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To cook delicious trout over an open fire, you don't need anything other than a good marinade. It should emphasize the exquisite taste of the fish.

Let's start cooking:

Place all dry spices and salt in a mortar. It is best to use sea salt. Grind the spices to a powder, let them soak in each other's aromas.
Rub the prepared and scaled steaks with a mixture of salt and spices.
Place steaks in a ceramic or plastic bowl.
Pour vegetable oil, soy sauce, dry white wine and freshly squeezed lemon juice over the fish. The juice of one lemon may be too much. Adjust the amount to your liking. The liquid should completely cover the fish.
Place the bowl in the refrigerator for 1 hour.
Grill the fish steaks until cooked through, about 15 minutes.

Instead of a regular grill or grill grate, you can use a grill pan. This will allow you to enjoy the dish without leaving home.

How to cook grilled trout with vegetables

If you want to cook both fish and a side dish for it at the same time, use this recipe. You will need:

2 trout steaks;
2 zucchini;
1 carrot;
½ onion;
100 g celery root;
4 tbsp. l. lemon juice;
2 tbsp. l. olive oil;
1 clove of garlic;
1 tsp. salt;
1 pinch of black pepper;
1 pinch of dry thyme.

Step by step recipe:

Prepare the marinade. To do this, mix half the lemon juice, salt, black pepper, chopped garlic, thyme, olive oil.
Pour the mixture over the prepared fish steaks and marinate in a cool place for at least 30 minutes.
While the trout is marinating, start with the vegetables. Cut carrots, onions, zucchini and celery into thin slices.
Salt them and sprinkle with the remaining lemon juice.
Grill fish and vegetables for about 15 minutes.
Mix the vegetables and serve them as a warm salad as a side dish with fish.

If you cut the vegetables thin enough, they will have just enough time to cook along with the fish.

The main thing in cooking trout is not to overcook it. If the heat in the grill is too high or you leave the fish for too long, you risk destroying this delicate product. When preparing this dish, you can change the marinade to your taste - add any spices you like to it.

BBQ rainbow trout is an appetizing, tender and flavorful dish that can be easily prepared at home on a grill pan or on a grill on a picnic. The classic version of cutting fish is into steaks across the spine. You can also cook the whole carcass on the barbecue, adding vegetables and herbs inside. Does rainbow trout need a marinade? Its meat is very tender, so acids, including those from lemon juice, will make the fish loose and falling apart. For marinade for grilled river trout, it is better to use oil with spices - coriander, tarragon, marjoram and other seasonings of your choice are suitable. Lemon is best served on a plate immediately before eating.

Trout recipe

We offer a simple recipe for grilled trout with pre-marination. For the recipe you will need:

1-2 tbsp. olive oil;
salt and pepper to taste;
fresh rosemary.

Combine oil with seasonings to create a marinade. Place portioned pieces on it, apply liquid over the entire surface and leave in the refrigerator for 30-60 minutes. Place the fish on the grill (follow the tips at the end of the article) and fry for 7-8 minutes on both sides. Rosemary in the recipe can be replaced with other spices.

Grilled fish goes well with baked and fresh vegetables, boiled and fried potatoes. We offer a step-by-step recipe for an interesting side dish:

Rinse a glass of quinoa, add water (2 times more than cereal), boil until the liquid disappears;
cut zucchini, bell pepper/paprika, carrots, onions into cubes, crush garlic, fry with oil;
combine ingredients, add salt, serve with fish.

Use different cooking recipes and get unique tastes.

River trout should be prepared in compliance with several rules. They will help you avoid annoying mistakes - burning, drying out, sticking, loss of shape or taste:

do not remove the skin, otherwise the cooked piece will separate and lose juice and tenderness;
when cooking several steaks at the same time, use a special grill with a non-stick coating, because the meat of this fish is very tender;
start grilling only when the coal turns gray (covered with ash);
experiment with herbs - try grilling rainbow trout with cumin, rosemary, sage, lemon balm;
when frying whole fish on a barbecue, make cuts along the sides of the carcass (not reaching the ridge);
if you want to quickly fry small pieces of fish with vegetables, use skewers rather than a wire rack, as over time the food will fry and may fall over the edge;
before frying, grease the skin to obtain a golden crust, use vegetable oil for this, or a marinade if it was based on olive oil, sprinkle the skin with pepper, salt and seasonings;
optimal distance grill from coals - 5-7 cm, temperature should be moderate so that the dish does not dry out;
It is permissible to sprinkle the pulp with dry white wine during barbecuing;
cook the fish for no more than 20 minutes;
To determine readiness, use a toothpick - if whitish juice flows out, the meat is ready.

