It makes for a good meal, or a great appetizer.

Play around with cedar plank cooking...I love the light smokey flavor. It's complemented well with bacon.

This one is awesome!

Ingredients:
8 trout (gutted with heads and all fins removed). (note: if the trout you have are very large, 2 pounds or so
before cleaning, you can get by with only using 2 or 3)
4 cups stale bread (cut or torn into1-inch pieces)
1 small yellow onion (chopped)
2 teaspoons minced garlic
4 pieces of fried bacon, crumbled
8 ounces chicken stock or chicken bouillon
4 tablespoons butter (unsalted) or margarine
2 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon black pepper
3 dashes of tobasco

1) Put dry bread crumbs in large mixing bowl and set aside. If need be, you can take fresh bread, cut it into small (crouton size) pieces, then put these pieces on a baking sheet at about 400 degrees, and cook until they are dried out.

2) saute the onion and garlic on medium in butter until onions start to turn golden brown. Do not heat too fast.

3) Add chicken stock, thyme, salt, pepper, tobasco to the onion/ garlic mixture and simmer 2-3 minutes

4) Pour the chicken stock mixture into the bowel with the bred crumbs that you have set aside. Add in crumbled bacon. Stir everything together until bread is completely moist, and all ingredients are well mixed.

5) Stuff the trout. Divy up the stuffing into equal portions. If necassary, use toothpicks to close the trout back up.

6) Place trout into greased baking sheet and bake approximately 20 minutes at 350 degrees, or until fish is cooked throughout and flakes easily.

7) Melt 8 tablespoons of butter with 3 tablespoons of lemon juice and drizzle over fish before serving.

those are some great recipies

yes they are

beerman1981 wrote:This one is awesome!

Ingredients:
8 trout (gutted with heads and all fins removed). (note: if the trout you have are very large, 2 pounds or so
before cleaning, you can get by with only using 2 or 3)
4 cups stale bread (cut or torn into1-inch pieces)
1 small yellow onion (chopped)
2 teaspoons minced garlic
4 pieces of fried bacon, crumbled
8 ounces chicken stock or chicken bouillon
4 tablespoons butter (unsalted) or margarine
2 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon black pepper
3 dashes of tobasco

1) Put dry bread crumbs in large mixing bowl and set aside. If need be, you can take fresh bread, cut it into small (crouton size) pieces, then put these pieces on a baking sheet at about 400 degrees, and cook until they are dried out.

2) saute the onion and garlic on medium in butter until onions start to turn golden brown. Do not heat too fast.

3) Add chicken stock, thyme, salt, pepper, tobasco to the onion/ garlic mixture and simmer 2-3 minutes

4) Pour the chicken stock mixture into the bowel with the bred crumbs that you have set aside. Add in crumbled bacon. Stir everything together until bread is completely moist, and all ingredients are well mixed.

5) Stuff the trout. Divy up the stuffing into equal portions. If necassary, use toothpicks to close the trout back up.

6) Place trout into greased baking sheet and bake approximately 20 minutes at 350 degrees, or until fish is cooked throughout and flakes easily.

7) Melt 8 tablespoons of butter with 3 tablespoons of lemon juice and drizzle over fish before serving.

Oh man this looks good. Thanks for the great recipe beerman. Now I get to go catch some trout. :chef:



fishnislife

fishnislife wrote:

beerman1981 wrote:This one is awesome!

Ingredients:
8 trout (gutted with heads and all fins removed). (note: if the trout you have are very large, 2 pounds or so
before cleaning, you can get by with only using 2 or 3)
4 cups stale bread (cut or torn into1-inch pieces)
1 small yellow onion (chopped)
2 teaspoons minced garlic
4 pieces of fried bacon, crumbled
8 ounces chicken stock or chicken bouillon
4 tablespoons butter (unsalted) or margarine
2 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon black pepper
3 dashes of tobasco

1) Put dry bread crumbs in large mixing bowl and set aside. If need be, you can take fresh bread, cut it into small (crouton size) pieces, then put these pieces on a baking sheet at about 400 degrees, and cook until they are dried out.

2) saute the onion and garlic on medium in butter until onions start to turn golden brown. Do not heat too fast.

3) Add chicken stock, thyme, salt, pepper, tobasco to the onion/ garlic mixture and simmer 2-3 minutes

4) Pour the chicken stock mixture into the bowel with the bred crumbs that you have set aside. Add in crumbled bacon. Stir everything together until bread is completely moist, and all ingredients are well mixed.

5) Stuff the trout. Divy up the stuffing into equal portions. If necassary, use toothpicks to close the trout back up.

6) Place trout into greased baking sheet and bake approximately 20 minutes at 350 degrees, or until fish is cooked throughout and flakes easily.

7) Melt 8 tablespoons of butter with 3 tablespoons of lemon juice and drizzle over fish before serving.

Oh man this looks good. Thanks for the great recipe beerman. Now I get to go catch some trout. :chef:



fishnislife

I need to give credit where credit is due. It's not actually my recipe, I found it online, and was amazed when I cooked it. It's tasty! It works best on larger trout though -- you can get more stuffing in them.--

lskiles wrote: I like to season the inside and out with Tony's cajon seasoning or Johnny's or my new favorite Alpine Spice. My wife thinks it is gross, but I like to eat the crispy tails and fins...mmm

Haha i do the same its good to know I'm not the only one.:thumright

We Have a good recipe for trout :
Turn on the BBQ until temp is 400
Put apple wood chips in for smokey taste
cut up two or three oranges to put next to wire in basket
then put trout in skin on, and season with fish seasoning
then another layer of oranges and the other side of the basket
make sure all of fish is covered by oranges
cook ; 20 to 30 min. on upper rack

Fish seasoning
by luhr-jensen smokehouse
ingerdients
salt, lemon ,garlic, basil, peper, chervil ,
onion ,coriander, mustard, dill weed, cilantro
crlery seed, fenugreek, ginger

lskiles wrote:When I cook trout indoors I dip the cleaned fish (less the head) in Bisquick and fry them in oil. Butter does not hot enough, I let the oil heat until it just starts to smoke then fry them brown and crispy on the outside and flaky inside.
I like to season the inside and out with Tony's cajon seasoning or Johnny's or my new favorite Alpine Spice. My wife thinks it is gross, but I like to eat the crispy tails and fins...mmm

that sounds good

If anyone is daring, I filet the trout. I pull the skin off. Then cut the filet's up in smallish slivers. Roll them in panko.. Fry in olive oil until golden brown..a little seasoning for taste. (I use garlic powder, pepper and salt).
Slice up some cabbage.
Make some pico de gallo.
sour cream.
Get some soft corn tortilla.
put it all together.....DEELISH!

What is Panko?

narrows11 wrote:What is Panko?

Per Wikipedia

Panko (パン粉?) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing an electric current through the dough,[1] yielding bread without crusts. It has a crispier, more airy texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. White panko is made from bread which has had the crusts removed while tan “panko” is made from the whole loaf of bread. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on fish and seafood and is often available in Asian markets, specialty stores, and, increasingly, in most large supermarkets.

Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.In February 2012, the US fast-food chain Wendy's introduced a cod fillet sandwich that they advertised as having a panko breading.

Thanks!

Crush lime flavored Doritos into crumbs. Dip the cleaned fish in an egg/milk mixture and coat the fish with crumbs inside and out. Bake in the oven at 350 degrees.