Over the past year, I have caught and eaten a lot of trout and have improved my methods for cooking and eating during that time. The trout we catch here in the high mountain lakes of Utah are smaller. At first, we tried skinning, deboning, and filleting the trout only to end up with a minced meat heap of fish and bones. Here’s how we clean and cook these beauties now!
Whether you plan on eating the fish now or freezing them for later, I find it best to clean out the guts and removed the scales and then cook the fish whole. We have a nice indoor grill like those sold by George Foreman (ours isn’t a George Foreman though). I rub a little oil on the outside, add a pad of butter on the inside and some salt and pepper and just grill whole. Once the fish is cooked, removing the bones, skin, etc. is easy!
Grilled Trout on an Indoor Grill
- 1 – 2 pan-sized trout
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Rinse cleaned trout, and pat dry.
- Season inside of fish with salt and pepper and butter.
- Coat the outside of fish with olive oil.
- We used an indoor grill with a nonstick surface to cook our fish. If your indoor grill is at an angle, place the cavity upwards so all that melted butter doesn’t just run out!
- Our indoor grill automatically senses temperature, so there’s no guess-work. However, if you don’t have this handy feature, cook the trout for 5 to 7 minutes and then start to test for doneness.
- Serve hot and enjoy immediately!