Grilled or barbecued river trout turns out very tender and aromatic, especially if you follow the recipe and useful tips. If this is not your first time cooking, and you already know how meat behaves on fire, give free rein to experiments - new marinades and spices will help diversify the tastes.

Grilled trout is an ideal dish in all respects, which can be served with sliced vegetables or salad, with a suitable side dish of rice or potatoes, and, if desired, simply complemented with sauce. The nobility of the taste of such ruddy fish motivates you to cook it not only on weekdays, but also on holidays on special occasions or in nature.

How to cook trout on the grill?

When planning to cook trout on the grill, recipes and tips for their execution will be the best help and the basis for obtaining an excellent result.

The quality of the fish used should not be in doubt. Products that have been repeatedly frozen should not be used for grilling. Ideally, chilled trout steaks or fillets are used.
When grilling whole carcasses, choose small specimens or prepare the dish in foil, turning often.
The nobility of this type of fish does not require the use of multi-component marinades. They use a minimal set of components that can only highlight the advantages of the product and harmoniously highlight its perfect taste.

How to marinate trout for grilling?

By choosing the right one on the grill, you will be able to appreciate the refinement of the properties of the base product, give it light piquant flavors and preserve its juiciness.

The most laconic and simple marinade for trout is a mixture of salt, pepper and vegetable oil.
For those who cannot imagine cooking any fish without lemon, fish slices or whole small carcasses are marinated with the addition of lemon juice, which is combined with vegetable oil, salt, pepper mixture and dill sprigs.
A trivial set of salt and pepper can be supplemented with Provencal or Italian herbs, combine the mixture not only with vegetable oil, but also add a little soy sauce or wine vinegar, mustard or mayonnaise.
Adding honey, cane or regular sugar to the marinade will give pleasant sweet notes to the finished dish and an additional rich caramelized blush.

Trout on a grill pan

Fried in a grill pan is a quick, universal solution for an everyday or holiday menu. The triviality of the recipe provides an opportunity to use it not only for experienced cooks, but also for novice cooks. If you don’t have time for marinating, you can immediately begin heat treatment, pre-flavoring the product with seasonings.

Ingredients:

trout steaks – 4 pcs.;
olive oil – 2 tbsp. spoons;
lemon – 0.5 pcs.;
Provencal herbs – 0.5 teaspoon;
salt and ground pepper.

Preparation

The fish steaks are rubbed with salt and pepper and sprinkled with herbs.
Mix the oil with lemon juice, pour the mixture over the fish, rub in a little and leave for 1.5 hours.
Heat up the grill pan and pat the pieces of fish dry with a paper towel.
Grill the trout for 3-5 minutes on each side, depending on the thickness of the pieces.

Grilled trout in the oven

If the functionality of the oven allows you to cook grilled foods in it, then the following recipe is what you need for home cooking. It is important to coat the grill or the surface of the fish slices well with olive or sunflower oil, and before frying the trout on the grill, heat the device and the grill to maximum temperature.

Ingredients:

trout steaks – 6 pcs.;
vegetable oil – 4 tbsp. spoons;
lemon – 0.5 pcs.;
soy sauce – 2 teaspoons;
coriander – 0.5 teaspoon;
salt and ground pepper.

Preparation

Mix salt, pepper and coriander and rub the fish slices with it.
Pour the pieces with a mixture of oil, lemon and soy sauce, and rub them with your hands.
Fry at 250 degrees for 5 minutes on each side.

Grilled trout on charcoal

Grilled trout over charcoal is incomparable in all respects. can be done on a grill over an open fire or by first wrapping the slices in foil envelopes. In the latter case, the dish is not only tasty, but also dietary, while retaining all the juices inside the fish.

