Skin on or Off!

[Richard]

A friend gave me a Brown Trout for the Grill. The Skin is still on. I'm wondering if I should cut the hide off or is it going to fall apart on the grill. Any good recipe ideas for the grill?

[REW]

With the brown trout, with its tender flesh and flaky texture, always leave the skin on.

Simply take a piece of foil, butter it up, garlic and lemon the fish a bit, place on the grill and grill until tender -- p.s.
don't turn the fish. Cook only on the skin side - the skin will protect the meat.

Take care

REW

[bernie]

get your grill nice an hot soak cedar board in water for 2 days put fish on board grill for 2 hours throw fish away and eat the board lol

[Gumbo]

LAST EDITED ON Jul-16-01 AT 11:51AM (CST)[p]I grill my trout in foil as REW suggests, and afterwards the skin sticks to the foil and the meat just falls off. I use a long piece of foil and first cook the fish on one half so the skin sticks to it. I then roll the fish (it's too tender to pick up) onto the clean portion and let the skinless fish brown and absorb the butter/garlic/teriyaki flavor briefly.

Oh, and make sure you don't overcook it. I cook it on high heat for just a few minutes on each side.

[David Anderson]

From the Oceanaire, downtown Minneapolis. Called simply grilled.
Awesome. I use a seafood grate that has smaller holes and is basically a plate that sits on top of your grates. Skin your fish. Get your grill good a hot. Spray the grate with PAM or equiv. Generously brush the skin side of your fillet with light olive oil. Salt and fresh grind pepper on the oil. Lay the fish on the grate then brush the top side with oil, salt pepper. The old adage 10 minutes per inch/flip when the edges look almost cooked. The oil will actual form a slight crust while grilling , sealing in the moisture. Flip just once, don't overcook. I have done salmon, trout, halibut, tuna, walleye, and it all comes out the same...delicious!