Grilled Trout Recipe

Elena Butuc

We've discovered the wonderful grilled trout thanks to our little weekend garden. Besides exercising for free most of the year, we also have the chance to indulge in grilled goodies and taste all sorts of combinations, most of which are dangerously good. Last month was dedicated to grilled trout and after the first try, we became addicted to this wonderful taste. The fish is tender and soft, the skin is crispy and fragrant, we have it only with a little salt, without any garnish - that's how good it is!

The best part here is that we cook it quite simply and this isn't a sophisticated grilled trout recipe. It's actually more like instructions on how not to spoil it. The star here is the actual taste of the fish, so the rest are important, yet small, details.

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Ingredients

Metric US

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Fresh rainbow trout

2 pieces

●

Salt

1 tsp

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Dry parsley

1 tsp

or freshly chopped, but also any other spices you like

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Vegetable oil

2 tbsp

Step by step

I usually buy gutted fresh trout, then remove the scales with a knife or metal sponge. Give the fish a good rinse and drain in a sieve or pat dry with some paper towel.

You can put it on the grill like this, whole, it looks much nicer and it's eye-catching.

But we often barbecue a combination of meat, fish, vegetables, potatoes - so, eating a whole fish will leave no room for anything else :))

In this case, cut it in half (without the head) so that everyone can taste the fish and the other grilled goodies.

First of all, season the fish with a little salt and some dried spices to taste - I often use only salt!

As for the spices, you can use - dried parsley, rosemary, herbs de Provence etc. You could insert some lemon slices inside their bellies, but, personally, I don't like to complicate at all...

Be sure to grease both sides with a little oil.

All this salt and spices process is done 1-2 hours before starting the grill. I place the fish seasoned and greased with oil in a bag/bowl and let sit to wait for its turn :)

Pay close attention to the fire! The trout must be cooked over low heat, otherwise it will burn too fast. Either make the fire low from the start and cook the fish on it, or make a stronger one and cook the meat first and then the fish. That's exactly how we do it and it's perfect every time.

And one more important thing - be sure to grease the grill with a little oil beforehand or rub it with a small piece of bacon. This is for you to make sure that the crisp and delicious skin will stay on the fish.

Don't rush to turn it over or move it on the grill - if it doesn't cook well on one side, when you turn it, the skin will stick to the grill!

Notice that the tail turns brown faster, now you can check it with a spatula. If the skin is well cooked, the fish will turn very easily, you will also be able to see the stripes from the grill.

When the tails brown under, you'll know it's time to turn the fish over.

Here we made an experiment and tried to turn a piece sooner, notice that the skin remained on the grill.

So it is not good to burn it, nor to turn over too soon - that is why it's important to cook it over low heat. Otherwise, it will be either burnt or raw.