Grilled Trout Stuffed with Fresh Herbs and Lemon Slices
This terrific recipe is from food writer April Fulton, editor of the National Geographic food blog, The Plate. I just love making trout on the grill or in the oven - it always tastes wonderful, never too fishy, and adapts to a variety of flavors and preparation techniques. What makes it even better is that trout is on the “eco-best” list of the Environmental Defense Fund’s Ocean’s Alive project.
Ingredients
- 2 Tbsp. fresh mint finely chopped, plus a few leaves for serving if desired
- 2 Tbsp. fresh rosemary finely chopped, plus a few sprigs for serving if desired, or use 1 Tbsp. dried
- 2 lemons
- 4 whole trout, cleaned, gutted, heads removed (the fishmonger can do this for you)
- 1 - 2 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1/4 tsp. black pepper
Instructions
- Preheat the grill to medium heat and oil the grates to prevent the fish from sticking. In a small bowl, combine the herbs, the zest of 1 1/2 lemons, and the juice of 1 lemon. Cut the other lemon into thin slices.
- Lay the trout on a cutting board, skin side up, and brush the skin with oil to coat it. Flip the fish and rub the lemon-herb mixture over the flesh of the trout, season it with salt and pepper, and lay the lemon slices on top of one half of each trout.
- Close the trout around the herbs and lemon slices, and transfer the fish to the grill.
- Grill the fish with the lid closed, without flipping it, for 8 minutes or until the flesh is opaque and flaky. (Alternatively, bake the trout at 400 degrees for about 25 minutes.) Using a spatula, carefully transfer the trout to a plate to serve it. Garnish the plate with a few fresh mint leaves and sprigs of rosemary, if desired.
Slow Cooker Directions
- Place each piece of fish on a piece of aluminum foil large enough to fold into a packet and prepare the fish following the directions above. Fold the foil into a packet to completely surround the fish. Place the foil packets in the slow cooker and cook on low for 8 – 10 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Chop the mint and the rosemary, zest, juice, and slice the lemon(s), combine the herbs, lemon zest, and lemon juice.
Scramble Flavor Booster: Season the fish with freshly ground black pepper or low-salt lemon pepper seasoning at the table.
Tip: Just as you clean your stove or microwave, your grill needs the same love and care. It's best to clean your grill grates with a stiff brush after each use—It takes just 20 seconds or so to brush off any bits of food clinging to the grates right after removing the food from the grill. This will help food cook evenly, prevent sticking, and help to maintain the food’s natural flavors. I do it when the grill is hot right after taking the food off so I won’t forget. More easy grilling tips here.
Nutritional Information Per Serving (% based upon daily values):Calories 250, Total Fat: 12g, 18%; Saturated Fat: 3g, 15%; Cholesterol: 90mg, 30%; Sodium: 300mg, 15%; Total Carbohydrate: 0g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 33g
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