The selection at a fishmonger closest to my house is limited, so if I want to serve grilled rainbow trout it means a little bit more driving, but it’s worth it as this fish embodies the term ‘melt-in-your-mouth’.
The fillets that I buy are always butterflied and boneless with the spine and ribs removed, so ready to go. You can either cook them on the stove or in the oven, but I prefer to cook them on the barbecue.
Key Ingredients In This Recipe
- Rainbow trout – butterflied, boneless without spine and ribs.
- Spices – salt, pepper, cumin, coriander, turmeric, chili pepper.
How to Make Grilled Rainbow Trout
Step 1 – Rainbow trout is a very thin fillet, so grilling them on the barbecue takes just minutes and no need to turn them.
I always leave the skin on and place the fillets on a tray lined with aluminum foil. To avoid sticking to the foil, I spray it with cooking spray. Trout is a fatty fish so you can omit oil here.
Step 2 – Mix the spices with the salt and rub the fish with it. Cook the fish on a moderately high heat (approx. 35- degrees F) skin down and cook for about 5 minutes.
Serve the grilled rainbow trout with remoulade sauce or with pistou.
Grilled Rainbow Trout
Ingredients
- 1 pound rainbow trout butterflied, boneless and without spine and ribs
- salt & pepper
- cumin
- chili pepper
- coriander
- turmeric
Instructions
- Pat the fish dry and season with a mix of salt and spices.
- Line a barbecue tray with aluminum foil and spray this with cooking spray.
- Transfer the fish onto the tray, skin down and cook for a few minutes.
- Serve the fish with lemon or lime and your favorite sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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