Grilled Trout with herbs
Grilled rainbow trout are a real treat, and the light herbs enhance the flavors nicely. The only tricky part is flipping the fish without breaking it up. You want to flip them just once if possible.
Ingredients (per trout, 2 trout will feed 3 people)
- 1 cleaned rainbow trout (about ½ lb), with head on
- 6 mint leaves, chopped finely
- finely chopped parsley, same quantity as the mint
- a pinch of finely chopped sweet basil
- 1 tbsp butter
- juice from one small lemon
- salt and pepper to season
Directions
- Chop herbs and mix into butter and lemon juice.
- If you're using salted butter, no additional salt will be needed, otherwise add about ¼ tsp salt to the mix, plus pepper to taste.
- Gently rub skin with a small amount of butter and herbs.
- Fill fish's body cavity with remaining butter and herbs.
- Grill 5-7 minutes per side. When the eye that's down turns white, that side is done.
Preparation time: 5 minutes
Cooking time: 5-7 minutes per side
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