Author Notes
We love to catch rainbow or brown trout in the summertime, and this is the easiest way to cook them, whether you are in the kitchen, backyard, or by a campfire. If your trout are on the large side, greater than a foot long, you will need to cook them an extra 6-8 minutes. They taste like summertime on the water! —aaCooks
Ingredients
- Salsa Verde
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2
Cloves Garlic, minced
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2 tablespoons
Lemon juice
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2 tablespoons
Red Wine Vinegar
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1 handful
Parsely, chopped
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1 tablespoon
Capers, chopped
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1 pinch
Sea Salt
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1/2 cup
Extra Virgin Olive Oil
- Trout
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3
Butterflied Trout
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9 sprigs
Fresh herbs such as parsley, rosemary, thyme, basil
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1
Lemon, sliced
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Salt and freshly ground pepper
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Olive Oil
Directions
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Mince the garlic and throw into mixing bowl with lemon and vinegar. Let the garlic get happy while you chop the herbs and capers.
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Toss in the herbs and capers and slowly whisk in the olive oil. If it is to lemony for you, add a pinch of salt.
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Meanwhile, open the trout and sprinkle with salt and pepper and drizzle with olive oil. Place the sliced lemons and whole sprigs of herbs in each trout and then close like a book.
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Rub a little olive oil on the outside of the fish and make 3 diagonal slashes along the skin to prevent the sides from curling up.
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Throw the fish on a hot grill or campfire for 6-8 minutes. If using an oven, place in the middle of the oven with the broiler on high for same amount of time. Test for doneness by poking the thickest part of the fish, where it is folded in half. It should spring back.
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Drizzle fish with salsa verde and revel in summertime!
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