Fish Recipes
Grilled Orange Marinated Trout
The sweet flavors of freshly squeezed orange juice and honey are balanced with just enough vinegar so that the marinade doesn’t overpower the fish. Trout has a delicate flavor so you don’t want to bury it in strong flavors. The marinade is great chicken, pork and shellfish as well.
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Barbecued Trout
When it’s summertime and you really don’t feel like heating up the kitchen, the logical place to cook your dinner is outdoors on the barbecue. The recipe specifies trout, but this preparation works well with most fish. When cooking whole fish, figure on about 1 pound per person after cleaning and removing the head. If…
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Bacon-Wrapped Grilled Trout
Fish and game cooks love to wrap stuff in bacon. “OK, here’s the deal, you take your goose and cut it into little strips. Then, you soak it in a combination of Worcestershire, ketchup, Italian dressing, garlic, onion and Coca-Cola for…oh, about 3 days. Then, you wrap ‘em up in jalapeño pepper and bacon and…
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Southwestern Trout and Green Chile Grits
Unless you live in the Southeastern U.S., you may not get too worked up over a recipe that includes “grits”. Grits is coarsely ground corn. Or is it, grits are ground corn. Either way you say it, it’s pretty much the same as polenta, its Italian cousin. If you don’t want to go to the trouble…
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Poached Rainbow Trout
This recipe was sent in by Paul Birtchet of Redondo Beach, California. Paul says that he prefers a 3 – 4 pound rainbow trout. We usually have to use 4 one-pounders or substitute a big steelhead trout.
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Smoked Trout Appetizer
Well of course I’m going to push the Camp Chef Smokers for this recipe. My friend Tiffany Haugen has smoked quite a lot of fish in her smoker, she even wrote a cookbook on it! Check out all of her cookbooks on her Pinterest page: https://www.pinterest.com/tiffanydhaugen/my-cookbooks/
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Trout with Herb Vinaigrette
You can bake it, broil it, sauté it, pan-sear it, blacken it or throw it on the grill. Personally, I prefer to cook it on the grill to smoky fruit wood coals along with some sweet bell peppers and red onions, but you do what you want. If your trout is dry, don’t blame it…
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Walleye, Capers and Lemon
Most people say to use white cooking wine you can buy at the grocery store for recipes that call for wine. But if you have a bottle already open, why not use that? I mean, save the good stuff for your glass at dinner, but don’t feel like you have to buy special wine just…
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Crawfish Etouffee
According to Wikipedia, Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served over rice. In this photo it is served over orzo pasta (the really tiny pasta) so you do what you want to do.
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