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Lilly’s Table

 
 
Cherry Salsa
© Lillys-Table.com Photo of Grilled Trout
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Trout

from Grilled Trout with Cherry Salsa and Grilled Potato Salad, the Week of July 1, 2012.
View the next recipe for this meal.

Skin is essential for keeping this fish intact on the grill. A generous dip in olive oil helps as well. When selecting the fish to use, check out the latest updates from the Seafood Watch Guide. Of course, if you are catching your own trout, that will certainly beat farm-raised.

Ingredients

  • 2 fillets farm-raised trout, such as rainbow
  • 2 tablespoons olive oil
  • ½ teaspoon salt, more as needed
  • 1 pinch black pepper
  • 1 lemon, cut in wedges

Serving Size: 2 People

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Preparation Instructions

Preheat the grill on high.

Coat the trout on both sides generously with the olive oil. Season each side with salt & pepper.

Reduce the heat to medium-low. Place flesh side down. Sear for 3-5 minutes until grill marks appear and the fish is no longer sticking to the grill. Flip over. Sear on the skin side for 5 minutes.

Tap the fish, pull it off when it no longer feels soft, but before it is hard. The fish will flake easily when touched with a fork.

Finish with a squirt of fresh lemon.