Whole Grilled Trout

Grilling season is at its height, but it’s easy to tire of steaks and burgers. Fish is easy to grill, very healthy and tastes wonderful. Here is a very simple grilled trout recipe to try the next time you feel like grilling.

I look for whole trout with very bright eyes, which indicates freshness. I ask my fish retailer to remove the bones and the heads and tails. I grill the fish that night. The fish is flavorful on its own, but tartar sauce is always a welcome accompaniment.

Simply Grilled Trout

Serves 4

•    1 tablespoon olive or canola oil
•    4 whole trout, cleaned (about 8 ounces each)
•    1 teaspoon kosher or coarse sea salt
•    1 teaspoon paprika (try on half to taste)
•    4 large sprigs of fresh dill
•    12 thin slices lemon
•    Tartar sauce (optional)*



1. Heat a charcoal or gas grill. For charcoal grill it will take 20 minutes to bring heat to medium-high. A gas grill will take 10 minutes to heat to medium-high heat.

2. Brush oil over all sides of trout. Open trout like a book and sprinkle the flesh with salt and paprika. Arrange lemon slices and dill sprigs over bottom sides of trout and close fish.

3. Place fish on the grate and close cover. Grill for 6 minutes. Use a large spatula to carefully turn fish and continue grilling covered 5 to 6 minutes or until fish is opaque in center. Serve immediately with tartar sauce if desired.

*For tartar sauce, combine 1/3 cup mayonnaise, 1 1/2 tablespoons small drained capers, 1 teaspoon Dijon mustard and 1/8 teaspoon cayenne pepper.


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