Best Grilled Trout With Parsley Recipes

Grilled Butterflied Rainbow Trout image

Provided by Emeril Lagasse

Time 55m

Yield 4 servings

Number Of Ingredients 22

Olive oil
1 head escarole, cleaned
2 pounds baby artichokes, cleaned and halved
5 plum tomatoes, halved
5 shallots, halved
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
2 cups flour
Essence, recipe follows
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons aged balsamic vinegar
2 teaspoons very fine grated lemon zest
2 tablespoons minced fresh parsley
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat a grill.
Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Grilled Trout With Cashew and Garlic Butter image

Provided by AmandaInOz

Categories Trout

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

4 (7 ounce) whole trout
vegetable oil, for brushing
salt and pepper
2 ounces butter
2 ounces cashew nuts, shelled
2 garlic cloves, finely chopped
chopped parsley, a good handful
1 lemon, juice of

Steps:

Preheat hot grill or barbecue. Slash skins of fish deeply three times on each side to let the heat permeate the flesh. Remove the heads if you like.
Brush the fish lightly with oil, and season with salt and pepper both inside and out.
Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted. Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
Add the lemon juice with more salt and pepper to taste and heat through.
Put each trout on a warm serving plate, and spoon over cashew and garlic butter.

Nutrition Facts : Calories 482.5, Fat 31.2, SaturatedFat 10.9, Cholesterol 145.6, Sodium 276.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 43.7

Grilled Fish With Lemon Parsley Butter image

Provided by mommyoffour

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

nonstick cooking spray
6 tablespoons butter
3 tablespoons parsley, finely chopped
1 teaspoon lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon dried rosemary
6 (6 ounce) white fish fillets (white fish)
3 medium lemons, halved

Steps:

Preheat grill to medium-high heat.
Coat cold grill rack with cooking spray; place over heat.
Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
Coat fish with cooking spray; place on grid.
Grill, uncovered, 3 minutes.
Turn; grill 2 to 3 minutes longer or until opaque in center.
To serve, squeeze juice from 1 lemon half evenly over each fillet.
Top with equal amounts of parsley mixture.

Nutrition Facts : Calories 268.1, Fat 14, SaturatedFat 7.8, Cholesterol 145.4, Sodium 401.8, Carbohydrate 6, Fiber 2.7, Protein 32.2

Grilled Whole Trout image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 whole trout (about 1 pound each), cleaned, rinsed and patted dry
Kosher salt and freshly ground black pepper
8 sprigs fresh dill
8 sprigs fresh flat-leaf parsley
8 sprigs fresh tarragon
2 lemons, 1 sliced and 1 halved
Vegetable oil, for brushing

Steps:

Preheat a grill to medium-high heat.
Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes.
Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves.