INGREDIENTS

* 4 trout, cleaned and head removed
* salt and pepper to taste
* 4 tablespoons butter, divided
* 1 medium green bell pepper, sliced
* 1 clove garlic, minced (optional)


DIRECTIONS

1. Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using.
2. Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals.
3. Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.

 

INGREDIENTS

* 1 tablespoon paprika
* 2 teaspoons dry mustard
* 1 teaspoon cayenne pepper
* 1 teaspoon ground cumin
* 1 teaspoon black pepper
* 1 teaspoon white pepper
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 3/4 cup unsalted butter, melted
* 6 (4 ounce) fillets trout
* 1/4 cup unsalted butter, melted



DIRECTIONS

1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

 

This spicy recipe is great for whole fish or fillets. It's also nice and quick.

Ingredients.

* 1 or 2 whole 1 1b cleaned Trout or fillets
* Cajun seasoning mix (available in the supermarkets or use the recipe below)
* Little cooking Oil


Cajun Seasoning Mix (makes enough for 4-5 meals):

* 3 Tbsp Paprika
* 2 Tbsp Salt
* 2 Tbsp Garlic Powder
* 1 Tbsp Black Pepper
* 1 Tbsp cayenne pepper (Chili Powder)
* 1 Tbsp Onion Powder
* 1 Tbsp Oregano
* 1 Tbsp Thyme

Blend seasonings well or grind to a powder.


Make sure the trout are clean and dry and cut a few diagonal slashes along the skin on each side. Spread a little oil on the fish and cover with the cajun seasoning mix.

Heat some oil in a frying pan and fry the trout over a moderate heat for about 5 minutes each side until black and cooked on the inside. Fillets, being thinner, will only need 2-3 minutes on each side.

Serve with a slice of lemon or lime on the side.

NOTE: If you like to eat the fish skin, make sure you remove all the scales before cooking.

 

place trout in smoker, go 4 wheeling come back and eat...

 

can we shoot fireworks at the bar down the street?

 

Does this mean you'll join us?

 

If you decide to make this, you better catch some more trout--I love blackened fish, and will eat lots more if it's filleted (don't particularly care to fight around all of those tiny bones).

 

lol..i've grown up since then..a little. although, my partner in crime - my cousin Aaron - will be the one down and joining us. We'll have to share that story again with his account.

 

Current count is 59 trout...I hope that is enough...

 

Make that count 58...


I just blacken one using the above recipe and OMG was it good. I have fly fished for trout for years, and never have I liked eating trout, I'm just not a fish person.

THAT HAS ALL CHANGED...