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River trout with pickled garlic marinade

post #1 of 5
Thread Starter 

Hey Folks!

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"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!

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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.

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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.

 

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Enjoy :)

post #2 of 5
nice....I like the fact you leave the head on....good job...Willie
post #3 of 5
Thread Starter 

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

post #4 of 5
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
post #5 of 5
Thread Starter 

Thanks!

 

Cheers for the trout :)

 

Ed

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