Trout has been butterflied, spiced and grilled
So you caught a trout and don't know what do with it - this is one way to we have found to prepare trout. In this case we have a Mackinaw, also known as a lake trout caught in Lake Tahoe. Start by cleaning it.
Get a good filet knife, and slice its belly from the bottom to the mouth. Remove the guts, cleaning the inside with lots of water and your hand or a brush until no blood or guts remain. You will be left with a hollow fish. Next, cut off the fins that are near the belly; in the process you will remove a small amount of poor quality fat that deposits there. You can leave the head on, or cut it off and butterfly the fish as we did in this case. To butterfly, remove the head, spread the fish out and cut from inside of the belly, slicing the ribs along and as close as possible to the spine. Make this cut from head to tail, and you will be able to open the fish and lay it out skin side down.
Light the grill and rub olive oil on the skin of the fish. When cooked, the skin will separate from the meat of the fish, so you do not need to remove it. Lay the fish out and dress it with lemon, white wine, fresh cut parsley and dill, salt and pepper. Grill it skin down until the white fats start to bead on the surface of the meat.
You can also make a sauce for the fish. In this case, we simmered olive oil, white wine, butter, and parsley in a frying pan and poured it over the trout before serving. Delicious.
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