Basil-Rosemary Grilled Trout
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Nutrition Facts (per serving) | |
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473 | Calories |
22g | Fat |
23g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 473 |
% Daily Value* | |
Total Fat 22g | 29% |
Saturated Fat 4g | 18% |
Cholesterol 131mg | 44% |
Sodium 124mg | 5% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 50g | |
Vitamin C 112mg | 558% |
Calcium 158mg | 12% |
Iron 5mg | 27% |
Potassium 1168mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This Basil-Rosemary Grilled Trout recipe uses the entire fish, stuffed with herbs and lemon. Marinated and then cooked on the grill, it's a good dish to enjoy on either a weeknight or weekend. If you're looking for a quick and flavorful meal, this is definitely a must-try.
Purchase some fresh trout from the grocery store, or reel a few in on that fishing rod and catch your own fish.
Serve with a tossed green salad, steamed rice, grilled veggies, or your favorite sides.
Ingredients
Steps to Make It
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Gather the ingredients.
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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.
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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.
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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.
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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).
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Enjoy!
Tips for Selecting and Cooking Trout
- Make sure the trout is big enough to cut and stuff. Since trout is a delicate fish, it tends to fall apart easily, so a larger one will hold together better, also. Try to find some that are around 8 inches long.
- Your fish should be fresh and clean. Shiny scales, firm white flesh, with clear eyes, not cloudy. There should be no fishy smell, dried edges, or flesh discoloration.
- Your grill grate should be clean and not dirty. A clean grate, cooking the filet hot and fast, and using a large heat-resistant spatula will help you cook your trout dinner quickly and easily. You can also grab a fish basket to use to make it even easier.