Whole Grilled Trout
We are getting back to basics this year with a healthy and herbaceous grilled trout recipe sure to please. Citrus and fish, like bacon and eggs, were meant to be together. This magnificent duo comes together in less than 20 minutes and is the perfect complement to any side dish. We recommend pairing with our Spring Market Farro Salad or Sea Salt & Vinegar Roasted Potatoes for an upgraded fish and chips. Yum!
Takes: 15-20 minutes
Serves 2
2 whole trout fillets
2 tbsp extra virgin olive oil
1 lemon, thinly sliced + more for garnish
4 sprigs fresh rosemary
4-6 sprigs fresh thyme
Pinches of Desert Provisions Meyer Lemon Salt (or Sonoran Sea Salt)
Fresh-cracked pepper, to taste
Prepare gas, charcoal , or wood grill to medium heat. You can cook the fish directly on an oiled grate with a gas or charcoal grill or on a cast iron skillet (shown in the photo).
Pat each trout fillet to remove excess moisture and generously brush with olive oil outside and in. Season trout with Meyer Lemon Salt and pepper inside and out. Stuff lemons, rosemary, and thyme inside the body of each trout. Grill for 5-7 minutes each side until done. Garnish with lemon slices. Finish with additional pinches of Meyer Lemon Salt (or Sonoran Sea Salt) to taste.
Cook's notes: Trout has a lot of small bones, so be careful when eating and make sure to de-bone before digging into this delish dish. Not suitable for small children. Feel free to add other fresh herbs like oregano or parsley too.
