Citrus Marinated Rainbow Trout

If you’re looking for something quick, easy, and healthy to throw on the BBQ this lazy Friday evening, then this recipe is for you.  Honestly, it’s a dish that just sort of came together with a bunch of extra ingredients Moira and I had laying around the kitchen while we were prepping for the BBQ event this past week.  While dill, lemon, and salmon are classic flavour combinations, the addition of other citrus fruits and mint really add a next level of freshness to each bite.

Also, when I can, I choose to stay away from Atlantic and farmed salmon, as both are shunned for being environmentally unsustainable fish options by seachoice, Canada’s most comprehensive sustainable seafood program. That’s OK with me, since I prefer rainbow trout anyways.  Salmon is hugely over-rated in my opinion, with Arctic Char and Rainbow Trout always taking priority if the option is there – they both have better flavour and softer flesh.

Citrus Marinated Rainbow Trout

1                   orange (zested & sliced)

2                   lemons (zested, juiced & sliced)

1                   grapefruit (zested & sliced)

1                   whole fillet of rainbow trout

1/2 cup       fresh dill (rinsed & roughly chopped)

1/2 cup       fresh mint (rinsed & roughly chopped)

1/4 cup       olive oil

to taste        kosher salt & freshly ground pepper

Method:         Zest half an orange, half a grapefruit and one whole lemon and massage zest into the flesh of the rainbow trout.  Then, thinly slice the grapefruit and orange and one lemon until you have enough slices to cover the fish.  Juice the second lemon and any left-over grapefruit and orange, and pour juices over the trout.  Roughly chop the mint and dill and massage into the flesh of the fish liberally with some olive oil.  Top with the slices of citrus and let sit for 20-45 min.

IMPORTANT: do not add salt until right before you’re about the grill the trout, as it will make the fish sweat and you will lose all its juiciness.

Set the grill on high, and place the trout skin-side-down.  Close the BBQ and let it cook 75% of the way through before you flip it.  Once you flip the trout so that it is flesh-side-down, take it off almost immediately to ensure a perfect medium rare finish.  It should only take 10-15 min, 20 min MAX depending on your heat, to cook it all the way through.  There is nothing worse than over-cooked fish.

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Published in: on June 4, 2010 at 10:34 pm  Comments (1)  
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One CommentLeave a comment

  1. I’m a firm believer that mint makes just about anything taste even better. I think I’ll go have a mojito now.
    Thanks for visiting my blog!


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