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Grilled "Blackened" Trout

GriffinGriffin Posts: 6,926
edited April 2013 in EggHead Forum

Back in December, I got Bobby Flays "Grilling for Life" (gotta love used books and free shipping with Amazon Prime, picked it up for $4.02!) I've flipped through it a few times, but never cooked anything and then forgot I had it. Well, I dug it out yesterday determined to find something and seafood was calling my name. Didn't feel salmon. It seems to be our go-to fish and I get bored with it. Last week, I had some trout at a restaurant and that sounded good to me. He had one recipe in his book for Grilled Brook Trout with Horseradish and Tarragon Tartar Sauce. Sold! Except, all he seasoned his fish with was salt and pepper. That wasn't going to work for me. So we came up with a blackening seasoning for it. Didn't want to dredge it in melted butter, so we lightly brushed it with olive oil and then liberally seasoned it. Threw it on a grill basket on the Egg at 500F

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Grilled it about 2 minutes per side. Then, tossed some shrimp on.

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Plated it up with some Brussels sprouts that we got from the Farmer's Market this weekend. I had no idea I liked them. Guess everything really is better with bacon...and cooked in some bacon drippings.

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This healthy eating stuff really ain't hard. I only eight half the trout (about 4 oz) and half the sprouts and was still satisfied. Got the rest for lunch today. The tartar sauce was amazing! I'll never buy store bought again. The cool, creaminess of it worked amazingly with the heat from the blackening seasoning. heavenly.

On a side note, my insurance company said I could get a blood sugar monitor for free from two different companies. Just got one in yesterday. Tried it out this morning and it was down to 106!! (fasting blood sugar should be somewhere around 60-100) Much better than the 303 and 216 I tested at earlier. Still got some more work to to, but filled with optimism. :) 

Horseradish and Tarragon Tartar Sauce

(serves 4)

  • 1/3 cup light mayonnaise
  • 1 tsp grated lemon zest
  • 1 to 3 tbsp of prepared horseradish, I’ll let you decide how spicy you want it
  • 2 tbsp finely chopped red onion
  • 2 tbsp capers, drained and roughly chopped
  • 3 dashes of hot sauce (I prefer Frank’s, but feel free to sub in your own brand and adjust if you want more)
  • 2 tbsp finely chopped tarragon leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all the ingredients in a bowl, cover and refrigerate for at least 30 minutes (2 hours would be better if you have the time)

Blackening Seasoning

  • 1 tbsp paprika
  • 2 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp dried thyme
  • 1 tsp salt

Mix together ingredients in a small bowl. If not using immediately, store in an airtight container.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Hi54puttyHi54putty Posts: 1,572
    Looks great. Nice piece of trout. 
    XL,L,S 
    Winston-Salem, NC 
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  • dpittarddpittard Posts: 126
    Looks delicious as always!

    LBGE with a massive wish list
    Athens, Ga.
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  • EggcelsiorEggcelsior Posts: 11,298
    Good job on the blood sugar. Keep it up with healthy eating and exercise. That combined with the weight loss can help you stay off medications and prevent all the DM co-morbidities.

    Great job on the fish!
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  • EddieK76EddieK76 Posts: 415
    Great job on the fish...I love anything with horseradish....Never had trout before but I do love fish!
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  • Village IdiotVillage Idiot Posts: 6,951
    Beautiful !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Looks great!  I love tarragon with seafood.
    And great news on your blood sugar! :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • TUTTLE871TUTTLE871 Posts: 1,316

    I am a brussel sprout junkie, A friend of mine pickles them and I use the juice from them and make Brussel Sprout Martinis (Sounds Gross But is Awesome).

    And by the way that looks tasty, Where did you get the trout?

     

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • doubledouble Posts: 1,214
    Very nice have to give this a try also looking at a lot more fish experimenting.
    Lynnwood WA
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  • JRWhiteeJRWhitee Posts: 2,619
    Looks great Griff, we eat a lot of fish and will be trying this one. Thanks.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • SmokeyPittSmokeyPitt Posts: 6,577
    Frikkin beautiful!  The tarter sauce recipe sounds great.  I hated brussel sprouts as a kid and to be honest I don't think I have eaten them in my adult life...but that pic makes me want to try them again.  

    Congrats on the healthy eating- keep it up! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • GriffinGriffin Posts: 6,926

    Thanks guys.

    @EddieK76 - its a very mild fish. Try it if you can find it.

    @TUTTLE871 - I'll try anything once. Maybe those martinis twice. I got the trout at Tom Thumb. I don't know if you are aware that the neighborhood around JJ Pierce (Coit and Campbell) is very Jewish. The Tom Thumb right there actually has two butchers (one Kosher, one not), seperate dairy fridges, etc. The only trout they had at the regular butcher was whole and had the bones still in it. The butcher told me to go check the Kosher one to see if they had boneless fillets and low and behold they did. Course the Kosher butcher closes around 3 on Friday and is closed all weekend. Definitely one of the more interesting grocery stores I've ever been too. See if that Tom Thumb on Lovers or Mockingbird has some.

    @double - if you don't usually eat much seafood, trout is very mild.

    @SmokeyPitt - I have never had Brussels sprouts as an adult that I can remember. Don't really remember my mom making them either except for one time she would not let me leave the table and I sat there for hours till she gave in.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Charlie tunaCharlie tuna Posts: 2,191
    Was the trout scaled?
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  • GriffinGriffin Posts: 6,926
    I believe it was. I didn't really check and I didn't eat the skin.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • proper! need to try this. 
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  • TUTTLE871TUTTLE871 Posts: 1,316

    Growing up in Wyoming we ate Trout quite a lot, There is no need to scale a Trout. If you ever come across eating a Brook Trout try it.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Whole trout is great too. You can slice some lemons, limes and or oranges and put those in the body cavity along with some fresh thyme sprigs. Flip the fish once during cooking. The skin comes right off and the meat separates from the bones with little difficulty.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Charlie tunaCharlie tuna Posts: 2,191
    I believe this is spotted sea trout?
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  • GriffinGriffin Posts: 6,926

    @TexanOfTeNorth - we've done whole trout as well. @Charlie_tuna - that is a good question. I have no idea. It just said trout. I'll ask next time I go there.

     

    imageimage

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Wow I am not a big fan of trout, the kids fish it, bring it home and it sits. Looks like a good way to go. Will have to try this. 
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  • Charlie tunaCharlie tuna Posts: 2,191
    Spotted Sea Trout is a mild(lean) tasting fish.  It has very small silver scales.  I usually cut the skin off, but i guess you can leave the scales on, serve it skin down and the flesh will come off the skin as you eat it -- similar to redfish.  We leave the scales on the redfish and serve skin side down..
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  • sticks88sticks88 Posts: 94
    That looks sooo good.

    XL BGE and Pellet smoker

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