Lemon and Herb-Stuffed and Grilled Trout

August 1, 2014

Fresh fish on the grill is a summertime favorite both for its flavor and ease of cooking. Just a few minutes on the barbecue and dinner is ready! We especially love whole trout stuffed with various herbs and spices that infuse the fish’s tender flesh with bright flavor. We stuffed our beautiful trout with fennel fronds (the frilly tops), handfuls of parsley, and slices of lemon and onion. We tied them up into neat packages and gave them a light smoke in our smoker before crisping them up on the grill. This is one dish that will have you begging for more! Trout is also an inexpensive fish, making it a budget-friendly option the whole family will love.

Lemon and Herb-Stuffed and Grilled Trout
Serves 4

4 small trout
Kosher salt and freshly ground black pepper to taste
1/2 of an onion, sliced
1 lemon, sliced
A handful of Italian flat leaf parsley
A handful of fennel fronds

Rinse trout in cold water and pat dry.

Season the inside with salt and pepper.

Slice onions and lemons into rings, then cut those slices in half once more.

Stuff a single layer of onion then lemon into each trout. Follow with a few sprigs of parsley and fennel fronds (save the fennel bulbs for another use).

Truss the fish or simply tie string around 3-4 sections to keep the stuffing in place while grilling.

Optional step: If you have a smoker, give the fish a light smoke on low for about 20-30 minutes before transferring to the grill.

Grill on medium-high until both sides have lightly crisped and browned.

 




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