Recipes

Melt 1 c. Honey, 1 c. Brown Sugar, 1 c. Pineapple Juice, 8 oz. Teriyaki Sauce, and salt to taste and let cool to room temperature. Add 10 trout fillets (with skins on) and let marinade in refrigerator, covered, for 24-36 hours. Cook in smoker with Hickory, Cherry, Apple of Mesquite wood. Grill on both sides until flesh is flaky.

Pat 6 rainbow trout fillets dry with a paper towel and place in flat baking dish. Melt ½ cup butter in saucepan and sauté 4 tbsp chopped green onions, 2 tbsp chopped parsley and 3 cloves minced garlic until tender. Add 1 tbsp lemon juice, 8 oz sliced mushrooms, 14 oz sliced artichoke hearts, 1 tsp salt and 1/2 tsp pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the fillets and bake in 325°F oven for about 20 minutes, or until fish flakes with a fork.