Tuesday, July 19, 2011

Whole Grilled Trout

PLEASE NOTE THE NEW TAB THAT SAYS SUBSCRIBE ON THE RIGHT SIDE OF THIS PAGE. YOU CAN NOW RECEIVE DAILY EMAILS EVERY TIME I POST IF YOU SUBSCRIBE!!!

After eating whole branzino, trout and red snapper at some of the finest restaurants, I wanted to see if I could cook a whole fish at half the price. I chose to cook a whole trout however you can substitute any whole fish in this recipe. My trout turned out beautifully, costing only $7.50 for two and was comparable to the whole fish you order at a restaurant.  It is important for you to ask the butcher to BUTTERFLY the fish (remove all the bones). This takes skill so some butchers may not be able to do this. Beware that if you cook trout, you will not be able to butterfly the fish because the bones are so fine and it is impossible to take them all out!

Ingredients
2 Whole Trout
2 Lemons (sliced)
Fresh Rosemary
Olive Oil
Kosher Salt
Freshly Ground Pepper

Light the grill as the preparation of the fish will not take long!
Lay fish out on a large platter. Generously cover both sides of the trout with olive oil. This will ensure the fish will not stick to the grill. Salt and pepper both sides of the fish as well as the inside.
Stuff fish with sliced lemons (3-4 lemon slices per fish) and fresh rosemary.
Optional-you can always put a dollop of butter in each fish for a more distinct taste.
Grill fish for 4-5 minutes on each side. Make sure to flip the fish with TONGS as you do not want the lemon slices and rosemary to fall out of the fish. You can also cook the fish in a grill basket.
Your fish is now ready to eat!!! The skin should easily peel back and the meat will come right off most of the bones. Be careful though to not choke on the fine bones!
This is my husband's fish after he devoured every ounce of it except for the head, skeleton and bones! For those of you who are afraid to try a whole fish, you are missing out!

Pin It

0 comments:

Post a Comment

 
Design by Small Bird Studios | All Rights Reserved