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I like mine whole.
I season the cavity with lemmon pepper, stuff in some lemmon silces and chopped silontro (sp?).
Wrap it in un-greased foil and grill till the eyes turn white.
The skin will stick to the un-greased foil and peel it of the fish for you.
The last time I had trout, I filleted it. I made a brine:
brn sugar
sugar
salt (non iodized)
rosemary
onion powder
garlic powder
Worcestershire sauce
Fresh ground pepper
Then I smoked it for about six hours. I must say it was the best trout I've ever had.
Post a Reply
I like mine whole.
I season the cavity with lemmon pepper, stuff in some lemmon silces and chopped silontro (sp?).
Wrap it in un-greased foil and grill till the eyes turn white.
The skin will stick to the un-greased foil and peel it of the fish for you.
The last time I had trout, I filleted it. I made a brine:
brn sugar
sugar
salt (non iodized)
rosemary
onion powder
garlic powder
Worcestershire sauce
Fresh ground pepper
Then I smoked it for about six hours. I must say it was the best trout I've ever had.
Post a Reply