Traditionally on the grill prepare meat of different varieties and less often vegetables. But cooking fish with this device, especially such as trout, will allow fish gourmets to experience incredible gustatory sensations. Trout on the grill, while preserving numerous useful substances, is obtained especially delicate, tasty and aromatic.
Trout can be baked on the grill with chunks or whole, simply by placing on a grate or cooking in foil.
As in the case of meat, it is desirable to mar the fish. For a trout on a barbecue, as a rule, use a marinade with a minimum amount of ingredients that are needed only to properly emphasize the taste of the fish itself and to create a wonderful culinary masterpiece.
How to correctly marinate and cook trout, baking it on a brazier, we will tell below in our recipes.
How to cook trout on the grill on the barbecue entirely?
Ingredients:
- Trout of medium size - 2 pcs .;
- lemon large - 1 pc .;
- pomegranate juice - 50 ml;
- fresh parsley - 1 small bunch;
- pepper, ground black or white - to taste;
- salt - to taste;
- olive oil - 40 g.
Preparation
We clean the fish, gut and thoroughly rinse. Then season with juice the halves of the lemon, rub it with salt and pepper and let it marinate for about thirty minutes.
At the end of the time, we put two lemon mugs and half a bunch of parsley in the abdomen of each fish, cover it with olive oil and sprinkle with pomegranate juice, lay it on the grate and fry on the grill on birch coals with moderate heat until ready. Baking time depends on the size of the fish, on average, twenty minutes.
We serve trout, cooked on the grill, with pieces of lemon, fresh or baked vegetables and herbs.
If you can not afford for health reasons or for some other reasons eat dishes cooked on a fire with smoke and fried crust, we offer you a recipe for cooking trout on a brazier in foil. The baked fish thus has a juicy taste, a wonderful aroma and at the same time it turns out to be a diet.
Trout in foil with sweet pepper, on the grill on the grill
Ingredients:
- trout carcasses of medium size - 3 pcs .;
- a small lemon - 1 piece;
- olive oil - 80 ml;
- sweet Bulgarian pepper - 1 piece;
- fresh greens of dill, parsley and basil - to taste;
- butter - 40 g;
- salt - to taste;
- white ground pepper - to taste;
- Spices for fish - to taste;
- garlic (optional) - 1-2 cloves.
Preparation
Carcasses trout clear of scales, get rid of the entrails and at will from the fins, tail and head. Then thoroughly rinse and do on top of two or three notches. We rub the fish on all sides and inside the marinade, prepared by mixing olive oil, juice of half a lemon, white ground pepper, salt, finely chopped greens and at will passed through the garlic press. Leave for twenty minutes.
We place the fish on a leaf of foil, in the abdomen we lay two slices of lemon, a little fresh greens and several slices of pre-peeled and chopped sweet pepper. It can also be laid on top of the carcass with a piece of butter. Now we seal the foil and bake the trout on the grill on the grill until ready, periodically turning over. Approximate cooking time is twenty minutes. It all depends on the size of the fish.
When marinating trout on this recipe, you can replace lemon juice with pomegranate, and choose the greens to your liking or cook it without the Bulgarian pepper. Experiment and enjoy!