Almond and Herb Grilled Trout
Ingredients
- 1 Rainbow Trout, Whole Boned PBO, 10 Oz. Fillet
- Cooking Spray / Oil for the Grill
- 2 TBLS toasted almonds, finely chopped, divided
- Italian Parsley Sprigs, 3-5 sprigs/fillet
- 3 Lemon Wheels
- Butcher’s Twine
- Compound Butter:
- 1 TBLS Italian parsley, chopped
- 3 TBLS butter
- 1 tsp Garlic, minced
- Salt and pepper, to taste
Directions
1. In a small bowl, make a compound butter of parsley, garlic, salt, black pepper, and butter.
2. Prep the whole fillets by oiling and seasoning the outside of the trout with kosher salt and pepper. Season the inside of the fish lightly with salt and pepper.
3. Distribute the chopped toasted almonds inside the trout. Place 3 lemon wheels on top of the almonds, then add 2-3 tsp of compound butter and the Italian Parsley Sprigs. (Or other herbs such as Rosemary or Thyme).
4. Choose one of the following cooking methods for grilling:
a. Butchers String: Close the fish and wrap each trout in butchers string to keep the insides from falling out.
b. Foil Wrap: To prevent sticking to the grill, wrap each trout in foil. This method may take a bit longer to cook.
c. Fish-grilling baskets are a great option too.
5. Using the Butcher string method or the grilling basket method, place the trout fillets on a WELL-OILED grill, at about 350°- 450°F. Turning over when skin is brown and crispy, about 6-8 minutes per side; depending on the size of trout.
6. If using the foil method, you can use a slightly higher temp. Make sure there is enough oil on the outside of the trout before wrapping it.
7. Remove the fish when fully cooked (145°F) and plate with a half lemon wheel in the neck, the remaining chopped toasted almonds and parsley for a garnish. Serve with a small side of melted compound butter.