Grilled Herb Stuffed Wild Trout
There are few dishes that I can think of that tastes better than fresh Oregon caught Grilled Herb Stuffed Wild Trout. Somehow, trout tastes better when you catch it yourself just like I did over the weekend. Simply delicious!
Early morning in the Sky Lakes Wilderness. The air was cold, crisp and clean. We were the only people on the lake that day. Do you see the first snow of the season on the mountain? There was one snow patch on the gravel road on the way up to the lake. Once we saw the snow, we all knew that it was the last day of trout fishing for the year. Within weeks or even days, access to this beautiful high mountain lake will be non existent due to snow covered roads.
Once we got out on the lake, the water looked like glass. It was so cool to see the reflections of the clouds on the surface of the water.
A view of Mount McLoughlin from the north. Mount McLoughlin is located in Southern Oregon in the Cascade Mountain Range. It is a volcanic mountain peak nearly 9,500 feet in elevation. I’ve never been to the top but, from what I have heard from others is that the view on a clear day is spectacular. If there was anyone on the top of the mountain that day, they would not have been disappointed.
Fishing poles, check. Fish finder, check. Down rigger, check. Beverages, check… What a perfect day to go fishing!
It was early afternoon and the wind started to pick up. Between the three of us, we had not caught a thing. No bites, no bumps, no nothing. I was starting to get a bit discouraged because I am used to catching fish. What was so interesting, is that we observed numerous fish on the fish finder but the problem was that we had difficulty getting them to bite. We trolled flashers, we bait fished, we tossed out a variety of lures, and we worked the surface of the lake. We hit all depths and we threw everything that we had in our tackle boxes at them. The fish simply were not interested. I’m thinking it is because it was very late in the season and the water was really cold. When the water is cold, the fish tend to slow down, they are not as hungry as they are in the summer months and in the winter, they descend into depths of the lake. In the summer, different story. You can catch the fish from the bank and at times have better luck than those who fish from a boat.
Finally… It happened. It was a late bite. By late afternoon, I was the first one to land a fish. Woo-hoo! By the end of the day the score was: John – 2, Tessa – 1 and Matt – 0. I felt bad for Matt, for he had a brand new fishing pole that he got for his birthday the day before. Today was a perfect example of why fishing is called “fishing” and fishing is not called “catching”.
My catch of the day! I am so glad that I did not get “skunked” and have to return home empty handed. I probably would not have heard the end of it…
My Grilled Herb Stuffed Wild Trout is prepared with fresh caught trout, fresh picked herbs from my garden, and is brightly flavored with orange and lemon zest. It’s easy to make, fresh tasting, quick to prepare, and most of all delicious! Most importantly, Bruce loved it too! Enjoy! Tessa
- 1 pound trout (cleaned, scaled, head and fins removed)
- 1/4 cup chopped herbs (I used mostly parsley, then, chives and thyme)
- 1 Tbs each lemon and orange zest
- 1 Tbs olive oil
- salt and pepper to taste
- lemon wedges
- fresh chopped herbs for garnish
Prepare trout for grilling. Wash and pat dry. Set aside. Mix together herbs, lemon zest, orange zest and olive oil. Fill cavity of fish with the herb mixture and on the exterior of the fish. Add salt and pepper. Place fish on plastic wrap, tightly cover and refrigerate for an hour. Remove fish from plastic wrap and place directly on a medium high grill or barbecue. Cook 6 minutes on each side or until done. Don’t overcook! Gently remove from grill, place on serving platter. Garnish with herbs and serve with lemon wedges. Serves 2.