River trout with pickled garlic marinade

Discussion in 'Grilling Fish' started by edward36, Jun 24, 2014.

  1. edward36

    edward36 Meat Mopper

    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 :)
     
    Last edited: Jun 24, 2014
  2. chef willie

    chef willie Master of the Pit OTBS Member

    nice....I like the fact you leave the head on....good job...Willie
     
  3. edward36

    edward36 Meat Mopper

    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
     
  4. 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
     
  5. edward36

    edward36 Meat Mopper

    Thanks!

    Cheers for the trout :)

    Ed
     

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