Saturday, May 16, 2009

Crispy Grilled Trout

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This is a recipe from British chef Jamie Oliver (The Naked Chef) and is originally from his granddad Ken. The trout turns out crispy on the outside and so moist and tender on the inside. The fish practically melted in our mouths. We purchased our trout from Costco, and they were huge in size. We would definitely make this dish again.

2-3 whole trout (cut the heads off)
1 lemon, sliced thin
1/4 medium onion, sliced very thin
Fresh parsley (optional)
Lemon zest

Preheat your barbecue grill to its highest heat. Slash each trout with a knife, about ten times on each side. Each slash should be about ¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the inside cavities with plenty of chopped parsley, onion and the lemon slices. Place the fish side-by-side on a baking rack over a roasting tray (I put the fish in a grill basket over heavy aluminum foil that was shaped into a tray). Put the lemon zest on top of the fish. Dot the trout with the butter and place it 6 inches from the heat. Cook for ~6 minutes on each side until crispy and golden. Squeeze the roasted lemon over the top of the fish.

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