Succulent Grilled Whole Trout with Silky Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein38gram
Ingredients
- whole trout, cleaned and gutted (fresh, with clear eyes and firm flesh)2 pieces
- olive oil (extra virgin if possible)2 tbsp
- salt (preferably kosher or sea salt)1.5 tsp
- black pepper (freshly ground)1 tsp
- fresh lemon juice2 tbsp
- fresh parsley, chopped (for garnish)2 tbsp
- unsalted butter2 tbsp
- all-purpose flour2 tbsp
- vegetable broth (or fish broth)1.5 cups
- garlic, minced (optional)1 clove
- onion, finely chopped (optional)0.25 piece
This recipe guides you step-by-step on how to grill a whole trout to perfection and prepare a luscious homemade gravy to accompany it. Grilling trout whole locks in moisture and imparts a smoky flavor, while the gravy adds a delicious finishing touch. Ideal for home cooks with basic kitchen tools, this dish is healthy, flavorful, and sure to impress. The total approximate cost of ingredients is $15 / €14 / £12 / ₹1200, and the dish contains about 350 kcal per serving. It suits a pescatarian diet and falls under the easy to medium difficulty category. Total cooking time is around 40 minutes, including preparation and grilling.
Preparation instructions
Prepare the Trout
1Rinse the whole trout under cold running water and pat dry thoroughly with paper towels. This step helps remove any slime and prepares the fish for seasoning.
Season the Trout
2Rub the trout inside and out with olive oil, salt, and pepper. Drizzle fresh lemon juice inside the cavity. This will enhance flavor and help the fish stay moist while grilling.
Preheat the Grill
3Preheat your grill to medium heat, approximately 375°F (190°C). Ensure the grates are clean and lightly oiled to prevent sticking. Proper grill temperature ensures even cooking.
Grill the Trout
4Place the trout on the grill directly over heat. Grill for about 5-7 minutes on each side. The fish is done when the internal temperature reaches 145°F (63°C), the flesh is opaque, and flakes easily with a fork. Use a meat thermometer inserted into the thickest part of the fish to check temperature.
Prepare Gravy Base
5While the fish cooks, melt butter in a small saucepan over medium heat. Add finely chopped onion and minced garlic; sauté until translucent, about 3 minutes. This step builds a flavorful base for the gravy.
Make the Gravy
6Sprinkle flour over the butter mixture and stir continuously for 2 minutes to cook the flour and avoid a raw taste. Slowly whisk in vegetable broth, stirring constantly to prevent lumps. Cook and stir until the gravy thickens, about 5 minutes.
Finish the Gravy and Serve
7Season the gravy with salt and pepper to taste. Remove from heat. Once trout is grilled, transfer to a serving platter, garnish with chopped parsley, and serve immediately with the warm gravy on the side.
Cooking Tips
-If you don't have a grill, you can bake the trout in a preheated oven at 400°F (200°C) for 20-25 minutes.
-To prevent fish from sticking to the grill, ensure your grill grates are clean and well-oiled before heating.
-Use a fish basket or aluminium foil to make flipping the trout easier and prevent it from falling apart.
-Always keep a food-safe thermometer handy to check the internal temperature for safe consumption.
Equipment Needed
- Grill or oven
- Tongs or spatula
- Meat/fish thermometer
- Small saucepan
- Whisk
- Knife and chopping board
- Paper towels
Shopping List
- [ ] Whole trout (fresh, approx. 2 pieces) - about $10. Choose fish with clear eyes and firm flesh.
- [ ] Olive oil (extra virgin preferred) - about $3 for a bottle.
- [ ] Salt (kosher or sea salt preferred) - $1 for a small container.
- [ ] Black pepper (whole peppercorns to grind fresh if possible) - $2.
- [ ] Lemon (fresh) - about $0.50 each.
- [ ] Fresh parsley - $1 bunch.
- [ ] Unsalted butter - $2 for a small pack.
- [ ] All-purpose flour - $1 for a small bag.
- [ ] Vegetable broth (or fish broth) - $2/carton.
- [ ] Garlic and onion (optional) - $1 total. Total approximate cost: $15. Choose fresh herbs and produce for best flavor.
FAQ
How do I know when the trout is fully cooked and safe to eat?
The trout is fully cooked when it reaches an internal temperature of 145°F (63°C). The flesh should appear opaque and flake easily when pressed with a fork.
Can I use frozen trout for this recipe?
Yes, but ensure to thaw the trout completely in the refrigerator before grilling to promote even cooking and food safety.
What if I don't have a grill?
You can bake the trout in an oven at 400°F (200°C) for about 20-25 minutes until cooked through.
How can I prevent the fish from sticking to the grill?
Make sure the grill grates are clean and lightly oiled before cooking. Using a fish basket or foil can also help.
Is it safe to eat grilled trout with the skin on?
Yes, the skin is edible and crisps nicely on the grill. Just ensure the fish is cooked properly to avoid foodborne illness.