Basil-Rosemary Grilled Trout
Stuffed trout with herbs and lemon and grilled to perfection. A tasty dish for a quick and easy meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2 1 pounds (450 grams) trout
- 2tablespoons (30 milliliters) fresh parsley (minced)
- 2tablespoons (30 milliliters) olive oil
- 2tablespoons (30 milliliters) fresh basil (finely chopped)
- 2teaspoons (10 milliliters) fresh rosemary (finely chopped)
- 2cloves garlic (minced)
- 1lemon (cut into 4 to 6 slices)
- ½teaspoons (2.5 milliliters) freshly ground black pepper
Instructions
Step 1
Gather the ingredients.Step 2
Mix together parsley, olive oil, basil, rosemary, and garlic. Split mixture in half. Spread half evenly on the inside of each fish. Top with lemon slices (about 2 to 3 per fish). Place fish onto a large plate and cover with plastic wrap. Refrigerate for 2 hours.Step 3
Preheat the grill for medium heat. Once it comes up to temperature and you are ready to place fish onto the grill, oil the grill grates. Make about 3 passes across the grill to create a nonstick surface.Step 4
Carefully place fish onto the grill grate and cook for 4 to 5 minutes on each side. Make sure to watch for burning. Using a large heat-resistant spatula , gently work fish away from the grate and turn. Cook for an additional 4 to 6 minutes or until internal temperature reaches at least 145 F.Step 5
Once fish has cooked, remove from heat and place onto a large cutting board. Remove lemon slices from the center and squeeze a little fresh lemon juice over fresh flesh (this step is optional).Step 6
Enjoy!