GRILLED RAINBOW TROUT

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Grilled Rainbow Trout image

Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 2 to 4

Number Of Ingredients 8

1/4 cup fresh lemon juice, plus 2 lemons sliced into 1/4-inch-thick rounds
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head and tail on
16 thyme sprigs
2 shallots, thinly sliced
Kosher salt and freshly ground pepper
Nonstick cooking spray

Steps:

  • Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
  • Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
  • Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

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