Grilled trout with lemon sauce and stuffing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lemon Sauce for Grilled Trout; (see recipe) | ||
| 1 | small | Meyer lemon or lemon |
| 4 | Whole trout; cleaned | |
| Olive oil; for brushing fish | ||
| Salt | ||
| Fresh ground black pepper | ||
| Fresh parsley stems; (optional) | ||
| 5 | minutes per side. | |
Directions
PREPARATION: Make the Lemon Sauce recipe in this cookbook. Can be prepared two hours ahead.
Cut the remaining lemon from the Lemon Sauce recipe into very thin slices.
COOKING AND SERVING: Heat the grill or broiler. Brush the trout inside and out with olive oil and season generously with salt and pepper. Arrange lemon slices in an overlapping row in the cavity of each fish and lay parsley stems on top of lemon. Grill or broil trout until just done, about Put fish on warm plates and top with Lemon Sauce.
NOTES : Simple uncooked lemon vinaigrette meets simple grilled trout. A simple, uncooked Lemon Sauce, really a vinaigrette, is the perfect complement to delicate-fleshed trout. You can substitute arugula or chervil for some of the parsley in the sauce.
Recipe by: Cook's Magazine November 1987 Posted to TNT Recipes Digest by Nancy <BNRead@...> on Feb 4, 1998
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