Whole Grilled Trout Recipes

GRILLED WHOLE TROUT RECIPE BY TASTY

Grilled Whole Trout Recipe by Tasty image

Here's what you need: whole trouts, kosher salt, freshly ground black pepper, lemons, scallion, ginger, fresh cilantro, olive oil, cooking twines

Provided by Claire Nolan

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 whole trouts, cleaned and gutted
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, thinly sliced
1 bunch scallion, sliced on the bias
ginger, 2 inch (5 cm), peeled and thinly sliced
½ bunch fresh cilantro
2 tablespoons olive oil, plus more for greasing
8 cooking twines, cut into 8 inch (20 cm) pieces

Steps:

On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
2, Generously season the fish with salt and pepper on all sides, including the cavity.
Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
Brush both sides of the fish generously with olive oil.
Preheat the grill to 350˚F (180˚C).
Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram

GRILLED WHOLE TROUT

Grilled Whole Trout image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 whole trout (about 1 pound each), cleaned, rinsed and patted dry
Kosher salt and freshly ground black pepper
8 sprigs fresh dill
8 sprigs fresh flat-leaf parsley
8 sprigs fresh tarragon
2 lemons, 1 sliced and 1 halved
Vegetable oil, for brushing

Steps:

Preheat a grill to medium-high heat.
Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.

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