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Herb Stuffed Rainbow Trout



RainbowTroutThis is my daughter’s favorite dinner.  I will upload a picture when I can find my camera!  My son seems to have “misplaced it.”  We recently found out that my daughter is not allergic to fish.  She was so excited when the doctor called with the results and energetically asked if I would make her rainbow trout for dinner.  This is an easy and very elegant meal that can be served to company or just hanging out with your family.  We serve it with grilled fennel.

Ingredients
4 rainbow trout (ask the fish monger to remove the heads)
1 bunch fresh parsley
1 lemon, sliced thin
1 lemon, sliced into wedges
2 large cloves garlic, sliced thin
2 teaspoons kosher salt
canola oil for the grill
cooking twine

Preheat grill to 400.

Open up each fish and on the meaty part of the fish sprinkle 1/2 teaspoon kosher salt.  Place the garlic slices on the salt.  Cover the garlic with the lemon slices and top with a big bunch of parsley.  Tie each fish up with cooking twine so the parsley, lemon and garlic does not fall out when grilling.

Oil grill grates with cooking oil so the fish does not stick.  Place each piece on the grill and cook covered for approximately 12 minutes, flipping fish one time (6 minutes per side.)

Remove fish and serve with lemon wedges.

salty fig partner 23

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