Catch-and-release fishing is popular (and mandatory in some waters), but have you ever cooked up your catch?
Trout in particular are healthy, tasty, and easy to prepare. The next time you spend some time on the water, try one of our favorite, taste-tested trout recipes for a satisfying end to the day.
In many cases, the trout and other fish that you catch in Colorado's waters can be eaten and are mighty tasty. While many areas in Colorado are managed for “catch-and-release fishing,” the majority of areas are actually managed for people to catch and cook, according to the Colorado Parks and Wildlife. “Every year we stock nearly 3 million catchable-sized trout primarily so anglers can catch them and eat them,” noted Matt Nicholl, the Chief of Hatcheries for the Colorado Parks and Wildlife in an online news release.
Trout have a number of health benefits, too. They’re considered oily fish, with plenty of lean protein and omega-3 fatty acids to keep you feeling full and healthy. Check out our favorite recipes below.
This easy grilled trout recipe cannot be beat. You can also experiment with additional spices such as garlic, which is a great addition and melds well with trout.
Preheat your grill to high. Clean each fish and pat dry, leaving the heads on. Coat each fish with olive oil, then sprinkle salt and pepper on the insides, and squeeze lemon juice over the batch. Turn the grill down to medium, place trout onto the grill (or use a fish-grilling basket).
Trout cook quickly, so pay attention and flip them when the grill side turns white. Some cooks also like to flip their trout every few minutes until all meat is white and flaky. Your trout are ready to be served when the skin is crispy, and the meat is white, flaky, and still somewhat moist.
If you like your fish on the crispier side this recipe is a must. You’ll coat the trout in an egg-and-panko-crumb mixture before heating up. Then add the caper aioli sauce for a whole new flavor dimension to the day’s catch.
Another simple recipe, this one includes rainbow trout plus lemon, garlic, rosemary, and wood chips to enhance the smoky flavor in the fish. The salad is a perfect addition if you’re looking for a more complete meal, too.
This recipe uses an oven, but foil packets also make cooking in the wild so much easier and clean up is a snap. You can also use other varieties of freshwater trout if brooks aren’t on the menu.
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