Featured Recipe
Grilled Whole Trout Twist
By Kate
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Whole trout grilled with a citrus-herb marinade. Uses avocado oil and lemon instead of olive oil and lime. Herbs swapped mint for basil and parsley. Fish scored, stuffed, marinated 45 minutes. Grill hot then medium heat, 7-12 minutes per side. Aromatic and fresh with slight tang. No gluten, dairy, eggs, nuts. Simple, rustic, flavorful. Served whole with charred scallions inside. Citrusy, smoky, herbal layers.
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Prep:
45 min
Cook:
20 min
Total:
Serves:
4 servings
grilling
fish
healthy
gluten-free
rustic
Introduction
Whole trout grilled the rustic way. Citrus and herbs pierce the fish’s flesh. Lemon juice and avocado oil backdrop, garlic and salt. Fresh basil replaces mint. Parsley swaps for extra green freshness. Green onions stuffed inside for subtle crunch and bite. Marinate longer, forty-five minutes to soak and soften. Grill hot briefly, then gentler heat to finish cooking. Skin crisps, flesh steams inside. Fish scored like slashes, basil leaves nestle within. Smoky char, herbal aroma. Simple staples, no frills. Gluten-free. Dairy-free. Nuts absent. Just fish, herbs, heat, and time. Serve whole, no fillets. Rustic, bold. A grilled dinner.
Ingredients
Marinade
- 90 ml avocado oil (roughly 6 tablespoons)
- 80 ml fresh lemon juice (about 1/3 cup)
- 2 cloves garlic, crushed lightly
- 1/2 teaspoon sea salt
- 2 whole trout, approx 380 g each, scaled
- 4 green onions, halved lengthwise
- 12 basil leaves
- 4 sprigs fresh parsley
- Salt and black pepper
Fish and Herbs
About the ingredients
Avocado oil chosen for lightness and high smoke point. Lemon juice brightens and tenderizes fish flesh, replacing lime for a milder citrus punch. Basil leaves in place of mint add warmth and anise notes rather than coolness. Parsley gives leafy freshness and subtle earthiness. Crush garlic only slightly to avoid overpowering sharpness. Whole green onions aromatize and provide mild onion flavor inside. Fish weight slightly increased for portion heft. Salt adjusted to balance acidity. Keep herbs fresh for best flavor impact.
Method
Marinade
- 1. Combine avocado oil, lemon juice, garlic, salt in glass dish. Mix well.
- 2. On clean surface, make 3 slashes per side of each trout. Insert a basil leaf into each cut.
- 3. Stuff cavity with green onions and parsley sprigs. Place fish in marinade, coat thoroughly. Refrigerate 45 minutes.
- 4. Preheat grill to high. Oil a fish grilling basket or grate thoroughly.
- 5. Remove trout from marinade, season inside and out with salt and pepper.
- 6. Set grill temp to medium-low. Place fish in basket or directly on grill. Cook 7-12 minutes per side till flesh flakes easily from bone.
- 7. Remove carefully. Serve whole with herbs and grilled scallions inside.
Preparing Fish
Technique Tips
Score each trout before marinating to allow flavors to seep into the flesh deeply. Insert basil leaves in cuts to infuse aroma during grilling. Marinate fish 45 minutes rather than 30 for intensified herb and citrus notes. Preheat grill well, oil grate or basket thoroughly to prevent sticking. Season inside and outside post marination to avoid washoff. Start cooking on high heat for skin crisping, then lower to medium-low for even cooking without burning. Grill times adjusted—7 to 12 minutes per side depending on heat and fish thickness. Fish is done when flesh flakes easily from the bone. Use a fish basket for safer grilling when possible. Serve immediately with herbs intact.
Chef's Notes
- 💡 Scoring your trout creates openings. Flavors seep deeper as it cooks. More marinade impact. Use sharp knife—or scissors. Three slashes. Both sides. Careful not to cut through.
- 💡 Preheating grill is key. Hot grill gives crispy skin. First few minutes on high heat. Then reduce to medium-low. Prevents burning. Cook evenly without drying out.
- 💡 When stuffing fish, pack it tight. Green onions not just for taste. Adds texture inside. Parsley also brightens flavor profile. Fresh herbs make a difference.
- 💡 Marinate longer if desired. Extra 15 minutes can deepen flavor. Citrus tenderizes, herbs infuse. Some skip marination. Don’t do this. Fish tastes bland otherwise. Get that soak in.
- 💡 Seal fish in basket or grill grate. Prevents sticking. Fish can break apart. Not pretty on the plate. Use oiled tools. Make cleanup easier. Less hassle.
Kitchen Wisdom
How to know when trout is done?
Flesh flakes easily. Look for a white opaque color. Check thickest part. Cook until ready. Don’t overdo it.
What to serve with grilled trout?
Fresh salad pairs well. Try grilled veggies too. Roasted potatoes work. Simple sides are best. Keep focus on the fish.
Can I use other fish?
Yes, similar fish like salmon or char works well. Adjust cooking times accordingly. Different thickness needs attention.
Storage options for leftovers?
Best consumed fresh. Can refrigerate for 1-2 days. Cover tightly to keep moisture. Reheat gently. Avoid drying out.