Ingredients:

trout – 2 pcs.;
vegetable oil – 6 tbsp. spoon;
lemon – 1 pc.;
garlic – 3 cloves;
onions – 1-2 pcs.;
salt and ground pepper.

Preparation

The fish is cleaned, gutted, gills removed, and rinsed.
Chop the onion and garlic, mix with oil, lemon juice, salt and pepper, and marinate the trout carcass in the mixture.
Grill trout in foil or over open fire over coals until golden brown and cooked through, turning often and basting with remaining marinade.

Grilled trout with vegetables

Grilled trout with vegetables is a tasty, self-sufficient, balanced dish that does not require any additions. The ingredients are only sprinkled with lemon juice when ready, olive oil if desired, and served on a common dish in the form of a nutritious, appetizing snack, hot, warm or cooled.

Ingredients:

trout fillet – 350 g;
zucchini – 1 pc.;
sweet pepper – 1 pc.;
celery root – 100 g;
onion – 0.5 pcs.;
carrots – 1 pc.;
vegetable oil – 3 tbsp. spoons;
lemon juice – 2-3 tbsp. spoons;
garlic – 1-2 cloves;
salt, thyme, pepper, sesame.

Preparation

Trout fillet is cut into cubes.
Mix oil, lemon juice with garlic, salt, pepper, thyme.
Add half of the marinade to the fish and leave for 15 minutes.
All vegetables are cut into slices and grilled.
Trout fillet is grilled and then mixed with vegetables.
Pour the marinade over the dish and sprinkle with sesame seeds.

Microwave-grilled trout

Grilling trout is easily done in a microwave oven, which is equipped with the necessary function and mode. It is important not to overdry the product, so check the result and degree of readiness of the dish every minute. Depending on the power of the appliance, cooking time can vary significantly.

Ingredients:

trout – 300 g;
soy sauce – 2 teaspoons;
salt, pepper, dry herbs.

Preparation

The trout is cut into slices and rubbed with a mixture of salt, pepper and herbs.
Mix oil and soy sauce and soak the fish in the marinade for an hour.
Place the pieces on the grill and cook the trout in the “Grill” mode for 10-15 minutes on one side and another 5 on the other.

Whole grilled trout

You can grill small trout whole, after marinating the carcasses with the addition of lemon juice, seasonings and fresh herbs. Dill is in perfect harmony with fish, but you can use parsley and cilantro, placing fragrant sprigs inside the belly along with slices of chopped citrus.

Ingredients:

trout – 2 pcs.;
lemon – 1 pc.;
dill – 1 bunch;
garlic – 2 cloves;
vegetable oil – 2-3 tbsp. spoons;
salt, pepper, thyme.

Preparation

The prepared fish are rubbed with salt, pepper, thyme and butter.
Place lemon slices, chopped garlic and dill sprigs inside.
Allow the fish to marinate in the refrigerator for 1.5 hours.
The whole trout is grilled, turning often, and then served with vegetables or a light salad.

Grilled rainbow trout

Cooked rainbow trout on a grill pan is an exquisite dish that will be appreciated even by picky gourmets. Along with the grilled fish, it is preferable to fry slices of fresh pineapple, which will become an original, unusual, but very successful accompaniment to the ruddy carcasses.

Ingredients:

rainbow trout – 2 pcs.;
lime and lemon – 0.5 pcs.;
tomatoes – 2 pcs.;
rosemary – 2 sprigs;
vegetable oil – 2-3 tbsp. spoons;
pineapple – ¼ piece;
salt, pepper, Provençal herbs.

Preparation

Rub the gutted fish with a mixture of salt, pepper and Provençal herbs and leave for an hour.
Rosemary and a mug of lemon and lime are placed inside.
The fish is grilled on both sides and then chopped tomatoes, lime, lemon and pineapple are browned.
Serve fish and fruit accompaniment on a common platter.

Grilled river trout

Grilled river trout turns out to be incomparable if you marinate it and cook it taking into account the following recommendations. Ideally, this recipe is used for frying over smoldering coals on a grill, which is at its best will reveal the taste of such fish. You can baste the carcasses during cooking with leftover marinade or white wine.