It's a really nice way to cook fish, especially if you're new at cooking fish. Cooking over a fire: For a 4 pound trout, cook the trout for 40 minutes. Place fish in a greased shallow 3-qt. It will work with any fillet about 1 inch thick or less … Line baking pan with aluminum foil or parchment paper. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat. Remove the pin bones. Otherwise, it could break apart. Place trout onto foil; open trout so skin sides are down. Continue doing this until you don’t lift up any more scales. Drizzle each trout with about 1/2 teaspoon melted butter. 5.9 g Nutrient information is not available for all ingredients. Many thanks to the Ontario Natural Food Co-op and the fisherfolk of Manitoulin Island for the incredible wild lake trout. Grilled Lemon Pepper Lake Trout Fillets of trout-skin on Your daily values may be higher or lower depending on your calorie needs. You saved How to Cook Trout to your. Pour olive oil over both sides of fillet. I have come to the conclusion, after using many recipes on this site, that if it is a recipe submitted by Chef John recipe, it is going to be amaaaaazzzing!! The tail is forked, and it has white leading edges across its lower fins and light-colored spots on a dark background. This is a recipe that is so much better than the sum of its parts! Thinner pieces will only take 3 minutes. This trout can be enjoyed in a variety of ways. Thanks so much for another winner Chef John!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Remove and serve. Although it may seem daunting to some, pan-frying is a quick and easy way to cook trout fillets. Dip the fillets in melted butter then in the crumb mixture. Scrape the backside of your knife from the tail towards the fish’s head. Serve trout on plates and drizzle with butter sauce. In the video above, we show you how to fillet your trout once it has finished baking. Fillets and steaks should be cooked for 9 to 15 minutes, or until the meat changes color; it will lighten when cooked. Sprinkle the fish with the salt, pepper, garlic powder and chili powder. Turn the trout over on its opposite side and repeat the filleting process. So, instead of guessing where the lake trout are, tossing in your line and hoping for the best, a depth finder will put you on the fish faster. Information is not currently available for this nutrient. Let the fillets sit in the fridge for 4–5 hours, depending on the thickness of the fillets. Line a baking sheet with a piece of aluminum foil. Trout is a perfect fish for the grill and tastes great with a little smoke from wood. Descale your trout with the back of your knife. Absolutely perfect. Place each fillet skin side down and pick out each and every pin bone you find. Simple and easy to make but most of all delicious! Return pan of melted butter over high heat; stir in lemon juice and parsley. Set your smoker up to cook with indirect heat at around 140 or 150 degrees, and then place your trout or salmon fillets on the grill grates. Use the whole 1/2 cup for a fish that, when it was alive, weighed between 5 and 12 pounds. Lightly shake each fillet over the bowl of crumbs once you coat it. Flip the fish over gently and cook for four minutes on the other side. Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Lay down a plastic table cover or butcher paper on your work surface for easy cleanup. A simple, delicious, quick and inexpensive preparation of a fillet of lake trout. this link is to an external site that may or may not meet accessibility guidelines. Just adding that little pat to dry the skin made all the difference. Lakers have the same elongated bodies as the trout and salmon, but they grow larger than other charr species. 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