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Author Notes: I make lemon breadcrumbs to go on green beans and decided to add some fresh thyme to them to go on my favorite grilled fish - trout. The breadcrumbs can be made days ahead - even weeks - and stored in an airtight container. Then all you need do is saute them in a little butter over medium-high heat for a couple minutes and sprinkle on top of the grilled fish and you're done. They're great over grilled tomatoes too! —TheWimpyVegetarian
- 2 trout, butterflied
- lemon juice
- olive oil
- Lightly salt the trout and let sit until they reach room temperature. Dry them off with a paper towel.
- Turn on the gas grill to preheat. Lightly salt and pepper the trout. Squeeze some lemon juice on top of them and drizzle a little olive oil on top. Lightly spread with you finger to ensure even coverage. Lightly oil the grill with a paper towel.
- Place the trout face down over direct heat and grill for about 3 minutes. Carefully flip with a large spatula and grill for another 3 minutes. Remove from heat, top with the Lemon-Thyme Breadcrumbs (recipe below) and serve.
Lemon - Thyme Breadcrumbs
- 2 slices of day old french bread
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon or more of minced fresh thyme leaves
- lemon zest from 1 lemon
- 4-5 Italian parley leaves
- salt and pepper
- Dry out the bread slices in the oven on 250F. Process in a food processor until you have bread crumbs the size of panko breadcrumbs.
- Heat the oil and butter over medium heat. Saute the bread crumbs until lightly toasted. Add the lemon zest and thyme and saute another minute. Salt and pepper to taste.
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill