Grilled trout with herbs and citrus-nut oil dressing

This grilled trout is a healthy alternative for fried fish and it's still packed full of flavour.
  • For the fish
  • 4 boneless trout, each about 225 to 250g, cleaned
  • Salt and freshly ground black pepper
  • 30g unsalted butter, thinly sliced
  • 1 shallot, minced
  • 10g chopped fresh tarragon leaves
  • Extra-virgin olive oil
  • For the dressing
  • 30ml white wine vinegar
  • 5g finely grated orange zest (from 1 small orange)
  • 0.5 tsp salt
  • Freshly ground black pepper to taste
  • 65ml hazelnut oil
1) Heat an outdoor griddle or preheat a barbeque to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer.

2) Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Cook the trout until an instant-read thermometer inserted into the thickest part of the fish registers 58C, turning once, about 5 mins per side. Set aside for 5 mins before serving.

3) Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing.

4) Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing.

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