To me, trout is one of the tastiest of the freshwater fish, particularly if it’s cooked soon after it’s caught. Mild and delicate in flavor, this white fish can be pan-fried, broiled, grilled, baked or poached. It’s also one of the healthiest fish, low in fat and loaded with protein as well as omega-3 fatty acids, which are linked to a decreased risk of cardiovascular disease1,2, hypertension3, and certain types of cancer4. Omega-3 fatty acid consumption can also help prevent neurological disorders like dementia, depression, bipolar disorder and Alzheimer’s disease5,6,7,8.
I recently bought trout on a trip to one of the better grocery stores in my area. My favorite way to cook it is simple, with few ingredients, so that I can actually taste the fish itself. Here’s one recipe I like to use when I have whole trout on hand:
Whole Grilled Trout
- 2 whole trout, cleaned
- 2 tablespoons KARMIRI Extra Virgin Olive Oil, divided
- Coarse sea salt, to taste
- Ground black pepper, to taste
- 1/2 lemon, thinly sliced
- 1/2 onion, thinly sliced
- 1 clove garlic, finely minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Preheat an outdoor grill on high heat and lightly oil the grate.
- Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper.
- Place half of the lemon and onion slices into the cavity of each trout, along with the garlic, and place a sprig of rosemary and thyme into cavities.
- Turn the preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.