Trout fishing is in full swing with thousands and thousands of pan-sized rainbow trout being stocked throughout Oregon and Idaho, and what better way to enjoy all those fish than on the summer grill.
Idaho Power stocked 50,000 pan-sized rainbow trout at C.J. Strike Reservoir last month and Idaho Fish and Game stocked more than 70,000 catchable-sized rainbow trout in Southwest Idaho waters from ponds in Boise to waters as far away as Lost Valley Reservoir and Sagehen Reservoir.
I fished one of the ponds in Boise last week with a Colorado spoon and ended up with several nice fish. They immediately went on the grill.
Grilling fish is easy and it’s one of the most delicious ways of preparing trout. Clean the fish by gutting them and scaling them. Some people keep the heads on them, but if you’re a little squeamish about that, cut the heads off. Some anglers believe the heads give the fish more flavor.
Generously sprinkle your favorite seasoning on both sides of the fish and inside the cavity — seasonings, such as seasoned salt, or Idaho’s famed John’s Steak and Seasoning Spice from Arco.
Heat up the grill until it's hot and put a chip-smoking pan on filled with hickory or cherry smoking chips. When they start smoking, spray olive oil on the grill and throw on the fish. When golden brown grill marks appear on the fish, flip them over. Cook until you get golden grill marks on the other side. Meanwhile as the trout is cooking, the smoke from the wood chips is adding more flavor.
It shouldn’t take more than five minutes on each side depending on the temperature of the grill and the size of the fish. Check the fish with a fork and if flaky, they’re done.
Enjoy summer’s fishing bounty, and keep on casting spoons, flies or bait. Local waters have plenty of trout.