Soak up the last rays of summer and enjoy the final days of the grilling season with this flavorful, flaky, tender whole grilled trout…. but grilled the Middle Eastern way.
First of all, please accept my apologies for the look of my blog, I’m trying to give it a face left but I messed up and I need an expert’s hands here 🙂 . I just couldn’t wait until the process is done to continue blogging… Isn’t blogging an addiction!!!?
Anyways, I had to show you this before summer is over, and as the weather is getting colder some days here is Colorado, I’ve got the feeling that Winter is around the corner … just call it a Winter-fobia syndrome 🙂
Back to our fish, I was very amazed when I first got here to see grilled fish with its skin directly on the grill. You might be asking why? well, because in the Middle East – or at least in Egypt- our grilled fish is covered with bran then grilled. The most common fish to be done this way is the whole Trout and whole Tilapia with skin.
I like the trout more in this recipe, some people like tilapia more as it is a thinner fish and this makes its flesh absorbs more marination than trout . To me trout turns out very flaky, flavorful and irresistible.
Make sure to clean the inside of the fish very well with a sharp knife, rinse it with water and stuff it with this aromatic combination of bell pepper, cilantro, onion and tomato seasoned with cumin, salt and vinegar.
Cover your fish completely with bran and let it rest in a thick bed of bran then grill. After grilling while it is still hot dip it in another flavorful solution , let it soak a little then enjoy with white rice or your favorite sides.
We usually eat grilled trout with white rice and tahini sauce or baba ghanoush. I’ll try to post about these sauces soon.
I hope you’ll try grilling your fish this way next time you eat trout. Try this recipe before we start shoveling 😐
Here is a short but detailed video on how to make this grilled trout. Have a great weekend.
Amira: This fish dish looks and sounds great. The aromatic stuffing and seasonings make all the difference for sure.
You are right Denise, the cilantro, pepper, cumin …. all give a lovely aroma to the flesh itself. Thanks for stopping by.
I have vivid memories of eating my first stuffed trout…I loved every bite. I’d love to try it at home…and your recipe looks lovely!
Thanks Liz, I hope you’ll try this next time.
As-Salaamu Alaykum Amira,
Allahumma Baarik Laka feeha! It does looks soo good and i’m not even much of a fish eater! I’ve only just got used to handling meat but when i feel i can give fish another try (i tried gutting and stuffing sardines once and i hated it and the tast of boney fish ) i will come back to pinch your recipe in shaa Allah
And yes blogging has become an addiction for me too of recent months then strolls in winter i usually hibernate / go quiet 🙂
Wa Alaykom Assalam Umm Hamza
I do not like Winter either… I like the look of the snow but I do not like going out in the snow, driving in slippery roads is too scary for me. I do not like Sardines too it is too fishy for me. I do hope you give this a try. Thanks for passing by dear
Glad to see you back my friend! I’ve missed your posts 🙂
Thanks Henna, gad to see you back too my dear.
Looks delicious, Amira! I find that trout have lots of tiny bones- I suppose when you peel away the skin and flesh, the bones will be easy to get rid of?
Much easier than you think Fran. Really try it for yourself, tasty and enjoyable.