The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. Joe Cermele How do you fillet a trout? To be honest, most of the time you don’t. Trout are notoriously ...

Two handy tools for cooking trout outside are a cast iron skillet and a grill grate. Nearly every fish I’ve cooked outside was caught, not bought. When I was guiding in Alaska, shore lunches of ...

[feast_advanced_jump_to] Baked rainbow trout with Cajun garlic butter sauce is an impressive, restaurant-quality dish that is easy for home cooks to pull off on the first try. The fish fillets cook ...

To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

The trout will form a lovely crust as the butter browns into a tasty, nutty base for a lemony sauce. The method works for most fillets that are a half-inch thick — Arctic char, cod, rockfish, sea bass ...

Take a heavy aluminum, 12-inch, non-stick skillet and place it on the stovetop. Then pour into it the vegetable oil and bring it up to medium-high heat (about 375 ). In the meantime, uniformly dredge ...

First, carefully trim each fish fillet and wash it thoroughly under cool running water. Then, using several layers of absorbent paper towels, pat each fillet 'bone dry' and set it aside on a platter.