Tag Archives: Rainbow Trout

Grilled Herb Stuffed Wild Trout

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

Ingredients:

  • 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.

Javanese Baked Rainbow Trout

Whenever our family goes camping, they can always expect home cooked gourmet meals.  I am known to plan days in advance and spend the night before we leave prepping and packing all the necessary ingredients.  In addition to our tent trailer, I have a monster propane camping cook stove, a well stocked little pantry and have all the pots, pans and utensils that I need.  Whenever I pack items such as hot dogs, cold cereal or ramen noodles it is because I am setting myself up for plan B.

My family wanted to go camping this past weekend and so we did…  I followed my usual plan of prepping and preparing and off we went.  We ended up in the nearby Sky Lakes Wilderness in Southern Oregon.   I bought my fishing license, brought my rod and tackle box and I expected to do a little bit of trout fishing while we camped.  As usual, my family expected to have the wonderful meals that I planned for them.   Everything was going just fine until I found my way down to the lake…

We were some of the first people on the lake in the morning.  The water was like glass and was so clear that you could see fish swimming right in front of you.  It was absolutely beautiful… We rigged up our fishing poles and started to fish. I spent hours there.  I enjoyed the beautiful blue water, crisp mountain air, and trout fishing.

I was enjoying myself so much that I did not want to leave the lake.  Back at camp my family was getting hungry.  The problem was that I started to catch fish, and not just any ordinary fish.  I am talking 18 inch sized rainbow trout and then that’s when plan B had to kick in.  They called down to me asking me what was for dinner, and shockingly,  I answered back with “there’s hot dogs in the cooler”.  I NEVER do that.

After eating hot dogs, crackers, chips and whatever my family could scrounge  I truly hope that they will forgive me.  As for me, I had a smashingly great time.  This is a photo of the gorgeous rainbow trout that I caught at the lake.  I look at it this way, what happened this past weekend was truly a special event.  For those of you who love to fish and cook, you can understand what all the fuss was about…

So, now you know the story, let’s go make some Baked Javanese Rainbow Trout!

Ingredients:

  • 1 1/2 pound whole trout (head removed, cleaned and scaled)
  • 3 Tbls. Indonesian soy sauce (kecap manis sedang)
  • 2 Tbls. low sodium soy sauce
  • juice of 2 limes
  • 2 tsp. garlic paste
  • 2 tsp. ground ginger
  • 1 tsp ground coriander
  • 1 tsp. sambal oeleck (or to taste)
  • 1/2 tsp. turmeric
  • 1/4 tsp. fresh cracked black pepper (or to taste)
  • garnish:  1 green onion sliced, cilantro sprigs and 1 lime cut into wedges

Let’s begin.  Wash and dry your trout.  Cut 4 -5 slashes in the trout, crosswise on each side without going too deep.  Grab an oven proof baking dish and spray with non stick spray.  Place your trout in the oven proof baking dish.  Now it’s time to make the sauce.  Put together the rest of the ingredients with the exception of the garnishes in a bowl.  Pour sauce over trout and marinate in the refrigerator for an hour turning once.  Preheat your oven to 450 degrees after marinating.  Turn trout once more, cover with foil and bake in oven for about 15 minutes or until done.  Be careful not to over cook.  Put on platter, and pour sauce on trout.  Serve with a scoop of jasmine rice, drizzle with Indonesian soy sauce and garnish with lime wedges, cilantro and green onion.  Serves 4.