|
Grilled rainbow trout
|
Prepare the fish
Trout doesn’t have to be skinned before grilling – the skin can be eaten along with the fish. It’s enough if you rinse off the trout with water, to remove potential slime residue. Dab the fish dry with some paper towel.
Season the fish
Otto uses lemon and parsley as seasoning. Mince the flat parsley finely or use whole leaves if you prefer. Grate the peel of the organic lemons. Put parsley and lemon peel in the cavity of the fish, along with sea salt and ground black pepper. Slice the lemon into thin slices, half the slices and put them in the cavity as well. The lemon slices are the best seasoning for fish as they add both flavour and moisture during grilling.
Get the Otto Grill ready for your grilled rainbow trout
Preheat the Otto Grill for two minutes onto the lowest temperature. But, take the grid out first, so your trout doesn’t get pre-cooked on the hot bars. You don’t need a special fish grill grate, simply oil the grid with a high smoke point oil (refined sunflower or rapeseed oil is well suited) and place the whole fish crosswise on the rack bars. Put the grill grate in the Otto Grill and set the Meat-o-Meter to level 5. The belly of the trout should face the opening of the grill.
How to grill whole trout on gas grill
Grill the fish at the lowest temperature level – you don’t need any aluminium foil! As soon as the thickest part of the fish back is lightly browned, rotate the grilled rainbow trout 180° so that the belly side also gets golden-brown and crispy. After just under two minutes, flip the whole fish with grill tongs and grill for another one to two minutes. Then, turn off the infrared burners and let the grilled rainbow trout rest in the grill on afterheat for one to two minutes. The trout is ready as soon as you can easily pull out the back fin.
Serve and enjoy!
Your grilled rainbow trout is ready to serve! Otto recommends his grilled potato salad as a side dish.
