Charcoal Grilled Trout Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) (Marinade:) | |
| Lemon juice | 3 Tablespoon (Marinade:) | |
| Garlic | 2 Clove (5gm), minced (Marinade:) | |
| 3 fresh basil leaves, finely snipped | ||
| Salt | 1/8 Teaspoon (Marinade:) | |
| Ground pepper | 1/8 Teaspoon (Marinade:) | |
| 2 whole drawn stream trout (8 oz. each) | ||
Directions
In 11 x 7-inch baking dish, combine marinade ingredients.
Place trout in baking dish, turning to coat.
Brush some of marinade inside cavity of each fish.
Cover with plastic wrap.
Chill 2 hours.
Spray cooking grate with nonstick vegetable cooking spray.
Prepare grill for high direct heat.
Drain and discard marinade from fish.
Arrange trout on prepared cooking grate.
Grill, covered, for 8 to 12 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish, turning over once.
Garnish each serving with lemon and lime wedges, if desired.
Place trout in baking dish, turning to coat.
Brush some of marinade inside cavity of each fish.
Cover with plastic wrap.
Chill 2 hours.
Spray cooking grate with nonstick vegetable cooking spray.
Prepare grill for high direct heat.
Drain and discard marinade from fish.
Arrange trout on prepared cooking grate.
Grill, covered, for 8 to 12 minutes, or until fish begins to flake when fork is inserted at backbone in thickest part of fish, turning over once.
Garnish each serving with lemon and lime wedges, if desired.
Chef
