Grilled Trout Recipe - Cooking Index
Grilled Trout Recipe - Cooking Index
Most fish merchants will clean and gut the fish for you if requested. To do it yourself, use a small, sharp knife. Starting on the underside of the fish, make a long slit from the head toward the tail. Reach up with your index finger and pull the innards out toward the tail; discard. Rinse the fish well and pat dry.
Courses: Main Course| 4 | Brook trout - (abt 3/4 lb ea) - cleaned (innards | |
| Removed), with heads and tails left on | ||
| 3 tablespoons | 45ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Apple Horseradish Sauce - (see recipe) | ||
| 2 | Lemons - halved |
Prepare a grill with medium-hot coals. Brush the fish well with olive oil, then sprinkle with salt and pepper.
Place fish on the grill and cook until they are browned and the flesh flakes easily when tested with a fork at the thickest point, about 5 minutes per side. Serve immediately with Apple Horseradish Sauce and a lemon half for each serving. Remove bones before eating the fish.
This recipe yields 4 servings.
Per serving: 277 calories, 3g carbohydrates, 22g protein, 21g fat, 55mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-26-2000
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