by Betty Blake

Created on: June 05, 2010

Trout is sometimes referred to as the fish from the subfamily Salmoninae. It is a somewhat circular or round freshwater fish and can be found globally. There are several types like the rainbow, lake and brook; and the texture is lean and flaky when cooked just right. The flesh sometimes comes in pink, orange or white, and the outer layers are a pinkish stripe. Trout is mainly sold in its whole form frozen or fresh.

For seafood lovers, trout is a popular fish in their dietary plan. And, that is no surprize as a fish diet is void of saturated fats; and consists of heart healthy omega fatty acids. Omega fatty acids are excellent in the prevention of clogged arteries, diabetes, hypertension, strokes, heart attacks and other chronic illnesses. Moreover, a diet with fish will help with keeping one satiated for hours after a meal; thus providing proper weight management.

When it comes to trout, there are many cooking methods and a variety of recipes one can choose from. Trout can be baked, poached, broiled, and fried. However, the best way to cook trout is to grill. Although grilling can be done in-house on an indoor grill, however, if you have an outdoor grill, during the warmer months of the year, and if the weather cooperates, it's the perfect time to grill your trout. Morevoer, grilling gives you the opportunity to be on the outskirts giving the dish the rustic laid-back scenery and vibe.

Trout can be cooked whole as well as fillet portions. Do have your fishmonger prepare same as you desire. See that your grill is hot and the grates are greased. If you opt for the fillet pieces, brush both sides with olive oil and sprinkle with salt and pepper. The olive oil will serve as a binder for the pepper and salt, and will also prevent the fish from sticking to the grates. If you decide to leave the skin on, place this face down first and receive a crispy look. Melt a little butter in a saucepan, add squeezed lemon, a touch of orange juice with a small drizzle of honey.Have these ingredients simmer for a few minutes. Then, use a brush to lightly smother the grilled trout. Garnish with lemon and orange slices.

Continue the grilling method by serving your trout with grilled corn on the cob along with a medley of other veggies. No doubt you will receive a savory, tart, a hint of sweet from the honey that will enhance the grilled trout in a mouth-watering way. Moreover, the grill marks will provide a very appealing presentation that will have your guests returning for seconds.

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