Grilled Whole Trout with Orange and Fennel
By Lan LamPublished on May 21, 2015
Time
1¼ hours
Yield
Serves 4
Ingredients
1 teaspoon ground fennel 1 teaspoon grated orange zest Kosher salt and pepper 4 (10- to 12-ounce) boneless whole trout, fins snipped off with scissors2 tablespoons mayonnaise ½ teaspoon honey 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)Lemon wedges
Before You Begin
Do not flip the fish over in one motion. Instead, use two thin metal spatulas to gently lift the fish from the grate and then slide it from the spatula back onto the grate. The heads can be removed before serving, if desired.
Instructions
- Place fennel, orange zest, and 2 teaspoons salt on cutting board and chop until finely minced and well combined. Rinse each fish under cold running water and pat dry with paper towels inside and out. Open up each fish and sprinkle fennel mixture evenly over flesh of fish. Season each fish with pepper. Close up fish and let stand for 10 minutes. Stir mayonnaise and honey together. Brush mayonnaise mixture evenly over entire exterior of each fish.
- FOR A CHARCOAL GRILL: Using kitchen shears, poke twelve 1/2-inch holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in disposable pan. Set cooking grate over coals with bars parallel to long side of disposable pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill fish (directly over coals if using charcoal and with lid closed if using gas) until skin is browned and beginning to blister, 2 to 4 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Grill until second side is browned, beginning to blister, and thickest part of fish registers 130 to 135 degrees, 2 to 4 minutes. Transfer fish to platter and let rest for 5 minutes. Serve with lemon wedges.
Time
1¼ hoursYield
Serves 4Ingredients
1 teaspoon ground fennel
1 teaspoon grated orange zest
Kosher salt and pepper
4 (10- to 12-ounce) boneless whole trout, fins snipped off with scissors
2 tablespoons mayonnaise
½ teaspoon honey
1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
Lemon wedges
Test Kitchen Techniques
Ingredients
1 teaspoon ground fennel
1 teaspoon grated orange zest
Kosher salt and pepper
4 (10- to 12-ounce) boneless whole trout, fins snipped off with scissors
2 tablespoons mayonnaise
½ teaspoon honey
1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
Lemon wedges
Test Kitchen Techniques
Ingredients
1 teaspoon ground fennel
1 teaspoon grated orange zest
Kosher salt and pepper
4 (10- to 12-ounce) boneless whole trout, fins snipped off with scissors
2 tablespoons mayonnaise
½ teaspoon honey
1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
Lemon wedges
Test Kitchen Techniques
Why This Recipe Works
When it comes to grilling a whole trout, getting a beautifully browned, moist, and tender fish off the grill in one piece can be difficult. We found that we needed to focus on making sure the fish released from the grill before the interior overcooked. By applying a mixture of honey and mayonnaise to its exterior, we were able to get the trout to brown more quickly. And when its skin was charred and crisp, it naturally released from the grill, allowing us to cook the fish just until it was cooked through.
Before You Begin
Do not flip the fish over in one motion. Instead, use two thin metal spatulas to gently lift the fish from the grate and then slide it from the spatula back onto the grate. The heads can be removed before serving, if desired.
Instructions
- Place fennel, orange zest, and 2 teaspoons salt on cutting board and chop until finely minced and well combined. Rinse each fish under cold running water and pat dry with paper towels inside and out. Open up each fish and sprinkle fennel mixture evenly over flesh of fish. Season each fish with pepper. Close up fish and let stand for 10 minutes. Stir mayonnaise and honey together. Brush mayonnaise mixture evenly over entire exterior of each fish.
- FOR A CHARCOAL GRILL: Using kitchen shears, poke twelve 1/2-inch holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into even layer in disposable pan. Set cooking grate over coals with bars parallel to long side of disposable pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Grill fish (directly over coals if using charcoal and with lid closed if using gas) until skin is browned and beginning to blister, 2 to 4 minutes. Using thin metal spatula, lift bottom of thick backbone edge of fish from cooking grate just enough to slide second thin metal spatula under fish. Remove first spatula, then use it to support raw side of fish as you use second spatula to flip fish over. Grill until second side is browned, beginning to blister, and thickest part of fish registers 130 to 135 degrees, 2 to 4 minutes. Transfer fish to platter and let rest for 5 minutes. Serve with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments