🧂 Ingredients
- 2 each Whole trout(cleaned, about 300-400g each)
- 4 tbsp Olive oil
- 1 medium Lemon(half for juice, half for slices)
- 3 cloves Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Zucchini(sliced)
- 1 medium Bell pepper(any color, sliced)
- 1 cup Cherry tomatoes
- 0.5 medium Red onion(sliced)
👨🍳 Instructions
- 1
Preheat grill to medium-high heat.
💡 Tip: Clean grill grates well - 2
Score the trout on both sides with a few diagonal cuts. Season the cavity and the outside of the fish with salt and pepper.
💡 Tip: Scoring helps heat penetrate and allows seasoning to reach the flesh - 3
Stuff the cavities of the trout with lemon slices, garlic, and parsley.
- 4
Toss the prepared vegetables (zucchini, bell pepper, cherry tomatoes, red onion) with 2 tbsp olive oil, salt, and pepper. Place them on a grill basket or directly on the grill grates.
- 5
Brush the trout with the remaining 2 tbsp olive oil. Place the trout directly on the grill.
- 6
Grill the trout for about 8-10 minutes per side, or until the flesh is opaque and flakes easily with a fork. Grill the vegetables until tender and slightly charred.
- 7
Squeeze fresh lemon juice over the grilled trout and vegetables before serving.
💡 Tip: Serve immediately
💡 Pro Tips
- ✓Ensure the trout is fresh for the best flavor.
- ✓Don't overcook the fish; it should be moist and flaky.
- ✓Experiment with different herbs like rosemary or thyme.
🔄 Variations
- Stuff the trout with a sprig of rosemary and a slice of orange.
- Serve with a side of boiled potatoes drizzled with olive oil.