This grilled marinated trout recipe is so tasty and yummy, even carnivores find it irresistible. I found it in this handy cookbook that my in-laws Steve and Dorothy gave us a few years ago during a summer visit. It’s called the Big Book of Barbecuing and Grilling. There are some easy and worth-repeating recipe in this book by Hilaire Walden, and the spiral-bound format is also handy. The one critique I would give it is that the author feels compelled to present recipes about grilling anything and everything (as the title would suggest), but grilling is not the most convenient or suitable method for grilling anything and everything.
GrillingTrout with Tarragon
- 2 whole trout, about 12 oz each
- 6 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 shallots, minced
- 1 garlic clove, minced
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh flat leaf parsley, chopped
- 1 tsp dijon mustard
- 1 tsp soy sauce
- Make marinade by mixing all ingredients except trout together in bowl. Let sit for at least 30 min so that flavors can combine
- Rinse and pat dry the trout. Make 3 slashes on exterior of each side of the trout using the sharp point of a paring knife. Brush or rub the marinade liberally on the inside and outside of the trout, also into the slits. Place in a non-reactive dish, cover and allow to marinade for 1-2 hours.
- Prepare grill and make sure it is well oiled so fish will not stick. You can grill the trout directly on the grill, or in an oiled hinged basket [we grill directly on charcoal grill]. Wipe off excess marinade from fish and place on grill once very hot. Grill for about 6 min on each side, testing for doneness with a thin knife (should meet no resistance)
- Remove from grill and transfer to plates. Serve with lemon wedge and extra plate for guests to remove head and tail from fish.
We started Saturday night dinner with my Early Corn Chowder, followed by the Trout and mustard-y coleslaw on the side. The Chowder turned out great, too. And it tastes even better on day 2