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September 2001 Issue
Grilled Trout
by Ronda L. Halpin
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Fish is a great meal to prepare when time is of the essence in the middle of a busy week. It requires little fuss and cooks in minutes. This month's recipe is no exception.

Whole trout are readily available at many grocery stores and can be picked up on the way home from a busy day at work. Of course, if you're lucky, you'll have some of your own that you caught over a relaxing weekend! Either way, once you're ready to prepare them, the process is as simple as preheating your grill and stuffing the fresh fish with lemon, garlic and fresh herbs while your grill heats. Then rub the skins with standard salt and pepper and wrap them in foil. In a couple of minutes, you have a delicious meal waiting for you.

A meal as simple as grilled trout deserves some equally simple side dishes. For this rendition, I suggest some rice cooked with garlicky chicken broth and sprinkled with fresh diced tomatoes and onion and a quick salad of baby spinach, thinly sliced red onion and mandarin orange slices. If you want a dressing for the salad, a peppy vinegar-based one will do the trick. Add a glass of your favorite wine and you'll think you've landed in the middle of your weekend!

 

Grilled Trout

  • 1 lemon
  • 6 cloves garlic
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh sage
  • 2 whole trout, cleaned and dressed
  • Salt and pepper
Preheat an outdoor grill.

Thinly slice the lemon into discs and cut the cloves of garlic into thin slices. Stuff the lemon, garlic, and fresh herbs into the cleaned cavities of each trout. Rub the skin with salt and freshly ground pepper. Wrap the fish in aluminium foil and grill it for 15-20 minutes or until the flesh flakes when gently touched with a fork.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 



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