I have 2 nice sized rainbow (fresh) trout. I need recipes to cook them. Ideas would be greatly appreciated.?

only one way to cook trout gut the fish remove head and fins rub the skin with butter put a nob of butter inside the fish with some black pepper and a sprinkle of salt. squeeze some lemon over the fish make a parcel out of tin foil with the fish inside then place in a preheated oven 200 degrees the fish will steam in the butter and depending on the size of the fish should be ready in 10-15 mins

go to allrecipes.com ...type trout into the search and there are tons of recipes, maybe one will appeal to your tastes (and what other ingredients you have on hand!)

Enjoy!--

Baked Trout Saratoga

INGREDIENTS

1 (4 pound) whole trout, cleaned

1/2 teaspoon salt and pepper to taste

1 (28 ounce) can diced tomatoes

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 cup white wine

1 lemon, cut into wedges

4 sprigs fresh parsley

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.

In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.

Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

While fanging around the Sinai we found a souk that sold camel burgers..we only bought 2 but after finishing those suckers up,we went back for another 4 or 5..Man were we hungry! Highly recommended! But as a few readers have already suggested..a slow 3+ hour braising is very good for game food cos of the 'tough' nature of their meat..but kangaroo and crocodile steaks are literally just seared on the grill plate..Plenty of camels in northern Australia brought over by the Afghanis for the use of early explorers..Don't know if they have many dromedaries,but they do have plenty of drongos.

I tried this recipe a while ago and was amazed by its simplicity. It is a great dish because you can add a little garlic and/or chili flakes if you want to spice it up a bit. I served it with corn on the cob and sliced tomatoes and it was a delicious meal.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Active time: 35 min Start to finish:50 min

1 cup yellow cornmeal

4 (8-oz) trout fillets such as lake (preferably) or rainbow trout

3 tablespoons olive oil

1 1/4 lb baby spinach, any coarse stems discarded

1/2 stick (1/4 cup) unsalted butter

1/4 cup pine nuts, toasted

Accompaniment: Lemon wedges

Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.

Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.

Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.

Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

Cooks' note:

• Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.

Makes 4 servings.

All the above sounds great! However, I never have what I need on hand and am just to lazy. So, if your ever in the need to just trought it in the oven. Preheat 325 degrees, in a glass bakeware pan (do not use a metal pan w/ fish) place the fish in, put about 1/4 inch of milk in the pan (don't pour on fish), then sprinkle any or all of these items on your fish: paprika, parley (fresh if you have it), dry mustard, onion powder, dill (if you like it), lemmon peper, salt. Bake for 12-15 min.

Pouching is minimal effort with great taste.

Lie whatever fresh herbs you have in the gutted cavity, dill, parsley, tarragon, chives whatever you can lay your hands on.

Place on tin foil, squeeze lemon juice over, grind black pepper, sprinkle a pinch of salt. Dot with butter or brush with melted butter. Seal foil and bake at 350 for about 20 minutes, dependent on size of course. Do not over cook. Remove herb stalks before serving.

I grew up with my parents doing this and its the best fish ive ever had and its so simple. Put a slab of butter inside each fish and salt and pepper the inside, Wrap the fish in bacon and wrap it in foil. Put on the grill 10 minutes a side, or in the oven for 20 minutes on 350 dgrees. Take foil off and enjoy!

Fresh trout should just be dipped in a bit of flour and fried in butter. I'm so jealous.....

In a Budweiser Beer batter,

1 tbls oil

2 cups flour

mix in the beer until its a good thick cream, dip the fish in the batter and fry on stove top in oil,

MMM MMM good

Yummy, we just grilled them with a little olive oil and sprinkled with garlic powder and a little dill, salt & pepper. We put them on foil to keep them together. Best wishes