Grilled Trout with Oregano
Fresh sprigs of oregano elevate simple dish preparations like this grilled whole trout.
- Servings: 4
Photography: Formula Z/S
Source: Martha Stewart Living, May 2002
- 4 whole trout (about 12 ounces each), cleaned and scaled
- Nonstick cooking spray
For the Seasoning
- 1 lemon, sliced into 8 rounds
- 1 large bunch fresh oregano
- 1 teaspoon sea salt
- Freshly ground pepper
For the Garnish
- 1 lemon cut into wedges
- 4 teaspoons extra-virgin olive oil
Lightly coat grill or broiler pan with cooking spray; heat grill or broiler. Sprinkle exterior and cavity of each fish with 1/4 teaspoon salt, and season with pepper. Place two lemon rounds and a few oregano sprigs in cavity of each fish.
Spray fish with cooking spray; place on grill or under broiler. Cook until golden and firm, about 4 minutes on each side. Transfer to serving platter; drizzle each fish with 1 teaspoon oil. Garnish with lemon wedges and remaining oregano.