How to grill trout on charcoal, Mediterranean style
Published: 14-Sep-2012 (00:39); Viewed: 1918; Difficulty: 3 out of 10
In Mediterranean cuisine, charcoal grilling has an important and very large place. This recipe explains how to grill trout with an aromatic butter. This fish can be served in any grill restaurants.
One trout is perfectly suitable for one portion meal. Ingredients:
Medium sized trout
Rosemary, one branch
Aromatic Mediterranean butter
Descale trout body by scrapping the skin with not very sharp knife.
Clean the fish body from the gills and all internal organs. Salt the body of the fish and all the cavities.
Prepare lumpwood charcoal grill and start cooking when the charcoal covers by white ashes. Brush the fish grilling basket with oil. Place the trout in the grilling basket on the grill about 4-5 inches on top of the charcoals. Sprinkle with rosemary leaves.
Turn the fish basket with trout quite often. After turning always brush the fish and the basket with and olive oil. Sprinkle with rosemary leaves.
When the fish will be half-ready, cover each side with aromatic butter. This butter will drips and produce plenty of smoky aroma. Add some butter every time when you turn the fish basket. Serve.
tips and tricks
Always brush the fish grilling basket with olive oil.
Lumpwood charcoal is much better than briquette charcoal.