In the stream…this is how I would describe the last week of our lives. Ginny and I went on a five day wilderness float with her parents this past week. It was fabulous beyond words. We floated and camped on the last 25 miles of the Lower Buffalo River Wilderness Area. When people from other states give me a weird look when I say I am from Arkansas my response is: “Have you seen the Buffalo River?” If not, I expect their opinion of our state will change when they do….unless they are a reptile.
We saw very few people on this stretch of the river because you have to do the entire 25 miles once you put in. Just the way I like it. We counted at least 20 bald eagles and caught lots of fish.
And yes, this is a recipe post, so now to the fish. Rainbow trout were in abundance on the White River. We did a small stretch of the White at the end of our trip. Their is something deeply rewarding and meaningful to me about catching and cooking my own food. It brings me back to my roots.
I prefer to cook the trout whole because they have so many small bones. Getting a fillet of a small trout is near impossible and once you cook the fish whole (minus the head), you can easily flake the meat off the bones with a fork.
I used lots of garlic, lemon juice and butter to zest up the flavor of the fish. Also, as with all fish, it is very important to cook it as soon as you can. Fish starts to go bad and get that fishy smell really fast. I cleaned the fish Tuesday night and let it marinade in lemon juice and sea salt, which worked very well. I cooked it on Wednesday without a hint of fishiness.
Grilling the little tasties is best done with a medium heat. My grill registered about 400 degrees and I was careful to put lots of olive oil on the skin to keep it from sticking to the grill. You can also just brush some oil on the grill before cooking to prevent sticking.
I call the recipe lemon garlic stuffed trout because I made a lemon, garlic, butter and herb mixture that I poured inside the fish before grilling. This really lets the flavors soak into the fish while it is cooking…yum!
PREP TIME: 15 minutes COOK TIME: 15 minutes SERVINGS: 6
- 4-5 whole trout, heads and insides removed
- 3 tbsp. melted butter
- 3 tbsp. olive oil
- 4-5 cloves of garlic, peeled
- 1 tablespoon each rosemary, thyme and sage (fresh is best!)
- 3 lemons, cut in half
- 2 tbsp. sea salt
- Squeeze the juice of one lemon over all the fish and sprinkle one tablespoon of sea salt on them.
- Combine butter, olive oil, garlic, herbs, juice from one lemon and 1 tbsp. sea salt in a blender and mix well.
- Heat grill to about 400 degrees. Just before grilling, spoon a tablespoon or two of the blended mixture into each fish. Brush some of the remaining mixture on the outside of the fish to prevent sticking on grill.
- Cook fish about 5-8 minutes on each side. You will know it is done when skin is brown and you can easily flake off some fish from the thickest part of it. Serve with lemon wedges and sides. Enjoy!