Whole trout stuffed with fresh herbs and onion dusted with bran and grilled to a flaky tender and flavorful fish.
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
- 1/2 cup cilantro chopped
- 1/3 cup green bell pepper diced
- 1 Tablespoon ground cumin
- 2 limes
- 2 Tablespoons vinegar
- 1/2-1 teaspoon crushed red pepper or cayenne pepper optional
- 1 teaspoon coriander
- 1 cup hot water
- Salt to taste
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.
- 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.
- 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.
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