12 mins
Grilled Trout
Recipe by Graham
Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill (and this includes the barbeque). The secret is to protect the trout from burning by using aluminium foil. You can open it up at the last moment if you want to brown the fish skin just a little.
Grilled Tomatoes 
Grilled Veal Ingredients for Grilled Trout
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Grilled Trout
- Clean and gut the trout. Wash under cold water and pat dry on kitchen paper. Take a piece of aluminium foil that is at least the length of the fish plus 6" (15cm) and lay it on a flat surface. Using your fingers, smear a little butter over the foil and then lay the trout on top. Wrap the foil into an envelope around the fish.
- Grill under a preheated moderate grill for about 6 minutes, then turn the package over and grill the other side for a further 4 minutes. Remove the foil and serve immediately.
GRAHAM'S HOT TIP:
Place a few peeled prawns inside the fish. This adds a little extra taste and helps keep the trout a nice shape. If they are frozen prawns, be sure to defrost them first to allow the water to disperse.
Reviews of Grilled Trout
| December 23 2012 I always wondered why my broiled fish ended up burned and now I know! I just had to wrap them in aluminum foil smeared with butter! Great to learn something even from a simple recipe like this. Now I hal cook the fish in aluminum and finish off with the aluminum packet open so it but makes the fish skin a gold color. Thanks tinaM (6 reviews) |
What To Eat Tonight
Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.
You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.
Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.
Other Fish & Seafood Recipes
Pan Fried Scallops on Black Pudding with Pea & Mint Purée is an ideal starter course or could easily be made into a main dish.
Monk Fish in Bacon with Parsley Cream is an incredibly simple recipe that will serve 4 as a main course or 6 as a starter.
If, like me, you keep a fillet or two of fish in your freezer, this simple recipe is the ideal answer if you need to quickly provide a meal.
