WHOLE GRILLED TROUT
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
- Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 3.8 g, Cholesterol 91.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 31 g, SaturatedFat 2.6 g, Sodium 156.1 mg, Sugar 0.8 g
TUSCAN-STYLE GRILLED TROUT
My husband is an avid fisherman, so I have the fun of creating recipes featuring his catch. The Tuscan accents here really shine through, making this grilled entree a favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (3 cups relish).
Number Of Ingredients 16
Steps:
- Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities., Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer., In a small bowl, combine the relish ingredients; serve with trout.
Nutrition Facts : Calories 369 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
ITALIAN LEMON TROUT
Make and share this Italian Lemon Trout recipe from Food.com.
Provided by Buddahamon
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500°.
- In a bowl mix olive oil, minced garlic, basil and parmesan cheese and set aside.
- Cover a cookie sheet with tinfoil (for easy clean up).
- Spray covered cookie sheet with non stick stray so fish will not stick.
- Place trout fillets (skin side down) on covered cookie sheet about 1 inch apart.
- Spoon mixture you reserved in bowl over fish. About 1 tablespoon full spreading evenly over fish.
- Place a couple of lemon slice over top of mixture on fish.
- Bake in preheated oven for 10 to 15 minutes.
- No need to add salt as Parmesan will add salt to recipe.
- Wonderful served with a side salad or pasta.
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- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
- Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
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- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary.
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- Preheat the grill to medium high heat, you want to be cooking at a temperature of 400-450 degrees F. Place the trout fillet, skin side down, on a foil grilling pan. If you don’t have one you could also use a double layer of tin foil.
- In a small bowl, whisk together the olive oil, garlic, brown sugar, red pepper flakes, salt and pepper. Spread the mixture all over the trout fillet, coating the entire top of the fish. Place the foil pan on the grill and close the lid. Grill the trout for 20-25 minutes, or until it flakes easily with a fork at the thickest portion.
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- Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
- Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
- Fish Alternatives: In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.
- Test-Kitchen Tip: If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
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