Grilled Trout with Lemon and Fresh Herbs
About the recipe
This recipe is simple and delicious. Fresh herbs, ground pepper, and extra virgin olive oil lends great flavor to the fish and your taste buds. This is the time to break out your best extra-virgin olive oil.
Recipe courtesy of “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
Hands On Time: 10 minutes
Total Time: 45 minutes
4 (6- to 8-ounce) whole trout, cleaned and gutted
Coarse salt and freshly ground black pepper
2 lemons, very thinly sliced, plus 2 lemons, cut into wedges, for garnish
8 sprigs fresh thyme
8 sprigs fresh Italian parsley
4 bay leaves, preferably fresh
Best-quality extra-virgin olive oil, for drizzling
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot . For a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
Meanwhile, place the trout on a clean work surface and season inside and out with salt and pepper. Equally divide the lemon slices, thyme, parsley and bay leaves among the trout cavities.
Place the stuffed trout on the grill, heads facing in one direction. Grill, covered, until cooked on one side, about 5 minutes.
Uncover the grill, and flip the trout (simply roll them over with a metal spatula). Cover and continue cooking until the trout is done on the second side, 3 to 5 minutes.
To serve, remove the trout to a warm platter and drizzle with olive oil. Garnish with the lemon wedges and serve immediately.
Per serving: 298 calories (percent of calories from fat, 48), 35 grams protein, 3 grams carbohydrates, trace fiber, 16 grams fat (2 grams saturated), 97 milligrams cholesterol, 47 milligrams sodium.