Grilled trout with fennel, orange and basil
- Preparation 15 min
- Cooking 20 min
- Servings 3 to 4
- Freezing I do not suggest
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This grilled trout recipe with fennel, orange and basil is so perfect that I cried with joy! Nothing more simple : fresh fish, a grill basket and a barbecue. OH YES, I forgot, a nice big cup of white wine !!! #odessa #ad
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Ingredients
- 2 small whole trout, scaled and emptied
- Olive oil
- 1/2 small fennel bulb, finely sliced
- 1 small orange, cut into half slices
- About 2 cups of fresh basil leaves
- “Salmon and Trout” Seasoning by Chef’s Club
- Salt and pepper from the mill
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Preparation
- Place the trouts on a work surface, oil the inside lightly and rub to coat well. Season with salt and pepper.
- Fill the cavity with fennel, orange slices and basil leaves. Season generously with the “Salmon and Trout” spices.
- Tie the trout tightly with string and stuff the fish as much as possible with the remaining ingredients.
- Sprinkle the skin of the trout with a thin stream of olive oil and season with the “Salmon and Trout” spices. Place the trout in the cooking basket and close.
- Preheat the BBQ at maximum power and reduce to medium power.
- Place the fish on the grates and cook for 8 to 10 minutes per side, or until the meat flakes easily with a fork. Remove the strings and serve immediately!
Grill the stuffed trout for 8 to 10 minutes per side over medium BBQ heat, until the flesh flakes easily with a fork. Keep the trout tied with kitchen string so the fennel, orange, and basil stuffing stays put while it cooks, and use a fish basket if you have one to make flipping easier.
This recipe relies on Salmon and Trout seasoning by Chef’s Club, rubbed both inside and outside the fish along with salt and pepper. The stuffing of fennel, orange slices, and fresh basil leaves adds another layer of flavor as the trout grills, so the seasoning does not have to do all the work alone.
Here the trout is butterflied open, seasoned, then stuffed with fennel, orange, and basil before being tied shut with string. Grilling it whole this way, in a basket if possible, keeps the fish moist and lets the citrus and herbs perfume the flesh from the inside out.
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