River trout with pickled garlic marinade

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

edward36

Smoking Fanatic
Original poster
Mar 3, 2014
307
73
Sydney, Australia
Hey Folks!

wimg_2716_pr.jpg


"Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime."... This is an ancient Chinese proverb, which intention, and I am sure of that, was also teaching a man to grill the fish he caught. This way or another, I love grilling fish and today I am grilling a river trout!

wimg_2694_pr.jpg


Did you know that the trout is a "younger cousin" of salmon? Believe it or not, these two belong to the same family, despite the fact the trout swims in sweet water, and the salmon - in the sea.

wimg_2682_pr.jpg


Grilled, it produces the most succulent and divine fish, and to emphasise that I decided to match the trout with a marinade/dressing based on pickled garlic.

So, here we go:
  • 4-5 river trouts, gutted and cleaned properly
  • 1 small jar (1/2 lb) pickled garlic
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1 handful of finely chopped fresh coriander
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/4 tsp hot chili pepper flakes
The sauce preparation is very easy - just mix in the bowl the garlic, lemon juice, olive oil, coriander, salt, cumin, black pepper and chili flakes and whisk until combined and emulsified. Once ready, reserve 1/4 of the sauce to serve with the fish and another 1/4 - for basting.

Place the fish in a deep dish big enough to hold it and pour the marinade on the fish. Turn to cover well and let stand, refrigerated, for about 1.5 - 2 hours.

Set up the grill for direct grilling on medium-high heat. Grilling time - 8-10 minutes per side, basting with the reserved sauce every 3-4 minutes.

wimg_2710_pr.jpg
wimg_2715_pr.jpg
wimg_2717_pr.jpg


Enjoy :)
 
Last edited:
Thanks!

Yeah, actually I always ask my fishmonger to leave the head, fins and tail on. Especially when I am about to grill the fish. It's much more authentic, wouldn't you say?

Cheers, Ed
 
Love trout on the grill. During the winter time, it's pretty much the only fish we eat. Have a few good spots where we can pull up some nice grilling size fish through the ice. Those look really good. Nice job
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky