Rosemary Grilled Trout

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #39006

June 30, 2022



"Recipe source: Eat This Not That (summer 2020) this uses pan dressed fish which is simply the head and fins cut off and gutted."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (81.6 g)
  • Calories 149.2
  • Total Fat - 9.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 41.8 mg
  • Sodium - 313.3 mg
  • Total Carbohydrate - 1.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 14.7 g
  • Calcium - 54.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg

Step 1

Soak 4 of the rosemary sprigs in water. Pat fish dry with paper towels. Brush outsides and insides with the oil. Sprinkle cavities with salt and pepper. Place 1 sprig of rosemary and 1 garlic clove (sliced) in the cavity of each fish.

Step 2

Prepare grill for indirect heat. Drain the soaking rosemary sprigs. Toss wet sprigs on the coals. Grill trout, covered over indirect medium heat for 15-20 minutes or until fish is done and flakes easily. Serve with lemon wedges.

Tips & Variations


No special items needed.

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