Last we spoke, I shared with you the PennLive-sponsored contest for trout grilling. Did any of you enter?
Below are the winning recipes. Bon appetit!
First place » Charcoal Grilled Rainbow Trout With Garlic Butter | Ricardo Calla
For the trout:
- 4 large boneless rainbow trout fillets with rib bones removed
- Salt and pepper
- Olive oil spray
- 2 shallots, minced
- 2 tablespoons butter (Groffdale Meadows)
- 2/3 cup white wine (Armstrong Valley Winery Traminette)
- 2/3 cup chicken or seafood stock
- 2 tablespoons roasted garlic, chopped
- 1/2 cup artichoke hearts
- 1/4 cup mixed olives, chopped
- 1/4 cup sundried tomatoes cut into julienne strips
- 2 tablespoons capers
- 2 tablespoons lemon juice
- Grated lemon zest of a lemon
- 2 tablespoons chopped parsley
- Several whole sprigs of parsley for garnish
For the butter:
- 2 tablespoons roasted garlic, softened
- 1 stick unsalted butter, softened (Groffdale Meadows)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons finely chopped Italian parsley
- White pepper
For the trout:
- Make sure the fillets are clean and pat dry with a paper towel.
- Season the fillets on both sides with salt and pepper.
- Then brush both sides of the fillets with the compound butter (recipe below).
- You want hot coals for this — you should only be able to hold your hand about 3 inches from the surface of the grill for only 3 to 4 seconds.
- Spray the grill with the olive oil spray.
- Grill flesh side first for 2-3 minutes depending on the thickness of the fillets and then flip the fish over to the skin side for another 2-3 minutes.
- Place the artichoke hearts on the grill as well and turn with the fish.
- Set these aside in a bowl until you are ready to prepare the sauce.
- Remove each fillet to a warm dish to dress with the sauce.
- In a skillet, melt 2 tablespoons of butter and saute the shallots until translucent.
- Add the wine, stock, lemon juice and grated lemon zest and reduce by half.
- Strain out the solids and replace the liquid back into the skillet.
- Add the capers, artichoke hearts, sundried tomatoes, roasted garlic and olives to the sauce and heat thoroughly through.
- Plate the fillets with the sauce and vegetables over the top and garnish with lemon zest and parsley.
For the butter:
- Combine ingredients in a glass bowl and whisk until blended.
- Chill until ready to use.
Second place » Royal Coachman Grilled Trout Hobo Pack | Charlie Gipe
- 2 whole trout, cleaned
- 2 tablespoons brown sugar
- 6 strips of bacon, cut each strip in 6 pieces
- 1 cup onions, sliced thin
- Heavy duty foil
- 1 cup corn meal
- 2 lemons
- Old Bay Seasoning
- Dry trout inside and out. Rub inside of each trout with 1 tablespoon of brown sugar. Season with Old Bay.
- In a saute pan, cook bacon half way. Add onions. Cook till bacon is almost done. Spoon bacon and onion into a bowl and save the bacon fat.
- Cut foil 6 inches longer than the trout. Cut two for each fish. Put foil on a flat surface with shiny side up. Grease the middle of both foil sheets with bacon fat the size of the trout.
- Stuff trout with bacon and onion mix and roll in corn meal. Season outside with Old Bay.
- Place trout in the middle of foil and fold into a seasoned pack.
- Grill pack on grate over hot coals for 7 to 10 minutes per side, depending on size of trout or until done.
- To serve, remove trout from foil to a plate. Garnish with 1/2 lemon and squeeze the other lemon over top of trout. Serve with Old Bay.
Third place » Trout Chesapeake | Cody Ebersole
- Fresh trout fillets (2 fillets per serving)
- 1 can Chesapeake Blue Crab meat
- 1 cup whole milk
- 1 tablespoon corn starch
- 2 tablespoon butter
- 1 tablespoon Worcestershire sauce
- Splash of Cassel Vineyards Vidal Blanc
- Make a white sauce by heating while stirring, milk and corn starch. Once the sauce has begun to thicken add splash of wine and Worcestershire sauce.
- Prepare the crabmeat by adding four tablespoons of sauce and stirring until mixture has even consistency.
- Lay foil on grill and melt butter.
- Place trout fillets that are stuffed with 2 tablespoons of crab meat onto grill.
- Cook for 20 minutes or until trout fillets begin to flake.
- Serve crab stuffed trout fillets with 2 tablespoons white sauce placed over them.
- Serve with fresh steamed asparagus and a cup of potato leek soup.
Fourth place » Italian Grilled Trout With Fresh Herbs | Karen Wolf
- 1 whole trout (cleaned)
- 1 cup olive oil
- 1/2 bottle Italian dressing
- Fresh sprigs of rosemary, parsley and dill
- Lemon slices
- Course sea salt
- Cracked pepper
- Pour olive oil and Italian dressing into freezer bag.
- Score skin of trout several times on each side and place into freezer bag and seal.
- Clean grill and oil grate.
- Light charcoal and allow to turn white before putting aluminum foil on grate (oil the foil first).
- While waiting for charcoal to be ready, take trout out of bag and salt and pepper the inside and out.
- Place the whole sprigs of herbs inside the cavity, with slices of lemon and 2 tablespoons of butter.
- Place on aluminum foil over medium/low coals.
- Cook approx 4-5 minutes per side..
- Cook until the flesh is white and the skin golden brown.
- Serve immediately with a fresh green salad and roasted new potatoes with parsley butter.
Fifth place » Primavera Trout | Jane Adams
- 1 whole trout
- 1 cup cherry-berry tomatoes, halved or quartered
- 1 cup good quality kalamata olives, pit free, halved
- 1-2 teaspoons of Italian seasoning, to taste
- 1-2 tablespoons of olive oil
- 1 tablespoon fresh lemon juice
- 4 fresh garlic cloves, coarsely chopped
- 2 tablespoons capers.
- Salt and pepper
- Season one whole cleaned trout with salt and pepper.
- Mix ingredients and place inside the trout.
- Drizzle a small amount of olive oil on trout and place several lemon slices on top.
- Wrap in foil.
- Grill on charcoal.
- Optional: Shortly before completion, sprinkle with feta cheese crumbles.
These recipes originally appeared in PennLive/The Patriot-News.