The article will tell you how to cook delicious grilled trout. He will reveal several culinary secrets that will help you get a wonderful dish from this fish at the exit.

A little about the fish itself

Trout is a fish of the salmon family. It can be of several types: big-headed, silvery, rainbow, golden, Caucasian, Sevan (a unique species, found only in the Armenian high-mountainous marble, flat-headed, etc. It lives in small streams, freshwater lakes, rivers and seas. Trout is also bred for the sake of valuable meat and caviar.

In appearance, trout are very different from each other. But for the most part, these are fish with a body length of 30-40 cm and a weight of up to 500-600 grams. Although in nature there are individuals weighing up to 5-7 or more kilograms! Its color depends on living conditions and feeding.

How to choose a trout

There are a number of signs by which you can determine the type and quality of fish, but in the case of trout, this is difficult to do even for specialists. Therefore, we trust the suppliers. The main thing is to buy a fresh or chilled product. By the way, although trout is traditionally called red fish, the color of its meat can be white, pink, dark pink or red. It depends on the species, habitat and food of this salmon representative. The stores sell artificially grown trout, the color of its meat is dark pink or red. Although the specimens caught in natural reservoirs are more valuable.

What can be cooked from trout

Trout is an expensive delicacy, its presence on the table speaks of the wealth and good taste of the owners. It is a fatty and very tasty fish. From it you can cook many wonderful dishes, nutritious and healthy. It is salted, marinated, boiled, baked, fried. Grilled trout has excellent taste. Below are some interesting recipes.

Grilled trout - a classic way of cooking

Whole fish is used to prepare this dish. It needs to be prepared: cut off the head, carefully gut, wash under running water and dry with paper towels. Grate the carcass with coarse salt inside and out and sprinkle with the juice of a quarter of a lemon. Leave to "rest" for 10 minutes. After that, grease both sides with vegetable oil and place on the grill (the installation should be as hot as possible).

Grilled trout cooks quickly, just 10 minutes is enough to fry it on each side.

Seasonings and marinade

To give the dish a richer taste, the masters recommend holding the fish in the marinade before frying or rubbing it with a mixture of seasonings.

Trout goes well with lemon, ginger, parsley, dill, cilantro, basil, black pepper, coriander, mustard seeds. You can rub the prepared carcass with a mixture of salt before cooking or cook the seasoning yourself. To do this, mix the ingredients to taste and grind them in a mortar. After a 10-minute "rest", the fish is smeared with vegetable oil (olive oil works well) and grilled.

Grilled marinated trout is delicious. The recipe is very simple. You will need:

• 2 large trout steaks (palm-sized and 3-4 cm thick);
• half a lemon;
• 2 tablespoons of soy sauce;
• 2 tablespoons of white wine;
• 2-3 tablespoons of any vegetable oil (preferably sunflower or olive);
• 1 teaspoon without a hill of seasonings to the taste of the hostess (Italian herbs or a mixture of coriander, allspice, mustard seeds are perfect);
• an incomplete teaspoon of salt.

Grate the steaks well with salt and spices, place in a container, squeeze out lemon juice, pour soy sauce and wine, leave in a cold place for 1-1.5 hours. Remove the steaks from the marinade, pat dry with a paper towel to remove excess liquid, brush with vegetable oil and fry on both sides on a well-heated grill (5-7 minutes on each side).

Trout is also cooked on a grill pan.

With greenery

Hostesses note one more recipe. You can cook trout on the grill with herbs. To do this, the belly of the prepared carcass should be stuffed with coarsely chopped fresh herbs, put 3 thin slices of lemon and a finely chopped clove of garlic there. Grate the carcass on top with any suitable spices and salt and leave to "rest" for a couple of hours.

After the fish, grease with sunflower oil, wrap in foil and place on the grill grate. After 25-30 minutes the dish is ready!

Now you know how to grill a trout carcass or steak. Bon appetit!

Grilled trout is an ideal dish in all respects, which can be served with vegetable cuts or salad, with a suitable side dish of rice or potatoes, and simply add sauce if desired. The nobility of the taste of such a ruddy fish motivates to cook it not only on weekdays, but also on holidays on a solemn occasion or in nature.

How to cook trout on the grill?

Having gathered to cook trout on the grill, recipes and tips for their implementation will be the best help and the basis for obtaining an excellent result.

1. The quality of the fish used should not be in doubt. Do not use frozen food for grilling. Ideally, chilled trout steaks or fillets are used.
2. When grilling whole carcasses, choose small specimens or cook a dish in foil, often turning over.
3. The nobility of this type of fish does not require the use of multicomponent marinades. They use a minimum set of components that can only emphasize the merits of the product and harmoniously shade its perfect taste.

How to marinate trout for the grill?

By choosing the right one on the grill, you will be able to appreciate the sophistication of the properties of the base product, give it light piquant flavors and preserve juiciness.

1. The most concise and simple marinade for trout is a mixture of salt, pepper and vegetable oil.
2. For those who cannot imagine cooking any fish without the participation of a lemon, fish slices or whole small carcasses are marinated with the addition of lemon juice, which is combined with vegetable oil, salt, pepper mixture and dill sprigs.
3. A trivial set of salt and pepper can be supplemented with Provencal or Italian herbs, combine the mixture not only with vegetable oil, but also add a little soy sauce or wine vinegar, mustard or mayonnaise.
4. It will add pleasant sweet notes to the finished dish and an additional rich caramelized blush added to the marinade with honey, cane or regular sugar.

Trout on a grill pan

Grilled pan fried is a quick all-in-one solution for everyday or holiday menus. The triviality of the recipe provides an opportunity to use it not only for experienced chefs, but also for novice cooks. If there is no time for marinating, you can immediately start the heat treatment, flavoring the product with seasonings first.

Ingredients:

• trout steaks - 4 pcs.;
• olive oil - 2 tbsp. spoons;
• lemon - 0.5 pcs.;
• Provence herbs - 0.5 tsp;
• salt and ground pepper.

Cooking

1. Rub fish steaks with salt and pepper, sprinkle with herbs.
2. Oil is mixed with lemon juice, watered with a mixture of fish, rubbed a little and left for 1.5 hours.
3. The grill pan is heated, and the pieces of fish are blotted with a paper towel from moisture.
4. Grill the trout for 3-5 minutes on each side, depending on the thickness of the pieces.

Grilled trout in the oven

If the functionality of the oven allows you to cook grilled foods in it, then the following recipe is what you need for home performance. It is important to grease the grate or the surface of the fish slices well with olive or sunflower oil, and before frying the trout on the grate on the grill, heat the device and the grate to the maximum temperature.

Ingredients:

• trout steaks - 6 pcs.;
• vegetable oil - 4 tbsp. spoons;
• lemon - 0.5 pcs.;
• soy sauce - 2 teaspoons;
• coriander - 0.5 tsp;
• salt and ground pepper.

Cooking

1. Salt, pepper and coriander are mixed, rubbed with fish chunks.
2. Pour the pieces with a mixture of oil, lemon and soy sauce, rub with your hands.
3. Fry at a temperature of 250 degrees for 5 minutes on each side.

Grilled trout on charcoal

Incomparable in all respects, cooked trout grilled on charcoal is obtained. can be on a grate over an open fire or after wrapping the slices in foil envelopes. In the latter case, the dish turns out to be not only tasty, but also dietary, while retaining all the juices inside the fish.

Ingredients:

• trout - 2 pcs.;
• vegetable oil - 6 tbsp. spoons;
• lemon - 1 pc.;
• garlic - 3 cloves;
• onions - 1-2 pcs.;
• salt and ground pepper.

Cooking

1. The fish is cleaned, gutted, gills removed, rinsed.
2. Onion and garlic are cut, mixed with oil, lemon juice, salt and pepper, marinated in a mixture of trout carcasses.
3. Grill trout in foil or over charcoal until golden brown and cooked through, turning frequently and basting with remaining marinade.

Grilled trout with vegetables

Grilled trout with vegetables is a tasty, self-sufficient, balanced dish that does not require additions. The components are only sprinkled with lemon juice when ready, optionally with olive oil and served on a common dish as a nutritious appetizing snack hot, warm or cooled.

Ingredients:

• trout fillet - 350 g;
• zucchini - 1 pc.;
• sweet pepper - 1 pc.;
• celery root - 100 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• lemon juice - 2-3 tbsp. spoons;
• garlic - 1-2 cloves;
• salt, thyme, pepper, sesame.

Cooking

1. The trout fillet is cut into cubes.
2. Mix oil, lemon juice with garlic, salt, pepper, thyme.
3. Half of the marinade is added to the fish, left for 15 minutes.
4. All vegetables are cut into slices and grilled.
5. Grilled trout fillet, then mixed with vegetables.
6. Pour the marinade over the dish, sprinkle with sesame seeds.

Trout in the microwave grill

Grilling trout is easy in a microwave oven, which is equipped with the necessary function and mode. It is important not to overdry the product, for which you check the result and the degree of readiness of the dish every minute. Depending on the power of the appliance, the cooking time may vary significantly.

Ingredients:

• trout - 300 g;
• soy sauce - 2 teaspoons;
• salt, pepper, dry herbs.

Cooking

1. The trout is cut into slices, rubbed with a mixture of salt, pepper and herbs.
2. Oil, soy sauce are mixed, fish is soaked in the marinade for an hour.
3. Spread the pieces on the grate and cook the trout in the "Grill" mode for 10-15 minutes on one side and another 5 on the other.

Grilled whole trout

You can cook a small trout on the grill as a whole, after marinating the carcasses with the addition of lemon juice, seasonings and fresh herbs. Dill is in perfect harmony with fish, but you can use parsley, cilantro by putting fragrant twigs inside the abdomen along with slices of chopped citrus.

Ingredients:

• trout - 2 pcs.;
• lemon - 1 pc.;
• dill - 1 bunch;
• garlic - 2 cloves;
• vegetable oil - 2-3 tbsp. spoons;
• salt, pepper, thyme.

Cooking

1. Prepared fish are rubbed with salt, pepper, thyme and oil.
2. Lemon slices, chopped garlic and dill sprigs are put inside.
3. Let the fish marinate in the refrigerator for 1.5 hours.
4. Whole trout is fried on the grill, often turning over, and then served with vegetables or a light salad.

Grilled rainbow trout

Grilled rainbow trout is a gourmet dish that will be appreciated even by picky gourmets. Together with grilled fish, it is preferable to fry slices of fresh pineapple, which will become an original, unusual, but very successful accompaniment to ruddy carcasses.

Ingredients:

• rainbow trout - 2 pcs.;
• lime and lemon - 0.5 each;
• tomatoes - 2 pcs.;
• rosemary - 2 sprigs;
• vegetable oil - 2-3 tbsp. spoons;
• pineapple - ¼ pcs.;
• salt, pepper, Provence herbs.

Cooking

1. Gutted fish is rubbed with a mixture of salt, pepper and Provence herbs, left for an hour.
2. Rosemary and a cup of lemon and lime are put inside.
3. Grill the fish on both sides and then brown the sliced ​​tomatoes, lime, lemon and pineapple.
4. Fish and fruit accompaniment are served on a shared platter.

Grilled river trout

Grilled river trout is incomparable when marinated and cooked according to the following recommendations. Ideally, such a recipe is used for frying over smoldering coals on the grill, which will reveal the taste of such fish in the best possible way. You can water the carcasses during the cooking process with the remains of the marinade or white wine.

Even Hemingway in his adolescence was fishing for trout on the Chicago lakes. Rainbow and silver trout are caught by the heroes of his stories, novels Fiesta and A Farewell to Arms. She is also in the novel For Whom the Bell Tolls.

