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Valdosta Grilled Trout With Olive Oil - from Virginia Willis
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Trout is a very easy-to-grill fish. Its leathery skin helps keep it from falling apart and also insulates the flesh from the direct heat of the grill. This is the time to break out your best extra-virgin olive oil. -- Virginia Willis, for the Journal-Constitution
Hands on time: 10 minutes Total time: 45 minutes Serves: 4
Ingredients:
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4 (6- to 8-ounce) whole trout, gutted
Coarse salt and freshly ground black pepper
2 lemons, very thinly sliced, plus 2 lemons, cut into wedges, for garnish
8 sprigs fresh thyme
8 sprigs fresh Italian parsley
4 bay leaves, preferably fresh
Best-quality extra-virgin olive oil, for drizzling
Instructions:
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot . For a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
Meanwhile, place the trout on a clean work surface and season inside and out with salt and pepper. Equally divide the lemon slices, thyme, parsley and bay leaves among the trout cavities.
Place the stuffed trout on the grill, heads facing in one direction. Grill, covered, until cooked on one side, about 5 minutes.
Uncover the grill, and flip the trout (simply roll them over with a metal spatula). Cover and continue cooking until the trout is done on the second side, 3 to 5 minutes.
To serve, remove the trout to a warm platter and drizzle with olive oil. Garnish with the lemon wedges and serve immediately. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
Meanwhile, place the trout on a clean work surface and season inside and out with salt and pepper. Equally divide the lemon slices, thyme, parsley and bay leaves among the trout cavities.
Place the stuffed trout on the grill, heads facing in one direction. Grill, covered, until cooked on one side, about 5 minutes.
Uncover the grill, and flip the trout (simply roll them over with a metal spatula). Cover and continue cooking until the trout is done on the second side, 3 to 5 minutes.
To serve, remove the trout to a warm platter and drizzle with olive oil. Garnish with the lemon wedges and serve immediately. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
Notes:
(Photo by Ellen Silverman)
The total time for this recipe includes preheating of the grill.
The total time for this recipe includes preheating of the grill.
Nutrition:
Per serving: 298 calories (percent of calories from fat, 48), 35 grams protein, 3 grams carbohydrates, trace fiber, 16 grams fat (2 grams saturated), 97 milligrams cholesterol, 47 milligrams sodium.
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