Grilled Citrus Trout Recipes

GRILLED CITRUS TROUT

Steps:

• In a 9 x 13 baking dish, place lemon, lime, and onion slices. Add the parsley, orange juice, oil, garlic, mustard, rosemary, and pepper and stir until well mixed. Add the fish to the dish and turn to cover with marinade. Cover and refrigerate about 1 hour. Preheat grill or broiler, with the rack about 5 inches from heat. Cover rack with foil, perforate it, and coat foil with cooking spray. Do not use spray near hot grill. Using a slotted spatula, transfer the fish to the foil covered broiler rack. Strain the remaining marinade into a small saucepan, reserving the lemon, lime, and onion slices. Warm marinade over low heat. Broil or grill the fish on one side, brushing them frequently with the marinade 6-8 minutes. Using a metal spatula, carefully turn the fish over. Brush fish again with marinade. Add the lemon, lime, and onion slices in an even layer on top of the fish, and continue broiling 6-8 minutes longer. Serve with fries and steamed spinach.

GRILLED TROUT WITH HERBS AND CITRUS-NUT OIL DRESSING

Steps:

• Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.
• Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving.
• Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.
• Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

GARLIC-LIME MARINATED TROUT

Steps:

• In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
• Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
• If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 66mg
• Sodium: 132mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 49mg
• Potassium: 409mg
• Dietary Exchanges
• 3 lean meat