Cooking trout on the grill is easy and simple. This dish is perfect for those who do not eat meat, or who are tired of the usual barbecue for a long time.
It should be noted that cooking trout on charcoal does not take much time. But before you put the fish on the grill or put on a skewer, it should be properly processed. How to do this, we will describe in the materials of this article.
Step-by-step preparation of trout on fire (in its entirety)
If you decide to cook whole fish, then for this you will need a special grill. By the way, trout will turn out much tastier if it is pre-stuffed with herbs and onions. But first things first.
So, before you grill trout on coals, you need to prepare:
- Refined olive oil - about 3 large spoons;
- small fresh trout - approximately 4–5 pcs.;
- onion medium-sized - approximately 2 pcs.;
- fresh medium-sized lemon - about 2 pcs.;
- parsley - a small bunch;
- ground black pepper and salt - add to taste.
Prepare the fish
Coal trout is not very long. But before that, it should be properly processed. All scales are removed from the fish, and then the fins, head and tail are cut. Having cleaned the abdomen of trout, it is flavored with salt, olive oil and pepper, and then laid out in a container and sprinkled with lemon juice (from the first fruit). In this form, the product is left under the lid for 30 or 60 minutes.
Preparation of the remaining ingredients
While the trout is pickled, begin processing the remaining ingredients. Onions are peeled and chopped with thick rings, the lemon is cut into circles, and the greens are rinsed and the coarse twigs are removed.
Stuffing and heat treatment process
Trout on the grill does not cook very long. But before you put it there, the fish should be properly stuffed. To do this, open its belly strongly, and then alternately lay out the onion rings, lemon circles and parsley branches. After that, stuffed fish is placed on the net and pressed strongly. In this form, the grill is placed on the grill, over hot coals.
It is advisable to cook trout for at least 25 minutes. At the same time, it should be periodically turned over so that the fish is evenly baked on all sides.
Presenting to the dining table
As you can see, whole trout on the grill is prepared easily and simply. After the fish becomes soft, the lattice is gently opened, and its contents are transferred to a large flat dish decorated with leaves of green or purple salad. In this form, trout is presented to the dining table with boiled potatoes or some other side dish. By the way, some housewives prefer to eat fish baked on charcoal along with herbs and fresh vegetables.
Grilled trout steaks on the grill
There are many ways to cook fish on the grill. How to fry it in its entirety, we described above. However, some cooks prefer to cook trout in the form of steaks. According to them, this form of the product undergoes faster heat treatment, and also turns juicier and tastier. In addition, steaks are more convenient to distribute on plates.
So, in order to cook a surprisingly delicious and delicate trout on the grill, it is necessary to prepare the following components:
- Refined olive oil - about 3 large spoons;
- small fresh trout - about 3 pcs.;
- cumin - approximately a dessert spoon;
- fresh medium-sized lemon - 1 pc.;
- parsley - a small bunch;
- ground black pepper and salt - add to taste.
Main Product Processing
Processing fish to prepare the dish in question will take a little longer than in the previous recipe. Trout is cleaned of scales, washed well, and then gutted, cut off the head, fins and tail. Then the product is cut into steaks with a thickness of not more than two centimeters.
Pickling process
After the fish is processed, it is placed in a large enameled container, and then finely chopped parsley, cumin, pepper, olive oil and black pepper are laid out on it. All ingredients are carefully mixed with your hands, sprinkled with lemon juice (from the first fruit), covered with a lid and left at room temperature for 1-1.5 hours. During this time, trout steaks should be well marinated, having absorbed all the aromas of the laid out ingredients.
Charcoal frying process
How to cook trout on the grill? To do this, you can use a barbecue grill, and ordinary skewers. True, in the latter case, the ends of the fish can hang and burn. Therefore, we recommend frying trout steaks on a special grid. It is set on a brazier with coals, and then all the pickled pieces are laid out alternately.
After the juice begins to stand out from the fish, it must be turned over to the other side, using cooking tongs for this. This procedure should be carried out with extreme caution, since the heat-treated trout becomes very soft, and it can quite easily fall apart.
Observing all the described requirements of the recipe, you should get a very soft and juicy fish, well-fried on both sides.
We serve steaks to the dining table
After the trout steaks are cooked on charcoal, they are carefully removed from the grill using all the same cooking tongs. Having distributed the products on the plates, they are supplemented with mashed potatoes, boiled rice, fried or fresh vegetables. If desired, such a dish can be consumed with herbs and lettuce.
Useful Tips
If you decide to cook trout not on the grill, but using ordinary skewers, then you should cut it not in the form of steaks, but in long pieces, without hanging ends.
After pickling the product in any way known to you, it must be left to the side for several hours. Then the fish is carefully strung on skewers or special wooden skewers. In this form, trout is fried on charcoal in exactly the same way as regular meat skewers. However, for the full preparation of the fish you will need not 35-40 minutes, but only ¼ hours. It is during this time that the pieces of trout will become completely soft and juicy.