Grilled Rainbow Trout
4 servings
40 minutes
Grilled rainbow trout is a refined dish of European cuisine that impresses with its simplicity and sophisticated flavor. A light crispy crust, the aroma of Provençal herbs, and the freshness of lemon and lime make this dish festive and appetizing. The origins of this recipe trace back to Mediterranean gastronomy traditions, where fresh grilled fish is valued for its pure taste and lightness. Trout, rich in delicate proteins and beneficial omega-3 fatty acids, becomes an ideal choice for baking. The addition of rosemary and tomatoes adds extra depth to the flavor, while cooking over charcoal reveals its natural nuances. Served hot with a side of fresh vegetables or a light sauce, it will be the centerpiece of any table, whether it's a family dinner or a formal evening.
1
Gut and clean the trout.
- Rainbow trout: 4 pieces
2
Mix Provencal herbs with salt and ground pepper, and rub this mixture on the fish's exterior and inside the belly.
- Provencal herbs: to taste
- Salt: to taste
3
Leave the fish to marinate in the fridge for at least an hour (or longer).
4
Ignite the charcoal in the grill and let it burn down to glowing coals.
5
Prepare the fish while the coals are burning.
6
Cut lemon, lime, and tomatoes into slices.
- Lime: 1 piece
- Lemon: 1 piece
- Tomatoes: 2 pieces
7
Grease the grill grates with olive oil.
- Olive oil: to taste
8
Place half a lemon slice and a sprig of rosemary inside each fish. On both sides of the fish, distribute a slice of lemon, tomato, lime, and a sprig of rosemary. Place each fish in a grill rack, tightly squeeze and secure.
- Lime: 1 piece
- Lemon: 1 piece
- Tomatoes: 2 pieces
- Rosemary: 4 stems
9
Grill on both sides until a golden crust forms.
10
Take the cooked fish out of the grill and place it on a plate.