Author Notes
The flavor of fresh trout caught in a stream or lake and cooked over wood coals is unsurpassed! If you do not have access to a trout stream or lake many grocery stores now sell farm raised rainbow trout. Try this recipe the next time you cook trout. You will enjoy it! —Wild Forage
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Ingredients
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2
Wild caught or store bought trout
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1 bunch
Chives
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4 sprigs
Oregano
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6 sprigs
Thyme
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1 bunch
Basil
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1 tablespoon
Salt
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2 teaspoons
Pepper
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2 tablespoons
Garlic Powder
Directions
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Wash fish in cold water and dry thoroughly. Leave the skin on the fish. This will protect the flesh from the extreme heat of the wood oven.
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Cut diagonal slits into both sides of the fish.
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Rub olive oil all over the outside and inside of the fish. Make sure you get the oil into the slits.
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Season fish with salt, pepper and garlic powder.
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Wash and dry all herbs.
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Stuff all herbs into the cavity of the trout and squeeze lemon juice over fish.
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Place fish on oiled Tuscan grill grate over wood coals.
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Cook fish in hot oven and turn fish to cook both sides. In a wood oven the fish will cook especially. Be careful not to burn the fish. The skin will protect the flesh from burning to a point.
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Remove fish from the bones and discard any burnt skin. Serve with fresh grilled vegetables from your garden and rice. This fish recipe pairs well with a crisp Sauvignon Blanc.
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