Saturday, July 26, 2014

Grilled Trout

  • 2 whole trout, cleaned
  • Olive oil
  • Salt
  • Pepper
  • Lemon, thinly sliced
  • Red onion, thinly sliced
  • 1 close garlic, minced
  • 2 sprig fresh thyme
  • 2 sprig fresh rosemary
  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, and place a sprig of rosemary and thyme into cavities.
  3. Turn preheated grill down to low (or adjust vents for charcoal) and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.


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