Lake Trout on the Grill

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lake Trout on the Grill

Ingredients

Trout - 6 pieces
Meyer Lemon Juice - 1 fl oz
Ground Black Pepper - 0.4 oz
Garlic - 3 cloves
Fresh basil leaves - 1 bunch
Cilantro - 1 bunch
Dill - 1 bunch
Sumac - 0.4 oz
Sweet Red Onion - 1 head
Olive Oil - 0 fl oz
Spices - 3 pieces
Bay leaf - 2 pieces
Narshehab sauce - 1 fl oz
Red Wine Vinegar - 0 fl oz

Step by Step guide

Step 1

Clean the medium-sized trout (150–200 grams), gut it, and rinse well. Make small (0.5 cm) cuts on the fillet side through the skin, 3–4 on each side. Generously drizzle with lemon juice, season heavily with salt and pepper, sprinkle with ground sumac, and lightly spray with olive oil (preferably using spray oil or brush with a bunch of herbs soaked in oil). Set aside in the refrigerator for 40 minutes.

Step 2

Pierce each fish through the back with a skewer, wrapping the tails in foil.

Step 3

Place the fish on prepared coals. Grill for 10–12 minutes. Meanwhile, on the grill rack, heat a heat-resistant dish, placing chopped onion, coarsely chopped herbs, garlic, allspice, and bay leaves at the bottom. Dissolve 10 grams of red wine vinegar with salt and sugar in 100 grams of boiling water. Pour into the dish. Without removing from the skewers, transfer the trout to the dish, tightly seal with foil, and leave on the grill for 10–15 minutes.