Monday, December 20, 2010

Rainbow Trout with Lemon and Herb

This trout was cooked on an indoor grill. An outdoor grill will work just as well. Be sure not to place the fish directly over the flames, so that the skin doesn't burn. You could also dust the fish's skin with flour and then cook it in a tablespoon or two of oil and/or butter, in a sauté pan.

This recipe is for one fish. I served it with half a lobster tail and pasta, it was the perfect amount for the two of us. If the people you're feeding have larger appetites, cook one fish per person.

1 pan-dressed Rainbow Trout
1 Green Onion (green part only) - sliced
1 stalk Oregano
2 slices of Lemon - cut in half
Cooking String (optional)
Melted Butter (optional)

Rinse the fish and pat it dry. Lay it flat, skin side down.

Season the trout with s/p.

Place half of the onions and oregano on one side of the fish.

Top the herbs with your lemon slices.

Add the rest of the onions and oregano on top of the lemon slices.

Close the fish back up by flipping the side without anything on it up, over the side with the lemon slices.

I tied the fish up so that it would be easier to move around. You don't have to do this, if you don't want to.

Heat the grill pan and spray it with non-stick spray.

Place the fish on the pan and cook for about five minutes.

Carefully flip the fish over. You should only flip once!

Cook the fish for another five minutes, or till it is done. It will be flaky.

Remove the trout from the grill. Place it on a plate and cut off the string.

If you're serving one fish per person, plate it as is. If you're serving half the fish per person, open it up and run the tip of a sharp knife down the skin between the two fillets. Place two lemon slices on each half and serve.

This gluten free trout recipe is quick and easy to make. Try changing the flavors for different meals. Exchange the oregano for dill or basil and switch the lemon out for lime or orange. Or, just add a little hot sauce or chili powder to the stuffing.


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