Some trout recipies for you. Baked trout. Ingredients: 1 large (8- to 12-ounce) whole trout, boned 2 tablespoons melted butter, divided 4 slices lemon 2 tablespoons lemon pepper seasoning, divided Directions: 1) Preheat oven to 350°F. Line a large baking sheet with lightly greased aluminum foil. 2) Open split trout; brush 1 tablespoon butter inside the cavity. Place 2 slices lemon inside trout; add 1 tablespoon lemon pepper. Close trout; spread remaining 1 tablespoon butter on top. Place 2 remaining slices lemon on top of butter; sprinkle with remaining 1 tablespoon lemon pepper. 3) Place trout on prepare baking sheet. Bake until trout flakes easily, about 15 minutes. Grilled rainbow trout. Ingredients: ¼ cup canola oil, plus additional, for grill 1 tablespoons minced fresh ginger 1 teaspoon grated lime zest 1 teaspoon red pepper flakes 2 tablespoons fresh lime juice Sea salt and black pepper, to taste 4 (4- to 6-ounce) fillets rainbow trout Directions: 1) Heat oil in a medium skillet over medium; add ginger, lime zest, and red pepper. Cook until just browned, about 30 seconds, stirring. Remove from heat; whisk in lime juice. Season to taste. Set aside. 2) Preheat grill to medium; brush gently with oil. Grill trout fillets until fish turns opaque, turning once, about 4 minutes total. Remove trout from grill and arrange on serving platter. 3) Pour lime dressing over trout and serve immediately Bacon Grilled Cajun Trout Ingredients: 4 whole trout (approximately 1 pound each) cleaned, with heads and tails removed 1 (16 0z) bottle Cajun-style marinade 1 Tbsp olive oil 1 (14.5) oz canned diced tomatoes ½ c. green pepper, minced ½ c. celery, minced ½ c. onion, minced 1 Tbsp Cajun seasoning ¼ c. bacon bits 8 slices thick-cut bacon Butcher twine Directions: 1.Set up grill for direct cooking over medium heat. Prepare by brushing grate with oil. 2.In large ziplog bag combine trout and marinade, reserving ¼ c. marinade for sauce. Seal bag and marinate trout for 30 minutes to 2 hours. 3.In a small saucepan heat 1 Tbsp olive oil over medium heat. Saute green pepper, celery and onion until tender and aromatic, approximately 5-7 minutes. Add marinade, tomatoes, Cajun seasoning and bacon bits. Bring to a boil, and lower heat. Simmer for 5 minutes and set aside. 4.Cut Butcher twine into 12-inch long pieces, preparing 12 pieces of twine. Lay 3 pices of twine horizontally on a sheet pan,evenly spaced. Lay 1 slice of bacon vertically on top of bucher twine, and place 1 fish on top of bacon slice. Top fish with another slice of bacon and tie each piece of twine so that each fish has 3 knots securely holding fish in place. Repeat process for remaining fish. 5.Place whole fish on grill and cook for 15-18 minutes, turning every 3 to 4 minutes. Remove from grill, cut away twine, and top with prepared Cajun sauce. Serve warm. Fried Trout and Mushrooms with Lime Ingredients: 1/3 cup vegetable oil 2 pounds trout fillets ¼ cup milk ¼ cup all-purpose flour 3 tablespoons butter ¼ pound mushrooms, thinly sliced 1/3 cup chopped fresh parsley Sea salt and black pepper, to taste 2 limes, cut into wedges Directions: 1) Heat oil in a large, heavy skillet over medium-high. 2) Place trout in a large bowl; top with milk and turn to coat. Place flour in a separate medium bowl; add trout and turn to coat, shaking off excess flour. 3) Place trout in skillet and cook until golden brown on both sides, turning once, about 10 minutes total. Transfer to a serving platter and cover. 4) In a separate medium skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 4 minutes, stirring. Continue cooking until mushroom liquid evaporates, about 4 minutes, stirring occasionally. 5) Add parsley and seasonings to taste to mushrooms; cook 2 minutes, stirring. Spoon mixture over trout; surround with lime wedges and serve. Simple Smoked Trout Ingredients: 4 cups water 1 cup packed brown sugar ½ cup kosher salt 1 tablespoon black peppercorns 1 teaspoon liquid smoke 2 (10-ounce) dressed whole trout Directions: 1) Combine water, sugar, salt, peppercorns, and liquid smoke in a large pot; bring to a boil and cook 3 minutes. Remove from heat and allow to cool to room temperature. 2) Place trout in sugar solution; cover and let sit overnight in refrigerator. 3) Remove trout from sugar solution; drain completely. Place in cold smoker and cook until golden brown, about 6 to 8 hours. Fried Lake Trout Ingredients: ½ to 1 cup vegetable oil, as needed, for frying 4 (4-ounce) fillets lake trout ½ teaspoon sea salt ¼ teaspoon lemon pepper seasoning Cornmeal, as needed, for dredging 2 tablespoons butter 1 cup sour cream 1 tablespoon lemon juice Directions: 1) Heat oil in a large, heavy skillet over medium-high heat. 2) Meanwhile, season trout with salt and seasoning. Dredge in cornmeal to coat. 3) Add trout to hot skillet and cook until browned on both sides, turning once, about 8 minutes total. Transfer cooked trout to a large serving plate. 4) Melt butter in a small skillet over medium; add sour cream and whisk until smooth. Cook until heated through, about 4 minutes, stirring. Add lemon juice and stir well. 5) Pour sauce over trout and serve immediately.