Trout is such a delicate, tasty fish yet we don’t eat it often enough. One of my reasons was that I didn’t want to bother with those tiny little bones. But when I last time came to my favorite City Fish, I found out that they had a fresh, nice size trouts, completely de-boned. I couldn’t resist to grab few and trow them on the grill. The simple preparation only took few minutes and before you can decide what wine to open, the fish was ready to serve.
2 whole trouts
few thin slices of unsalted butter
4 slices of lemon
2 teaspoons Mrs. Dash Garlic and herb salt free seasoning
(or any other favorite seasoning mixture)
salt and pepper if desired
1/4 cup olive oil
Open trout and sprinkle seasoning on the inside of the fish. Cut thin slices of butter and put on on half of the fish. Cover with 2 thin slices of lemon, close with the second half and secure with skewers. Place in refrigerator for at least half an hour.
When ready to grill, take out of the fridge, brush skin with an olive oil and place in grilling basket. You can also grill it directly on your grill, just use caution when turning around.
Preheat grill on medium hot. Place your basket or fish and cover. Mine were pretty big and it only took 3-4 minutes on each side and they were ready.
The lemon with butter and seasoning created a lovely combination with the delicate meat. Serve immediately with any vegetables you like.
Wine pairing suggestions:
I picked Argentinian Torrontes called Alamos to pair with this light summer dinner. It was absolutely delicious together. My other pick was Maculan Pino & Toi, long time Italian favorite that I didn’t taste for quite some time. Both wines were a great match with simply prepared trout.