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Terrific Trout

Updated on August 23, 2012

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Trout - an underrated fish

Trout doesn't enjoy the popularity it should. It has lovely qualities - ease of cooking - very tasty - cheap - available almost everywhere. What more could you ask.

As far as I'm concerned, the only drawback to trout, is the skin isn't particularly tasty. But there again, most people discard the skin from fish.

If it's cooked correctly, the flesh of trout absolutely falls from the bones, just a little gentle teasing and away it comes - no bones in your mouth with this dish.

I tend to do all my cooking on the BBQ, but there's no reason why this can't be done in an oven. I assure you it's easy to prepare and cook. I'm not into fussy dishes - but I am into taste. I love food, but can't afford to eat in the restaurants I'd like, as often as I'd like - so have developed an approach that is cheap, cheerful and gives mouthwatering results.

I'm an experimental cook and the ingredients are what seem to go, but if you don't fancy any of them, leave them out. Just because I like it that way doesn't mean it's set in concrete. Vary them as you wish.... But I've this cooked trout recipe many times. It's delicious and the flavours are subtle. Try it.

Looking for a Relaxing Beach Read



For two people

  • Two whole trout - cleaned
  • Ground ginger
  • Tabasco sauce (chilli sauce)
  • One leek
  • 2Tbsp white wine
  • 1 lemon

Terrific Trout
Terrific Trout

Getting down to the trout

Wash the trout thoroughly both inside and out, then dab them dry.

  • Cut three deep slashes on each side of the trout and lay in a cooking tin.
  • Grate half of lemon. Sprinkle into slashes and cavity.
  • Splash a few drops of Tabasco on the skin of the trout, the slashes, and the cavity. Rub it in.
  • Shake ground ginger over the skin of the trout, slashes, and cavity.
  • Chop the leek finely. Push some into the slashes, spread it in the cavity and sprinkle the rest over the fish.
  • Squeeze lemon juice over fish and into cavity,
  • Pour wine around, but not on the trout.
  • Leave to marinade for 1 hour if possible, but if not .... well do it anyway, who cares.

Cover the cooking tin with foil. Put into preheated covered BBQ on the top shelf or into oven at 180C / gas mark 4 for twenty minutes.

I generally serve this with roasted potatoes, seasonal veg and throw a sauce together. But it will go with anything.

Cook and enjoy!

About the author

  • Stories by AJ Barnett have been published since 1994 in magazines, summer specials and international competitions, been broadcast on radio, and recorded for audio books.
  • Heartwarming stories - Short Moments


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    • sagbee profile image


      8 years ago from Delhi

      terrefic recipe :-) would love to try it once.. thanks for sharing..

    • ajbarnett profile imageAUTHOR


      9 years ago from Costa Blanca, Spain

      Thanks for stopping by, Aya. Glad you enjoyed.

      Maybe I should have said available all over the UK and Spain - sorry.

    • Aya Katz profile image

      Aya Katz 

      9 years ago from The Ozarks

      ajbarnett, great hub! I like trout with the skin on! My family used to spend summers in Idaho, where trout was abundant. It's not that readily available everywhere, though.


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