This easy grilled trout recipe features fantastic flavor from fresh rainbow trout, salt, papper, sugar, fresh dill, and lime slices. Grill the fish over direct heat for a few minutes to get a good sear and those gorgeous grill marks, then transfer to indirect heat until done.
1 tablespoon fine sea salt
2 teaspoons sugar
4 (7-ounce) dressed rainbow trout
1/4 teaspoon table salt
1/4 teaspoon black pepper
2 (1-ounce) bunches dill sprigs
2 medium limes, each thinly sliced
How to Make It
Combine 2 cups water, sea salt, and sugar in a shallow dish; add fish. Let stand 20 minutes. Drain.
Prepare charcoal fire in a chimney starter; let coals burn until flames die down. Pour hot coals out of starter; pile on one side of grill. Coat grill grate with cooking spray; put grate in place over coals.
Sprinkle 1/4 teaspoon salt and pepper over fish flesh. Divide dill and lime slices evenly among fish cavities. Coat outside of fish with cooking spray. Place fish over direct heat; grill 4 minutes. Turn over; move to indirect heat. Grill 12 minutes or until done.
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I have made this before a few times, but this time had 4 separate fillets (essentially two fish, cut in half), and I really think they were able to soak up more of the brining liquid than the whole, filleted fish. I put them 'back together' with a fish basket, and have always used lemon and fresh rosemary instead of the lime/dill combo. This was just FABULOUS, melt in your mouth goodness. The cook time in the recipe is perfect, and I told my husband that if I ordered this in a restaurant, I'd never order anything else.
So simple and so delicious. the flavors do not overpower the delicate trout. I broiled in the oven and it didn't take as long, but came out very well. Small roasted potatoes and a nice salad complet the meal.
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