I went to Virginia and caught 6 rainbow trout and I need to cook them. Any recipes?

IMHO, throw it out! LOL

Seriously every time I've tried to cook it it was muddy tasting mushy fish. I know others that love it but they have yet to invite me over for dinner.

The best way I've fixed it was to filet it and fry it but it has a ton of bones!

I've also tried smoked and broiled/baked... Not my cup of tea :-/

How big are they? If under 12", just roll them in flour and fry in butter until brown on each side. Take a fork and slowly pull the meat off the bones and enjoy.

They are 24". I still haven't found one.

http://www.bassresource.com/bass-fishing-forums/topic/133225-trout-recipes-wanted/

Soak them in milk for a few hours and grill them on a cedar plank.

Smoke them on a cedar plank for about 4 hours with lemon and butter. After 4 hours, throw the trout away and eat the board  . They make good cut bait, not fit for human consumption though.

I just cook them in a pan with clarified butter, season them with a little salt and pepper. Keep the heat fairly high and don't put a lid on the pan or they will get mushy.  I really enjoy them.

Gut & Gill and leave the heads on.  Stuff the body cavity with lemon quarters, and the wrap with foil.

 

Toss on the grill turning them every 10 minutes for about 1/2 hour total. 

 

What skin doesn't come off with the foil should peel off easily, then just pull the meat off the bone with your fork.

 

Fish will have been fully steamed with lemon.  Good eats, unless you are someone more inclined to eat that

muddy mush also known as catfish!

I made this recipe this spring and my wife (not real keen on fish) and I really liked it. She hates picking fish off the skin so I just filleted them like you would a panfish. We also left out the Lemon Butter Sauce to keep it lighter.

http://www.recipesecrets.net/forums/recipe-exchange/25703-bonefish-grill-pistachio-parmesan-crusted-trout.html

I always just use a little salt, pepper and the smallest amount  of butter. I like keeping it easy. A buddy of mine puts on all types of rubs and spices, on his trout. Afterwards, you can't even taste the actual fish. 

 

Also, I more times than none pan sear it. 

 

I haven't tried on a cedar plank yet, as mentioned above. That sounds awesome

Gut & Gill and leave the heads on. Stuff the body cavity with lemon quarters, and the wrap with foil.

Toss on the grill turning them every 10 minutes for about 1/2 hour total.

What skin doesn't come off with the foil should peel off easily, then just pull the meat off the bone with your fork.

Fish will have been fully steamed with lemon. Good eats, unless you are someone more inclined to eat that

muddy mush also known as catfish!

The only thing I do different I'd put a little butter and garlic inn the cavity . It's the only freshwater fish besides crappie my family eats. FWIW if you don't like trout you're probably not cleaning it correctly.

The only thing I do different I'd put a little butter and garlic inn the cavity . It's the only freshwater fish besides crappie my family eats. FWIW if you don't like trout you're probably not cleaning it correctly.

 

 

Gut & Gill and leave the heads on.  Stuff the body cavity with lemon quarters, and the wrap with foil.

 

Toss on the grill turning them every 10 minutes for about 1/2 hour total. 

 

What skin doesn't come off with the foil should peel off easily, then just pull the meat off the bone with your fork.

 

Fish will have been fully steamed with lemon.  Good eats, unless you are someone more inclined to eat that

muddy mush also known as catfish!

Living in WI almost my whole life. I have had my fair share of trout. The way they said it is my second favorite way to cook them. The only thing I do different. I cut off the heads. Also no matter what way you cook them. You must leave the skin on. I have had trout cooked with out the skin on. It did not taste well.

for one fillet side I pan fry.

 

t spoon of choped garlic

shredded or dice half a yellow onion 

t spoon oyster sauce

chop green onion

chop cilantro

chop tomato

light black pepper

lime

 

Marinate fillet with black pepper and the oyster sauce 1st 

Pan fri the fillet in vegetable oil on med-high heat.  flip 10-15 min check underside if golden brown.  Flip and add the onion/green onions, garlic, cilantro, tomato and put cover on pan and wait another 10-15 min and your done.  let set for 3-5 mins and add lime to your desire.

Marinade them in a Kosier salt brown sugar garlic allspice lemon pepper and Cyan brine for about 8 to 12 hours, and smoke em w/apple or cherry wood at 220 degree's takes about 2 hours or so when there 140 degree in the center pull em, keep good smoke on em the first 1 hour after that just let the heat do it's thing. Let cool and you can be assured this about as good as it get's with Rainbow. The brine should be kinda salty but kinda sweet, with you adding the other ingredients to suite your personal taste. I'm kinda spoiled, if ain't Walleye Perch or gill's, smoke will make most others edible, but I would rather smoke white bass than rainbow!!

 

If you can't smoke em, and have a cat,,,,,,well it might eat em????