Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Trout

Barbecued Trout

Ingredients

  • 2 trout, cleaned and head removed
  • 1/4 cup dry white wine
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Directions

  1. Preheat a grill for medium-high heat.
  2. On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
  3. Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Serves: 2


Grilled Trout

Ingredients

  • 2 trout, cleaned and head removed
  • 3 tablespoons cold butter, thinly sliced
  • 6 sprigs fresh rosemary
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh parsley
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 lemon, halved and thinly sliced

Directions

  1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
  2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.

Serves: 2

 

Pan Fried Whole Trout

Ingredients

  • 4 whole (12 ounce) trout, cleaned with tails and heads on
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 lemons - cut into wedges, for garnish

Directions

  1. Remove gills from fish and discard. Rinse fish under cold water.
  2. In a large skillet heat oil over medium heat.
  3. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Serves: 4