Whole grilled trout with apple cider butter from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide by Tom Douglas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on March 21, 2015

    My husband brought home 2 nice native trout so I wanted to do something special with them for dinner and this recipe exceeded both of our expectations. The prep of the trout was easy. We skipped the flour on the outside and just oiled the skin with peanut oil since they were going onto a hot charcoal grill. Our trout were slightly smaller than called for so we grilled them 5 minutes per side and they were perfect. While the charcoal was heating I made the sauce and prepped the apple slices. Do not skip the apple slices brushed with honey and lemon juice and then caramelized on the grill! They really make this dish along with the subtle but fabulous hard apple cider butter sauce. We grilled the apple slices first and then the trout. This was pretty fast and easy and would definitely do nicely as a company dinner entree. My husband says this is the best trout dish he's ever had.

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