This fish, the comparisons and metaphors associated with it, feel comfortable in the poetry of Federico Garcia Lorca, and in Russia, the poet Mikhail Kuzmin wrote in the late 1920s the enigmatic poem, requiring interpretation, "The Trout Breaks the Ice", which gave the name to the book of his poems. He would have grilled trout if he had one.

Trout is easier to buy than to catch. That is why many people think that trout is caught exclusively in stores. And, really! In almost any decent store there is a counter with fresh fish - in stock!

Trout! This sonorous name of a beautiful fish is associated with ideas of fast mountain rivers and clear cold streams. And not with metal counters strewn with crushed ice. But okay. Once it is worth moving away from principles and not releasing the purchased fish, especially since it is already in the form of steaks.

To make grilled trout juicy, the steaks must be large, larger than the palm of your hand. 3-4 cm thick. Two steaks - 600 grams. And fresh!!! In addition, it is convenient to make fillets from pieces. Most importantly, make sure that the steaks are of a uniform dark color, from the first third of the head and the fish meat is dense. Then the trout will turn out as it should.

Grilled trout. Step by step recipe

Ingredients (2 servings)

• Trout steaks 2 pcs
• Lemon 1 pc
• Soy sauce, dry white wine taste
• Vegetable oil 3-4 st. l.
• Salt, coriander, mustard seeds, black and allspice taste

1. Grilled trout is easy to prepare, but first you need to carefully clean the steaks from scales, under running cold water, so that the trout is not covered with scales on all sides. It's fast. Better with a knife or a special scraper.

   Trout steaks

2. Then sprinkle generously enough on all sides to taste with spices that you can cook yourself. It's simple. And grilled trout will be very fragrant. Mix equal parts sea salt, black or multi-colored peppercorns, coriander, mustard seeds and add 1-2 allspice peas. Grind everything in a mortar to a state of powder.
3. Grilled trout is lightly marinated. Place the trout steaks in a plastic or ceramic dish.
4. Squeeze on the fish 1 tbsp. l. lemon juice and pour the steaks with a mixture of dry white wine with the addition of 1 tsp. good soy sauce. To keep the fish covered in liquid.
5. Place in refrigerator for 1 hour.

   Spices for fish

6. There may be options further: if there is a barbecue with coals, it’s good. If there is an electric grill, even better. Or a grill pan - more convenient and faster. Grilled trout will be delicious with any type of frying.
7. Remove fish from marinade. Dry the moisture with napkins, otherwise the trout will cook in the remaining water.
8. Coat the steaks with vegetable oil on all sides. And immediately place on the grill. The grate must be very hot.

   Grilling steaks on a grill or grill pan

9. As my friends in Bulgaria say: five minutes on one side and five minutes on the other side. The trout should be browned. Don't panic if the trout has browned too much. She didn't get burned. Too ruddy shade will give soy sauce.

   

I love fish very much, but, unfortunately, neither my husband nor my daughter share this love of mine. Therefore, I rarely cook fish dishes at home. But outside the city I have more like-minded people, so my parents and I often cook fish on the grill.

In principle, any fish will do - sea, river, but I like river trout the most. You can buy it from us both live and chilled. It is hardly found in the Dnieper, they grow it and bring it from the Carpathians. Once we tried to bake mackerel, but I didn’t really like the smell of the finished dish, however, this is not for everyone - my mother, for example, didn’t even notice it.

The average size of a fish is 500-600g, but I managed to purchase larger specimens - two carcasses weighing about a kilogram each. More than enough for three adults.

River trout differs from sea trout in the color of its meat - its flesh is not red, but white, and there is practically no fat in it. It tastes very much like dorado to me, only there are fewer bones in it (and the price is lower).

So, we need:

Trout - 2kg
Dill, parsley - two small bunches
Lemon
Salt, spice mixture "Italian herbs"

Many supermarkets now have such a service as cleaning fish, usually it is free, which cannot but please me - I really don’t like cleaning fish. The kind seller carefully gutted the fish I bought. We don't need the grill heads, but they make a great ear, don't throw them away.

Salt the greens generously, add a few pinches of Italian herbs, mix and put the resulting mixture into the abdominal cavity of each fish.

