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This Grilled Trout with Dill and Lemon is the perfect fish to cook and eat. It only takes minutes and its light delicate taste and texture go well with just about any side dish. Trout is also a good source of vitamin D which helps protect the skin you’re in. You can also bake this trout in the oven if you don’t want to grill.
Extra virgin olive oil
2 trout, boned and cleaned (also called “butterflied”), head and tail still on, or headless if you want
Freshly ground pepper
6 paper-thin slices of fresh lemon, seeded
Several sprigs of dill, or basil, tarragon, parsley, or other tender fresh herbs
1 teaspoon butter, cut into small cubes
Prepare the grill:
Prepare your grill for direct high heat, with one part of the grill cool.
Make an aluminum “boat”:
While the grill is heating, make a “boat” with heavy-duty aluminum foil. Double or triple layer the foil and make a 1-inch rim around the edges.
Coat the bottom of the “boat” generously with olive oil so that the trout does not stick while it is cooking.
Prep the trout:
Rinse the trout with water and pat them dry. Open the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s).
Grill the trout:
Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly.
Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More