It all started getting out of hand at Steamboat Springs, where we went for a family vacation. Wanting to catch fish turned my husband to an avid fisher… Except there was no fish in our bucket! Nasim couldn’t catch anything for almost 2 days! As if the rain was mocking my husband, it kept on pouring non-stop for three days! Finally, on the last day at Steamboat Springs, luck turned our way and Nasim was able to catch some fish. Not just any fish, but seven rainbow trouts each measuring about 15 inches! Since then, we do not have a problem catching fish or cooking it, as we both had plenty of practice! If you care for some grilled Trout recipes, follow along.
These particular Trouts are from a different trip. We didn’t plan on catching fish that day, but Nasim had his fishing rod handy and he ended up catching some more fish for dinner at Glenwood Springs. Since we were in a hotel, I had to use whatever I had handy, to come up with something that tasted good. Luckily, extended stay hotels have means to make your life easier. With some basic ingredients, a stove and a hotel grill all worked out like a charm. One thing I highly recommend, is that if you want rainbow trout to taste good and fresh, you want to gut it right away and cook it on the same day.
Grilled Trout With Mushrooms.
- 4 rainbow trouts cleaned
- 2 cups of button mushrooms, sliced
- 4-5 scallions, chopped
- 3 tbsp of olive oil
- salt and pepper to taste
Directions:
In a small pan saute mushrooms and scallions with olive oil, add salt and pepper according to your taste. Keep the heat on medium and saute for about 5 minutes. Make cuts on each side of the fish. Spread the mushrooms mixture all over the trouts, wrap in foil and grill for about 15 minutes.
This second recipe is my favorite!
Ingredients:
- 4 small rainbow trouts
- 1 medium onion, thinly sliced
- 4 tbsp of butter
- 1/5 tsp sugar
- 1/5 tsp salt
- pepper to taste
Directions:
Melt butter on medium heat and add onion. Saute until onions turn golden yellow. Add the sugar and caramelize the onion a little. Add salt and pepper. Make several cuts on each side of the fish. Rub the trouts with this mixture, wrap in foil and grill for about 15 minutes.
I hope you like it as much as we did!
Wow this looks mouth-watering delicious! Being fresh-caught makes a world of difference and the mushrooms look divine! Yum!
Okay, I am trying to make this fish tonight. Lately, I hate the taste of fish, it’s nothing like the fish my dad used to make when we were kids, my fish simply has no taste, probably there is no difference between sponge and a fish I prepare at home or eat outside, except I’ve never tried sponge. Anyways, long story short, after seeing this amazing picture of amazingly mouth watering looking fish, I decided to try your second recipe, let’s see if this is going to be the end of my fish flavor hunt endeavor…thanks for the recipe…
Love freshly caught fish and not much is needed to make it taste good. Simple goodness. These trout look divine
Hi! I love your recipes, especially the Uzbek and Russian ones! I only found your site today and sad you seem to no longer update. I hope to not be a bother but I wanted to thank you for authentic recipes I will try very, very soon and was wondering if you could tell me where you buy your table linen? (and serving pieces? ) Thank you. I don’t know how to check a response to this comment – but I’ll check back haha.
He caught 7 that day? That is 3 above the possession limit! As a state resident, you should know the law.
dear DOW, I didn’t say we grabbed all of them with us. Most of them we released. These pictures are from a different trip, where we had 3 fishermen with 3 rods and 3 permits. Does that make it to a legal limit?
Recipes look mouthwatering – thanks!