Best 5 Spicy Grilled Trout Recipes
Savor the tantalizing taste of grilled trout, a culinary delicacy that combines the natural flavors of fresh trout with the fiery kick of spicy seasonings. Unleash your inner chef and embark on a journey of culinary exploration, discovering the perfect recipe to satisfy your craving for a spicy grilled trout dish. From simple marinades to complex rubs, the world of flavors awaits your experimentation. Ignite your taste buds with a symphony of spices, transforming the humble trout into a sizzling sensation. Whether you prefer a subtle heat or an inferno of flavor, this article will guide you through the essential steps and ingredients needed to create a spicy grilled trout that will leave an unforgettable mark on your palate.
Let's cook with our recipes!
BLACKENED TROUT WITH SPICY KALE
Smoky, spicy blackened fish was made famous by New Orleans' Paul Prudhomme. This simple version boosts caramelization with the addition of brown sugar, so you can use a bit less heat (which means less smoke in your kitchen) but still get the signature crunchy crust. Add a beans-and-greens side dish that gets kick from Louisiana green hot sauce and you have a super-flavorful meal ready in about 30 minutes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
- Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
- Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.
GRILLED TROUT
Provided by Bryan Miller
Categories dinner, main course
Time 15m
Yield Eight servings
Number Of Ingredients 4
Steps:
- Tie the herbs to the body of the trout and secure with string. Brush with oil or butter.
- Grill for five to seven minutes on each side. Be careful when turning the fish as it breaks easily. Fish is done when firm and white.
HOT GRILLED TROUT
This is hot, as in SPICY hot! If one whole tablespoon of Tabasco seems to be too much for you then, obviously, use less. This recipe is from "The Tabasco Cookbook"
Provided by Hey Jude
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
- Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.
Nutrition Facts : Calories 812.6, Fat 44.8, SaturatedFat 10.1, Cholesterol 278.2, Sodium 672, Carbohydrate 2.4, Fiber 0.7, Sugar 0.5, Protein 95.2
WHOLE GRILLED TROUT
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
- Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g
GRILLED RAINBOW TROUT
Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
- Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
- Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.
Tips:
- Choose Fresh Fish: For the best flavor and texture, select fresh trout fillets or steaks. Look for fish that has a vibrant color and a mild, fresh smell.
- Properly Clean the Fish: Before cooking, ensure the trout is properly cleaned. Remove the scales, fins, and entrails. Rinse the fish thoroughly under cold water and pat it dry with a paper towel.
- Seasoning and Marinating: Enhance the flavor of the trout by seasoning it with a blend of spices and herbs. You can use a simple combination of salt, pepper, and garlic powder, or experiment with more complex spice mixes. Marinating the fish in a flavorful liquid, such as a mixture of olive oil, lemon juice, and fresh herbs, can also add extra flavor.
- Preheat the Grill: Before grilling the trout, preheat your grill to medium-high heat (around 400°F/200°C). This will help to sear the fish and prevent it from sticking to the grates.
- Oil the Grates: To prevent the fish from sticking, lightly oil the grill grates with cooking spray or a brush dipped in oil before placing the trout on the grill.
- Cook the Trout Over Direct Heat: Place the trout fillets or steaks directly over the hot coals or burners on the grill. Cook the fish for 4-6 minutes per side, or until it is cooked through. The fish should be opaque and flake easily with a fork.
- Monitor the Trout While Cooking: Keep an eye on the trout while it is cooking to prevent it from overcooking. Overcooked fish can become dry and tough.
- Remove the Trout from the Grill and Let It Rest: Once the trout is cooked through, remove it from the grill and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, resulting in a more flavorful and tender dish.
Conclusion:
Spicy grilled trout is a delicious and healthy meal that can be enjoyed by people of all ages. By following the tips and instructions provided in this article, you can create a perfectly cooked trout dish that is sure to impress your family and friends. Whether you are a seasoned griller or a beginner, this recipe is a great option for adding a flavorful and nutritious dish to your culinary repertoire.
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