Wanting to stay away from the fryer, whats a good one for the oven or grill...

You can grill them with skin and scales just like reds. Hot grill do not then. You can start the cooking process by placing them meat side down in a plate of limoncello juice.

Google trout meunière. Use cilantro instead of parsley.


https://www.google.com/search?source=hp&...j46.u-AjZzs7LiE

Thank you sir, I will try it.

Makes great ceviche.

Blacken them. Awesome taste and a good show. Just do it outside.

Pan seared trout tacos

Tacos always a winner.

The best I’ve ever had was after a fishing trip at SPI. Had fished cleaned by deck hand, then carried up to restaurant above. Can’t get any fresher. Trout never tastes the same after it’s been frozen.

My new go to.

I second the do it outside. I dry the fillets, lightly brush with olive oil and season generously with zatarans blackening seasoning. I have an electric nonstick skillet, I wished it got a little hotter, but it works really well for the task and is nice to take outside and use.

Stay away from thick pieces.

Blackened. Hot cast iron skillet, butter, blackening seasoning of your choice. As mentioned, do it outside. It's awesome.

I've always used butter as well. Never tried olive oil.

Cast iron skillet as well.

Put it on the fish rather than in the pan whatever you use.

olive oil cooking spray a non-stick skillet (or seasoned cast iron), dust fillet with blackening seasoning, medium heat for a few minutes per side to add a bit of a crunch ... we do this with various type of fish about once a week.

I've made up my own blackening seasoning ... based off Paul Prudhomme's recipe but I dial back the cayenne a little and up the garlic & onion ... recipe