A1t2o
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I was looking up some ideas on how to cook trout and I got a little inspired to make my own recipe. I would start by gutting and deboning. I would remove the head but leave the tail attached. Rub with olive oil and season with salt and pepper.
Then to cook it, I put it on a stick leaned over the fire. The end of the stick will be in the tail to keep it there. After about 20 min, enough time to absorb the smoke and get hot, you pull it off the stick, put in tinfoil and stuff the cavity with onion and parsley. Then you finish cooking in the foil probably 5 min per side, or until flaky.
This will give you the smoky cooking over wood flavor, keep the fish from falling apart, and it will not stick to the grill grate (like if you were to try to do the first step without the stick). It will take longer to cook than just putting it in foil on the grate, but if you are cooking a pasta side like me then it shouldn't add too much time to the overall process.
Thoughts? Suggestions/improvements?
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