A Trio of Trout Treats

(Page 2 of 2)

March/April 1985
By the Mother Earth News editors 
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Clean the trout and place four lemon wedges in the cavity of each fish. Sprinkle the inside of each with parsley, curry powder, and salt and pepper. Season the outside with salt and pepper and coat generously with butter. Wrap the fish individually in. heavy-duty aluminum foil, and once the charcoal fire has burned down to glowing embers, set the fish on the grill to cook for about 5 minutes on each side, or until the meat flakes easily. Serve garnished with a sprig of fresh parsley and more lemon wedges. Serves four.

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Beer-fried Trout

2 lbs. filleted or pan-dressed trout
1 can warm beer
1 cup all-purpose flour
1/4 tsp garlic powder
1 tsp pepper (or to taste)
salt to taste
oil for frying

Mix the ingredients other than the fish and let stand 30 minutes at room temperature or until the beer flattens. Whisk the mixture until it's frothy and dip the fish in the batter. Heat the oil in the pan until it's hot and fry the fish about 1 minute on each side, or until the flesh flakes easily. Serves four.

Broiled Trout

1 lb. fillets
salt and pepper to taste
3 to 4 tbsp oil

Preheat the broiler. Cut the fillets into serving pieces, and sprinkle with salt and pepper. Grease the rack of a broiler pan, and place the fillets on the rack, skin side up. Brush with oil. Broil the fish for 5 to 8 minutes, about three inches from the heat, until they're brown. Baste with more oil. Turn, and baste the other side. Broil until brown. Serves four.

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