Grilled Trout

Name: Grilled Trout
Yield: 3 servings
Ingredients: 6 trout, about 200g each; 1 bunch parsley; 2 lemons; 12 teaspoons olive oil; 1 tablespoon butter; salt, pepper

April 26, 2009

Simple Recipes Grilling Recipes Fish and Seafood Low Calorie Recipes

My dream has come true! I finally have a grill on the balcony. Do not be surprised and know that I am not smoking out my neighbors - the balcony faces the forest, it is a wonderful area, perfect for grilling. And besides, everyone does like me - last year they drove me crazy with the smell of grilling every weekend. It is time for my revenge. 😉

After boneless drumsticks on the grill, fish is my favorite. Yesterday I had trout, freshly caught from the trout farm. That makes the difference - I think I did not have to do anything, just throw it on the grill and it would still come out great.

Ingredients

6 trout, about 200g each
1 bunch parsley
2 lemons
12 teaspoons olive oil
1 tablespoon butter
salt, pepper

Servings: 3

How to prepare grilled trout

Score the trout on each side at a distance of 1-2 fingers (hold the knife slightly tilted, it goes easier). Then rinse under running water and dry well with paper towels.
Fill each one with about 5 parsley sprigs and 1/2 slice of lemon cut into small pieces.
Brush the trout with 1 teaspoon of oil on each side. Sprinkle salt and pepper generously on both sides.
Cut the remaining lemon into 6 pieces.
Place the trout in the special fish grilling basket.
* I really like it because it prevents the skin from sticking to the grill and at the end the fish will look better than if you do not use this tool.
On top of the fish, along its entire length, place small pieces of butter.
Place the fish on the hot grill and let them cook for about 12 minutes on the first side. Around them, place the lemon slices as well.
* cooking time varies depending on size - the skin on the cooked side should be golden and crispy when you flip them.
Flip them and let them cook on the other side for about 8 minutes.
Serve on a bed of green salad with a slice of grilled lemon and fresh lemon slices. As a side dish, I prefer boiled potatoes.