Instructions

1. Clean fresh brook trout by cutting off the head and tail. Slice open the belly and clean out the guts. Cut the fish into fillets, or leave it butterflied if you intend to stuff it before cooking. Remove the skin if you prefer, though trout is often cooked with it on.

2. Rinse the fish thoroughly in cool water. Pat it dry with paper towels. This is not as necessary if you have purchased the fish already cleaned.

3. Season your brook trout with salt, pepper, lemon juice or seasonings. Brook trout has a rich flavor, so don’t be afraid of strong seasonings. Coat your grill rack or broiler pan with nonstick cooking spray, or wipe them down with a paper towel dampened with oil. Any oil will do, though olive oil adds flavor. If pan-frying brook trout, coat the skillet with a thin film of oil.

4. Preheat your grill, broiler or skillet to medium-high. If using a skillet, it is hot enough to cook the fish when you can smell the oil or it develops a shimmer across its surface.

5. Cook brook trout for 5 minutes per every 1/2 inch of thickness, turning it once halfway through the cooking time. This timing holds true whether you broil, grill or pan-fry brook trout.

6. Check for doneness by inserting an instant-read thermometer into the thickest part of the largest piece of fish. Your brook trout is done when it reaches an internal temperature of 145 F. The meat will be fully opaque and flake easily with a fork.