Grilled trout with herbs
I love summers especially since we can enjoy barbeque outside. There is something special about this time of the year when you get abundant vegetables and fresh herbs in the farmers market, all the produce is at its peak and taste great.
I love summers also because we can grill out side. You can just have meats and veggies ready and when everyone gathers, just throw them on the grill and you got yourself a meal. There are two camps when it comes to grill, the coal one and the non-coal one, we for sure belong to the first one. In my opinion nothing beats the taste of fresh corn on the cob just grilled to perfection on the coals. The chicken tikka with the smoky flavor of the coal tastes amazing. So as you can see we love grilling with coals.
So today we had a few friends over for BBQ. I had marinated a lot of veggies, made some stuffed pepper , there was fresh corn on the cob, some couscous, masala chicken and my son decided to make some fish.
When it comes to fish I am very picky, not because I want to be but because of the fact that I can only eat fresh water fish. I am ok with catfish, bass etc but can not eat salmon.
So when my son decided to make trout and that too whole fish, I was a little skeptical but decided to go along. He went and bought the trout from Whole Foods, and made it with very simple ingredients..but man it tasted so yummy. It was delicate yet flavorful.
4 whole fresh water trouts
few sprigs of dill
few leaves of sage
few sprigs of parsley
few taregon leaves
2 lemons sliced
salt & pepper
With a sharp boning knife slice the fish horizontally.
Apply some olive oil both inside & outside.
Sprinkle with salt & pepper.
Layer the inside with some herbs and lemon slices.
Let it sit for 10-15 mins covered.
Brush the grill with olive oil. And place the fish gently on the grill.Cook for 3-4 mins on the first side and then a couple of minutes on the other side.
Take the main bone out, take the fins, head and tail off. Make into fillet and serve. My son did an amazing job of taking the main bone out and filleting the cooked fish.
Cheddar Pimiento Harissa muffins
Pendpala- a dry masoor daal curry
Hola I am Anagha, and welcome to my Kitchen.
I love to eat and hence I love to cook. I love to travel and take pictures.
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