Grilled Trout
Whole trout stuffed with fresh herbs and onion dusted with bran and grilled to a flaky tender and flavorful fish.
Servings: 4
Calories: 589kcal
Ingredients
For the stuffing:
- 1.5 cup cilantro.
- 1 large onion chopped
- 1 Roma tomato diced
- 1 green bell pepper diced
- 2 Tablespoons ground cumin
- 1 Tablespoon olive oil
- 1 Tablespoon vinegar
- Salt to taste
- 4 whole trout fish approximately 3.5 pounds.
For the dipping sauce:
- 4 garlic cloves
- ½ cup cilantro chopped
- ⅓ cup green bell pepper diced
- 1 Tablespoon ground cumin
- 2 limes
- 2 Tablespoons vinegar
- ½-1 teaspoon crushed red pepper or cayenne pepper optional
- 1 teaspoon coriander
- 1 cup hot water
- Salt to taste
Instructions
- In a big bowl, combine the stuffing ingredients and mix well.
- Clean the trout well inside and outside then rinse under running cold water.
- Stuff about quarter of the vegetable mixture into each fish and close the opening with a couple of toothpicks.
Outdoor Gas Grill Instructions:
- Preheat your grill.
- Sprinkle a baking sheet with bran.
- Cover the trouts completely on both sides with bran and place on the baking sheet.
- Place the baking sheet in your grill, close the lid and cook for about 20 minutes carefully flipping it halfway through cooking.
- Perfectly cooked trout should be flake easily with a fork.
Prepare the dipping sauce:
- Place all the dipping sauce ingredients, except for the lime and the hot water, in a small food processor and process.
- Place the mixture in a 13x9 pan or any wide enough pan to hold the fish.
- Squeeze the lime over, or use fresh lemon juice, and mix. Put the lime peel in the pan as well.
- Pour a cup of hot water over and mix well.
- When the fish is done, place in the dipping sauce for 1-2 minutes each side.
- Take it out and serve with more lemon/lime wedges.
Video
Notes
- You can use mullet and tilapia for this recipe as well.
- Some people like using freshly ground black pepper as well. You can also use sea salt in this recipe.
- Some people mix the stuffing ingredients in the food processor and use it as a marinade and stuffing for the fish instead of only stuffing.
- It is also ok not to close the opening of the fish with toothpicks if you would like to. I prefer it that way so the stuffing will not fall off the fish.
- You can place the fish directly on the grill grates but I prefer the indirect heat method.
- You can also put the fish in aluminum foil and grill them in like foil packet and cook until flesh flakes.
- Stove top instructions:
- Sprinkle a baking sheet with bran.
- Place the baking sheet on stove top on high turning it every now and then to ensure even heating.
- Cover the trouts completely on both sides with bran.
- When the bran start changing color, place the fish on the baking sheet. Cook on both sides moving the baking sheet to ensure even heating.
- This method works great the only downside is it can turn your smoke detector on because the bran is burning. So make sure to open all your windows.
- Serve with:
- This fish should be peeled, the skin is not edible.
- Serve fish with white rice, pita bread and traditionally tahini sauce and baba ganoush is served on the side.
- Serve with lemon wedges or thin slices of lemon on the side.
- Storage:
- Cooked fish can be kept in the refrigerator for 3-4 days. I like peeling the fish and keeping the flesh in an airtight container in the fridge.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 589kcal | Carbohydrates: 11g | Protein: 73g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 192mg | Potassium: 1511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 51mg | Calcium: 221mg | Iron: 9mg