Creole Accented Trout

by Larry Copenhaver
 

This recipe works best for boneless trout or trout filets if you don’t mind fighting the bones after cooking. To bone a trout, you’ll need a sharp filleting knife.

Start at the front of whole gutted fish, a 2lb. trout or bigger, with the head cut off. With the knife tip, from front to back on the lower half do the ribs to separate them from the rib meat. Next, slide knife and follow along the ribs around the curve to the spine along the entire side. Repeat on other side. If your knife is sharp enough, you should be able to turn the blade upwards and scrape to the Y- bones, follow along the lower bones the same way you did the ribs, work upwards to next set of bones, repeat. (Call me, Larry Copenhaver, at 458-0227 or 1-800-517-7256 for more detailed instructions). Take knife on one side and do a standard filet from the behind the ribs towards the tail on each side and you should have a boneless fish. If this proves impossible, simply do a standard filet and worry about the bones later.

The boneless trout can be used for several recipes, this is the first.

- Larry Copenhaver
 
INGREDIENTS
  • 1 - boneless 2lb. trout or filets
  • 2 strips of bacon, preferably peppered
  • 4 TBS butter
  • 3 TBS lemon juice
  • Creole spice
  • Celery salt
  • Seasoned salt
  • Lemon pepper
  • ¼ Tsp. thyme
 
PREPARATIONS
  • Fire up your grill - propane or charcoal - to high heat. Prepare trout while heating.
  • Sear both sides of each piece of bacon, set aside.
  • Place boneless trout skin-side down on hot grill. Place butter, separated into 6 patties, evenly on fish.
  • Sprinkle lemon juice (2 TBS) evenly.
  • Sprinkle liberally with Creole spice, salts, and lemon-pepper.
  • Sprinkle Thyme.
  • Top with bacon pieces, close grill lid, and reduce heat to medium if using propane grill. If using charcoal grill, make tent with aluminum foil.
  • Cook time approximately 12 minutes.
  • Check 6 minutes into the cook time and sprinkle with another half-portion (1 TBS) of lemon juice.
  • When fully cooked, test by pressing with your finger to see if flesh flakes (see Salmon recipe).
  • Llift fish meat with spatula seperating meat from skin; skin should stick to grill, place whole portion (one-half of each fish) on dinner plate.

    Serve with Colonial rice and baby peas.
 
<<<>>>