I love to grill in the summer because it’s quick, healthy, and there’s little mess to clean up afterwards. I often turn to my favorite cookbook – License to Grill – for inspiration. This month’s Bon Appétit also has some great suggestions for improving your BBQ technique.
Taking advantage of my herb garden, I love to grill filets or small, whole fish that are gutted and scaled. Since we’re a land-locked state, I often prepare trout. Fresh is always better, so you may wish to select a fish that’s native to your area.
Grilled, Stuffed Trout
- Place fish on large piece of foil and open. Sprinkle with salt and pepper to taste.
- Sprinkle a mix of chopped, fresh herbs, such as parsley, oregano, basil, rosemary and thyme.
- Chop garlic or shallots and add atop the herb mixture.
- Thinly slice lemons and place over the length of the fish.
- Lightly pour olive oil on top. Add butter and/or wine if you like.
Close the fish and fold over foil to seal. Grill for 8-10 minutes on high heat. To print, click Grilled, Stuffed Trout Recipe.
I often serve this with asparagus marinated in olive oil, garlic and soy sauce, grilled alongside the fish. It’s also nice to accompany the dish with Vidalia onions, sliced thickly and grilled with a little olive oil, salt and pepper.
