Barbecued Trout Recipe - Cooking Index
When it's summertime and you really don't feel like heating up the kitchen, the logical place to cook your dinner is outdoors on the barbecue. The recipe specifies trout, but this preparation works well with most fish.
Courses: Main Course2 | Trout - (abt 16 oz ea) | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Juice of 2 lemons | ||
1/2 | Fresh basil | |
2 | Garlic cloves - minced | |
3 | Thinly-sliced onion rings | |
6 | Tomato | |
2 | Butcher string - (each abt 2 feet long) | |
2 tablespoons | 30ml | Vegetable oil |
Season fish inside and out with salt and pepper. Squeeze the juice of 1 lemon into each cavity. Pack equal portion of basil, garlic, onion and tomato into cavity. Tie a loop around one end of each fish and make a few more loops around the fish, securing the stuffing.
Brush fish with oil. Place on a medium-low heat barbecue grate for 5 to 7 minutes then flip over cook other side about 7 minutes more or until skin is crisp and fish is just-cooked throughout.
To serve, cut string and place fish on plate.
This recipe yields 2 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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