• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Brook Trout on the Grill

    Add to MenuAdd to Calendar

    Source: goodcooking.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B6, H, C, E
    MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. History: Great (especially if you're from Baltimore or environs) served w/ fresh corn on the cob, tomatoes and a lovely French baguette. For dessert the plum tart (so widely printed in the NY Times each year)

    2. Description: Grilled Brook Trout

    3. Serving Size: 4

    4. Preparation Time: about 20 minutes

    5. Amount/Measure/Ingredient

    6. 4 dressed brook trout w/ head and tail intact

    7. olive oil

    8. salt & pepper

    9. thin slices of lemon (about 4-5 per fish)

    10. whole lovely basil leaves (about 4-5 per fish)

    Instructions Jump to Ingredients ↑

    1. Smear the inside cavity of the trout w/ olive oil, salt and pepper, and overlap the slices of lemon and basil leaves. Close w/ small skewers or improvise with anything on hand. Put olive oil on the outside of the fish and place on grill for 4-5 minutes per side (until the skin is crispy and fish cooked). Serve. For the squeamish remove head and tail before serving.

    2. Reformatted from a recipe submitted to goodcooking.com

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback