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Basic Grilled TroutRules1. No guts make it home. Clean fish and put on ice ASAP. Easy in the Winter! Entrails are good for the ecosystem. Just don't clean 'em in shallow water or by the boat dock (unsightly).2. No heads or tails make it to the pan (or grill).3. No bones make it to the pan or the table (that includes pin bones come on don't be lazy).Recipe1 Large Boneless Trout Fillet (3+ lbs original fish weight), cool from the fridge.3 TBSP Melted Butter1 LemonKosher SaltLawry's Lemon PepperOlive Oil SprayClean grill grates are imperative.Preheat the grill to 500 deg FWhile the grill is preheating prepare the fillet:1. Spray the skin side with olive oil and place flesh side up. Continue on the flesh side:2. Apply kosher salt to taste.3. Apply lemon pepper to taste.4. Brush with melted butter5. Spray with olive oil.Once the grill is preheated, set for medium direct cooking.Spray the grates with Weber Grill Spray.Place the fillet at a 45 deg angle flesh side down. Cook 4 minutes.Carefully rotate the fillet 90 degrees. Cook 4 more minutes.Turn the fillet skin side down. Cook 4-6 more minutes. This is the side to adjust timing for your doneness preference.Serve hot with lemon wedges.With some practice and clean grates, this makes a beautiful presentation and beats foil or a fish basket.I'll see if I can't get some pics next time we do this. Mom's favorite!
Anyone got a good recipes for CATFISH... kept one for my 3 year old son who wanted me too bring home a big fishy.... Matt