Rosemary Grilled Trout
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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