how do i cook stocked rainbow trout without frying

I went down to the local park yesterday and caught 4 rainbow trout and brought them home to eat. Mind you this was my first time preparing rainbow trout. I gutted them all and removed the black/dark red vein from the backbone. 2 of them I left the head on, 2 I chopped it off. I put out some tinfoil, then put olive oil, lemon slices, fish, salt/pepper/garlic down in that order. I then closed up the packed, threw it on the grill and cooked until the meat was flakey.

one fish was very mushy, not good at all. 1 was OK, and 2 were fairly good and flakey.

Since these fish are so easy to catch, I would like to continue catching them and preparing them, but I want them to be good every time. Not sure where I went wrong. a little research on the internet says farm raised stocked trout will never be good, not sure if there is any truth to that though. Not a fan of frying fish every time I catch it.

Open up the packet after cooking a while to let some of that built up moisture escape. Otherwise you end up with steamed fish and not grilled fish.

I do the lemon slice, herbs, and olive oil thing with them. To me, trout just don't turn my crank. They aren't catfish or crappie by a long shot.

Stocked trout typically aren't as good as wild fish as you found out. Mushy flesh. I've always BBQed them . Don't wrap them in foil it kind of steams them. I'll sprinkle them with dry seasoning our you choice served with fried potatoes. But you will still get a few fish that just aren't very tasty.

[QUOTE=kstonich;553484]Stocked trout typically aren't as good as wild fish as you found out. Mushy flesh. I've always BBQed them . Don't wrap them in foil it kind of steams them. I'll sprinkle them with dry seasoning our you choice served with fried potatoes. But you will still get a few fish that just aren't very tasty.[/QUOTE]

I agree.

Get your grill CRAZY hot........400 or so, and put the fish directly on the grill. I like to put olive oil on the skin on both sides, but other than that........straight on the grill.

Oh, for seasonings, I like to put lemon pepper or whatever inside the cavity. Works GREAT.

Later,

Geo.

You guys that are grilling them, how are you cleaning them? I've always wanted to try to eat some of these trout, but I've never been sure on how to do it.

I've been brining and smoking them at 160 for a few hours. Turn out pretty good.

[QUOTE="dabassking;553497"]You guys that are grilling them, how are you cleaning them? I've always wanted to try to eat some of these trout, but I've never been sure on how to do it.[/QUOTE]

Gut them ....head on....leave the skin on.......

Fill the cavity with some spice and then rub with olive oil or spiced butter...

Throw on the grill and cook till it flakes...

[QUOTE=GeoFisher;553503]Gut them ....head on....leave the skin on.......

Fill the cavity with some spice and then rub with olive oil or spiced butter...

Throw on the grill and cook till it flakes...[/QUOTE]
Try baking them in a well preheated oven for 20 minutes on 425. Best way I have found so far. Salt pepper olive oil on both sides. I think a glass dish works better than pans.

[QUOTE=robertdilbert;553478]I went down to the local park yesterday and caught 4 rainbow trout and brought them home to eat. Mind you this was my first time preparing rainbow trout. I gutted them all and removed the black/dark red vein from the backbone. 2 of them I left the head on, 2 I chopped it off. I put out some tinfoil, then put olive oil, lemon slices, fish, salt/pepper/garlic down in that order. I then closed up the packed, threw it on the grill and cooked until the meat was flakey.

one fish was very mushy, not good at all. 1 was OK, and 2 were fairly good and flakey.

Since these fish are so easy to catch, I would like to continue catching them and preparing them, but I want them to be good every time. Not sure where I went wrong. a little research on the internet says farm raised stocked trout will never be good, not sure if there is any truth to that though. Not a fan of frying fish every time I catch it.[/QUOTE]

Foil - Trout fillets (skin on - and down) Butter, Sliced onion, course ground black pepper, cayenne (to taste).

Heat grill to 450. place on lower shelf - 5/7 minutes sealed. Open foil and finish cooking to flake. Done this with Farm raised trout and turned out very tasty.

BB1

[QUOTE=dabassking;553497]You guys that are grilling them, how are you cleaning them? I've always wanted to try to eat some of these trout, but I've never been sure on how to do it.[/QUOTE]

Scale, cut off the head and pull out the guts. The skin will then separate from the flesh with a fork when you go to eat them.

[QUOTE=smashdn;553555]Scale, cut off the head and pull out the guts. The skin will then separate from the flesh with a fork when you go to eat them.[/QUOTE]

scale? never caught a trout with scales.

you also need to remove the red line running down their backbone. I just use my thumb

[QUOTE=robertdilbert;553575]scale? never caught a trout with scales.

you also need to remove the red line running down their backbone. I just use my thumb[/QUOTE]

They have scales......they are just extremely fine.