Photo, Yvonne Duivenvoorden.
Ingredients
-
500 g
trout fillets
-
1 tsp
olive oil
-
1/2 tsp
dried
tarragon
-
1/2 tsp
dill
-
1/8 tsp
cayenne pepper
, optional
-
1/8 tsp
salt
Instructions
- Preheat barbecue to medium. Using a ruler, measure thickness of trout. It will need to cook about 5 min for every 1/2 in. of thickness. Stir oil with herbs, cayenne and salt. Brush over fish to lightly coat.
- Oil grill. Barbecue trout, skin-side down, with lid closed, until skin is lightly crisp and a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 5 to 10 min. Don’t turn.
- Remove fish with a long, wide metal spatula. If you wish to serve without skin, slip spatula between skin and flesh, then carefully lift off fillet, leaving the skin on grill. Slide onto a large platter or cutting board. Garnish with lemon wedges.
Nutrition (per serving)
- Calories
- 183,
- Protein
- 25 g,
- Fat
- 8 g,
- Sodium
- 92 mg.
This barbecued dish only takes 20 minutes from start to finish. Bon appétit!
