Grilled Lemon-Rosemary Trout
In this dish, rosemary sprigs and lemon slices help to add flavor and moisture to grilled trout.
- Servings: 4
Source: Martha Stewart Living, July/August 1999
- 2 large lemons
- 1 tablespoon capers, drained
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 one-pound whole trout, scaled and gutted, with gills and fins removed
- 2 sprigs fresh rosemary
- 1 fennel bulb
- Olive-oil cooking spray for grill or grilling baskets
Coat grill or grilling basket with olive-oil cooking spray. Heat grill until very hot. Slice half of 1 lemon as thinly as possible. Squeeze the other half to yield 2 tablespoons juice. Place the lemon juice, capers, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, and whisk to combine. Set aside. Stuff each trout with half the lemon slices and a rosemary sprig; sprinkle with remaining salt and pepper.
Cut fennel into wedges and remaining lemon into 1/4-inch-thick slices. Brush trout, fennel, and lemon slices with remaining oil. Place fennel and lemons on grill, and cook until golden brown, about 1 1/2 minutes per side for lemons and 3 minutes per side for fennel. Remove from grill, and arrange on a serving platter.
Place trout in grilling basket, if using, and transfer to grill; cook several minutes, until well browned and cooked through. Times will vary depending on the heat of the grill and the distance of the fish from the heat. The fish should feel firm to the touch, and the skin should pull away from the flesh. Transfer fish to the serving platter. Spoon reserved sauce over fish, fennel, and lemons. When ready to serve, cut along back, and lift fillet away from bones; then pull entire skeleton and head away from bottom fillet.