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As a kid, I spent quite a few summers camping and fishing for trout in the California Sierras. Camping was ok, but really, I just wanted to fish for trout. I wasn't the only one. My mom couldn't wait to cook up her favorite trout recipe, whole campground trout. So when I was given a couple of fresh trout the other day, I instantly thought of this recipe...
And, where did the this week's German Brown trout come
from? Two families I know just got back from the Sierras,
Jay-Jay's and Sven's. Jay-Jay's family went to their go-to spot,
Lake Mary at Mammoth Lakes. While Sven found new
territory for him and his wife up near Bridgeport at Lake
Virginia and Lake Lundy.
Everyone had a blast and now I have some trout, wow! Whether you've got German Browns or Rainbows, try grilling them whole with this simple trout recipe. You'll love it.
Thinking about smoking some trout? Take a look at Basic Trout Smoking, it's got all the basics you need.
Trout Recipes, Grilled Whole German Brown (serves 2-3)
2-3lb whole trout, gutted, gilled, and cut two slits (per side)
3 whole lemons, one cut into v shaped wedges
¼ cup of extra virgin olive oil
Crushed black pepper
2 tablespoons finely chopped parsley
Cooking Campground Trout
1. Start by heating your grill to as close as 500F as you can, while making sure to clean it. A clean grill will help ensure the trout's skin won't stick to the grill.
2. Once the trout is clean and prepped, pat it dry with paper towels. Add salt and pepper into the gut cavity. Be careful not to add any salt to the skin of the fish (salt on the skin will not allow the skin to crisp up and the skin will end up sticking to the grill). After seasoning the gut cavity, begin to brush on olive oil to the trout's skin, and then sprinkle with black pepper. Finally, insert one lemon wedge per slit,
3. Just before adding the trout onto the grill, I dab a small amount of oil onto paper towel and wipe off the grill. Then place the trout on the grill while cooking for 3-4 minutes per side. Before turning over the fish for the first time, start creating the baste. Measure out the juice of two lemons into a measuring cup, and then add half that amount of olive oil.
Add a pinch of salt, pepper then whisk throughly for complete mixing. In other words, the resulting baste shouldn't have a separation between the oil and lemon juice.
4. After carefully turning over the fish, and begin brushing on the baste. Baste at least twice and close the lid of the grill after each baste. This will promote the dripping baste to infuse the fish with flavored smoke!
5. Finally, remove the trout and pour the rest of the baste over the fish. Sprinkle with parsley and serve.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Orange Citrus Juicer/Squeezer
http://amzn.to/2E0vs9N ➤ Kirkland Organic Extra Virgin Olive Oil 2L
http://amzn.to/2lQb7wA ➤ Glass Olive Oil Dispenser 16oz
http://amzn.to/2CkgXx2 ➤ Flexible Boning Knife
http://amzn.to/2AiPtpW ➤ Ex-Large Bamboo Cutting Board 18"x14"
http://amzn.to/2EXy1uL ➤ Whisk set, 12",10", 8.5"
http://amzn.to/2CCaySf ➤ Pyrex 1cup & 2cup measuring cups
http://amzn.to/2AhJf9z ➤ Himalayan Pink Salt 10oz
http://amzn.to/2AiF8tU ➤ Stainless Steel Tongs Set 12", 9" Locking
PHOTOGRAPHY EQUIPMENT USED 🎥 ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black