Makes: 4 servings | Serving Size: 1 trout
Preparation Time: 12 minutes | Cooking Time: 8 minutes
- 2 Tbsp. fresh mint, finely chopped
- 2 Tbsp. fresh rosemary, finely chopped
- 2 lemons
- 4 whole trout (about 7 oz.), cleaned, gutted, and heads removed (the fishmonger can do this for you)
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- Preheat the grill to medium and oil the grates to prevent the fish from sticking. In a small bowl, combine the chopped herbs, the zest of 1 1/2 lemons, and the juice of one lemon. Cut the other lemon into thin slices.
- Start the rice and broccoli now, if you are serving them.
- Lay the trout on a cutting board, skin-side up, and brush the skin with olive oil to coat it. Flip the fish and rub the lemon-herb mixture over the flesh of the trout. Season the trout with the salt and pepper, and lay the lemon slices on top of one half of each trout. Close the trout around the herbs and lemon slices, and transfer the fish to the grill.
- Grill the fish with the lid closed, without flipping, for 8 minutes, or until the flesh is opaque and flaky. Using a spatula, carefully transfer the trout to a plate to serve. Garnish the plate with a few fresh mint leaves and sprigs of rosemary, if desired.
Do Ahead or Delegate: Zest and juice the lemons.
Flavor Booster: Season the fish with freshly ground black pepper or lemon-pepper seasoning at the table.
Tip: Trout has similar health benefits to those of salmon. It is rich in omega-3s, which help to reduce inflammation, decreasing your risk for heart disease, and may also help to decrease sore muscles after exercising.
To read the source recipe: Click here.