Recipe: Grilled Whole Trout

Whole Grilled Trout, shown on a bed of Andorran Trinxat

Serves 4

When the weather permits, grilled whole trout is a nice treat. Andorrans like whole trout with a little olive oil, lemon juice, and parsley – nice and simple. Serve with Andorran Trinxat – panfried potato, cabbage, and bacon hash.

Ingredients:

4 whole trout, head on
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 cup minced fresh parsley
salt
pepper

Method:

1. Preheat grill to medium-high.

2. Rinse fish inside and out. Blot dry. Season insides with olive oil, lemon juice, parsley, salt, and pepper.

3. Oil the outside of the fish and place in a grill rack.

4. Cook for about 6 minutes per side. Serve immediately.

Fresh off the grill

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.

Comments

  1. These fish are beautiful!!!!!!!!!

  2. Can you get them from the market already de-skaled and de-boned?

    • Sasha Martin says:

      Hey Chelsea :) You can get them descaled (they usually are), but you’d want to pick the meat off the bone after grilling… otherwise you end up with fillets.

Speak Your Mind

*