Cut the lemon into slices, and put them in the abdomen.

Then each carcass should be generously sprinkled with coarse salt.

Then sprinkle Italian herbs on both sides and carefully rub the salt and spices on the fish.

Cover it so that it does not become weathered and leave to marinate for several hours.

You need to bake the trout on the grill (however, this recipe is also suitable for baking in the oven). I usually use foil, without it the fish comes out dry. So, each fish should be carefully wrapped in food foil and put on a wire rack.

It should be baked on coals, the baking time is about 25 minutes, depending on the strength of the heat and the size of the fish. Do not forget to turn the grate periodically!

I made a small mistake - I did not smear the fish with fat (for example, vegetable oil) so that the foil would not stick to the fish skin. As can be seen from the photographs, the foil had to be removed in places along with the skin.

If you want the fish to brown a little, unfold the foil at the end of cooking.

You can serve trout with any side dish - I like mashed potatoes or grilled vegetables most of all, rice and fresh vegetables are also great. Before serving, do not forget to remove the greens from the pumpkin, we will no longer need it. By the way, this fish tastes great the next day, when cold.

From now on, I will have pleasant memories associated with this dish, because during cooking, my daughter suddenly pronounced the letter “P” for the first time in her life while pronouncing the word “Trout”;)

Bon appetit!

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Grilled trout is a tender, surprisingly tasty and juicy dish that will become the main focus of any picnic. This fish is considered one of the most useful. Due to its cleanliness, this fish chooses crystal clear waters, so its meat contains a huge amount of micro and macro elements, vitamins. It goes well with grilled vegetables or salad, new potatoes and various sauces.

cooking secrets

To make the preparation of trout easy and pleasant, and the fish turned out to be extremely soft, juicy and tasty, you need to remember a few culinary tips.

• For grilling, it is best not to use frozen fish, preferring chilled carcasses, fillets or steaks.
• When using a whole fish, it is best to bake it in foil - thanks to this, it will fry evenly, it will turn out juicy and tender.
• Trout has an exquisite, refined taste, so long-term marinating of fish is not required.

Marinade for grilled fish should not be too complex and multi-component. Delicate taste perfectly sets off dry white wine, lemon, lime juice, olive oil with pepper, rosemary and other spices.

To give the fish original, interesting notes, soy sauce, wine vinegar, a mixture of spicy mustard with mayonnaise, fragrant honey are used.

With lemon and garlic

Appetizing trout baked with spicy garlic and juicy lemon is a light, dietary and very healthy dish. It can be easily prepared by laying it on the grill grate or wrapping it in a sheet of foil.

Products:

• trout - 4-5 pieces;
• lemon - 2 pcs;
• garlic cloves - 6-7 pcs;
• olive oil - 210 ml;
• onions - 3-4 pcs;
• ground peppers, salt.

For cooking, you can use both a trout steak and its carcasses - in this case, they need to be washed, the insides removed and the gills cut off.

Garlic cloves should be passed through a garlic press, the onions should be peeled and cut into half rings, then combined with lemon juice, olive oil and spices.

The trout should be marinated in the prepared sauce for 35-45 minutes, after which the fish should be put on the grill and fried on all sides until golden brown.

Trout with lemon can be baked whole or steaks

With grilled vegetables

Grilled trout recipe with mouth-watering vegetables is a delicious, complete dish that does not require any additional side dishes. You can use absolutely any vegetables that are at hand - zucchini, sweet peppers, zucchini, cauliflower, tomatoes.

Products:

• trout fillet - 1.4 kg;
• carrot - 4 pcs;
• onions - 4 pcs;
• zucchini - 4 pcs;
• garlic cloves - 8-10 pcs;
• bell pepper - 3-4 pcs;
• celery - 400 g;
• olive or sunflower oil - 9-10 tbsp. l;
• lemon juice - 200 ml;
• thyme, rosemary sprigs, sesame and other spices.

