Trout is a delicious fresh water fish that is easy to grill at home, producing a flavourful, flaky, tender fish with tasty crispy skin.
But what you want to be careful of is deboning the fish before it’s ready to serve.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
2 30-35cm rainbow trout, cleaned (head and tail removed, if desired)
Salt and pepper
2 tablespoons shallots, minced
2 small lemons, sliced very thin
1 bunch dill, divided
1 bunch tarragon, divided
Canola oil spray
- Preheat Char-Broil barbecue grill to high.
- Season the cavity of each fish with salt and pepper and 1 tablespoon of shallots.
- Add lemon slices, dill and tarragon to the inside of the fish. Secure the stuffing by wrapping the fish with kitchen twine or sealing with toothpicks.
- Spray the skin of each fish with canola oil, and place the fish in the basket.
- Reduce the grill heat to medium.
- Place the fish basket on the grill and close the lid.
- Cook for about 5 to 7 minutes
- Flip the basket and cook for about 5 to 7 minutes.
- Remove the basket and let the fish rest for a few minutes.
- Use two spatulas to support the fish on each end and remove it from the basket.
- Debone the fish carefully.
To debone a trout, carefully follow these steps.
- Insert the tip of a sharp boning knife into the ‘top’ of the fish at the head and ‘feel’ your way to the spine (which should be below the knife blade).
- Run the knife gently along the spine ‘feeling’ your way to the tail area.
- Use two forks to lift off this half then to pinch the top end of the spine and lift it firmly to ‘peel’ it away from the bottom half of the fish.
- Replace the top half and serve.
A good sauce to serve with the fish is to briefly saute thin lemon slices with pinches of the two herbs in a touch of butter and olive oil until the lemon gives up it’s aroma – then drizzle a bit over each fish fillet with a sauteed lemon slice to top.