Tangy Grilled Trout
The key to grilling an attractive trout is to place it over direct heat for roughly four minutes before moving it to the side of the grill to finish cooking over indirect heat for another 12 to 14 minutes. This gives your trout those lovely grill marks and soft, flaky flesh that are the marks of a professionally prepared fish.
To make a perfectly tangy trout, clean and split the fish and marinate for 20 minutes in a cool bath of salt water with just a sprinkle of sugar added. Drain, but don't rinse. Layer lemon slices and sprigs of fresh dill inside the fish. Fold the fish closed and coat well with salt, pepper and olive oil, to avoid sticking. Place the prepared trout on a well-oiled grill and cook as instructed above. The trout is done when the flesh is tender and flakes easily with a fork.
Perfectly Pan-Fried Trout
Pan-fried trout is easy enough to make over an open campfire if you remembered to tote along your favorite heavy skillet. The trick is to split, clean and rinse the fish and pat it dry well before coating it in a mixture of salt, pepper, and garlic powder. From there, coat the trout in corn meal and drop it gently, flesh-side down, into a preheated skillet filled with about 3 TBS melted butter.
Allow trout to cook for 4 to 5 minutes per side, remove from heat and drizzle with fresh lemon. Garnish with a sprig of dill.
The right trout recipe is the perfect topper to your Scenic Safaris adventure as a Yellowstone angler. We look forward to having you join us!