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.
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.
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- Calories: 230
- Fat: 8.9g
- Saturated fat: 2.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 2.8g
- Protein: 35g
- Carbohydrate: 0.3g
- Fiber: 0.0g
- Cholesterol: 105mg
- Iron: 0.6mg
- Sodium: 405mg
- Calcium: 132mg
- 1 tablespoon fine sea salt
- 2 teaspoons sugar
- 4 (7-ounce) dressed rainbow trout
- Cooking spray
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 (1-ounce) bunches dill sprigs
- 2 medium limes, each thinly sliced
- 1. Combine 2 cups water, sea salt, and sugar in a shallow dish; add fish. Let stand 20 minutes. Drain.
- 2. 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.
- 3. 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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