To cook a juicy and delicious trout fillet, you need to cut it into cubes the size of a matchbox. Separately, a marinade is made from vegetable oil, citrus juice, garlic cloves and spices. Half of the prepared sauce should be poured over the fish and left for 23-25 ​​minutes.

For uniform frying, it is better to take medium-sized carcasses - 500-600 g

Vegetables should be washed under a stream of water, cut into cubes and grilled until golden brown. Next, the trout is fried, mixed with assorted vegetables. Before tasting, the fish should be poured with the remaining marinade, if desired, sprinkled with sesame seeds or chopped dill.

Lemon can be replaced with orange, lime or other citrus fruits

Baked rainbow trout

Grilled rainbow trout, cooked whole, goes well with freshly squeezed citrus juice, spicy herbs - dill, parsley, cilantro, green or purple basil.

Products:

• rainbow trout - 5 pcs;
• garlic cloves - 6 pcs;
• lemon - 2.5 pcs;
• greens (dill, parsley, cilantro, basil) - 2 bunches;
• sunflower or olive oil - 6-7 tbsp. l;
• thyme, rosemary branches, a mixture of ground peppers.

Gut the fish, remove the gills, wash, rub with ground spices, salt, spices and vegetable oil. Each carcass should be stuffed with chopped garlic cloves, citrus cloves and finely chopped greens.

The carcass should be marinated for 90 minutes, then it is laid out on a wire rack and fried until golden brown, constantly turning over.

Rainbow trout is best served with pita bread, fresh vegetable salad

Marinated in soy sauce and white wine

Marinating fish in a mixture of aromatic soy sauce and dry white wine gives the trout a more delicate, refined taste with spicy notes.

Products:

• trout - 1-2 pieces;
• dry white wine - 70 ml;
• soy sauce - 25-30 ml;
• lemon - ½ piece;
• olive oil - 50-60 ml;
• dill - ½ bunch;
• Provencal herbs.

The fish must be grated with a wine-soy mixture, salt and Provence herbs. The carcass should marinate for at least 55-60 minutes.

The lemon should be cut into thin slices, the dill should be carefully chopped and the trout stuffed with these products. The fish is fried on the grill, pouring the sauce in which it was marinated.

It takes 10-15 minutes to cook trout

With tomatoes and pineapple

River trout with ripe tomatoes and tropical pineapple is a surprisingly spicy, original combination with a rich taste and pleasant aroma.

Products:

• river trout - 4-5 pieces;
• tomatoes - 4 pcs;
• pineapple - ½ pcs;
• lemon and lime - 1 pc;
• rosemary - 5-6 branches;
• olive oil - 5-6 tbsp. l;
• fragrant spices.

Trout goes well with almost any vegetables, fruits and herbs.

Gut the river trout, rub with a mixture of salt and fragrant spices, then cover for 60 minutes to marinate. Lemon and lime should be cut into thin circles, rosemary finely chopped - these ingredients are put inside each carcass.

Tomatoes and pineapple must be cut into thin slices, put on the grill along with lemon and lime, fry. After that, carcasses are cooked on the grill, served with cooked tomatoes and fruits.

In orange sugar sauce

A marinade of juicy oranges and cane sugar gently and delicately emphasizes the taste of tender trout, making it more intense and expressive.

When frying a whole carcass, you need to make several transverse cuts - this way it will marinate better

Products:

• fish steaks - 6-7 pieces;
• oranges - 1.5-2 pcs;
• cane brown sugar - 2 tbsp. l;
• soy sauce - 40-50 ml;
• ground coriander - 2 tsp;
• ground white pepper.

For the marinade, you need to squeeze the juice from oranges and mix it with soy sauce, cane sugar, ground coriander, pepper and any spices you like. Trout steaks should be marinated for 55 minutes, then grilled until golden brown.

Grilled trout is a juicy, dietary dish with a delicate taste and pleasant aroma. It is very easy to prepare and goes well with various side dishes - vegetables, rice, potatoes and even fruits. Such an original and extremely tasty dish will become the main decoration not only for a picnic menu, but also for any festive table.