Rainbow Trout Recipe
Rainbow trout, native to North America, has been a staple in many culinary traditions for centuries. Known for its delicate flavor and tender texture, this fish became popular in recipes during the 19th century when aquaculture practices expanded its availability.
Equipment
- Grill (outdoor or stovetop)
- Tongs
- Aluminum foil or fish grilling basket
- Sharp knife
- Basting brush
Ingredients
- 2 whole rainbow trout, cleaned and gutted
- 2 tablespoons olive oil
- 1 lemon, sliced into rounds
- 4 sprigs of fresh rosemary
- 4 cloves of garlic, sliced
- Salt and black pepper, to taste
- Optional garnish: chopped parsley or dill
Instructions
- Prepare the TroutRinse the trout thoroughly under cold water and pat dry with paper towels.Make a few shallow cuts on both sides of each fish to allow the flavors to penetrate.Season the inside and outside of the fish generously with salt and black pepper.
- Add AromaticsStuff the cavity of each trout with lemon slices, rosemary sprigs, and garlic slices.Drizzle olive oil over the fish, ensuring it’s well-coated. Use a basting brush for even application.
- Preheat the GrillPreheat your grill to medium-high heat (around 375-400°F).If using a stovetop grill, lightly oil the grates to prevent sticking.
- Grill the TroutPlace the fish on the grill using a fish grilling basket or directly on the grates.Cook for 8-10 minutes on each side, flipping carefully with tongs. The skin should be crispy, and the flesh should flake easily with a fork.
- Serve and EnjoyRemove the fish from the grill and transfer to a serving platter.Garnish with chopped parsley or dill, and serve with additional lemon wedges on the side.