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Grilled Trout With Dill and Lemon
Grilled Trout With Dill and Lemon
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Grilled trout with lemon, dill, and butter - a simple, flavorful dinner for two.
Ingredients:
  • Kosher salt
  • Freshly ground pepper
  • Extra virgin olive oil
  • 2 trout, boned and cleaned (also called "butterflied"), head and tail still on, or headless if you want
  • 6 paper-thin slices fresh lemon, seeded
  • Several sprigs dill, or basil, tarragon, parsley, or other tender fresh herbs
  • 1 teaspoon butter, cut into small cubes
Instructions:
  • Get your grill ready by setting it up for direct high heat, leaving one side of the grill cooler.
  • Prepare an aluminum foil "boat" by doubling or tripling heavy-duty foil and shaping it with a 1-inch rim. Generously coat the bottom with olive oil to prevent sticking before placing the trout for grilling.
  • Prepare the trout by washing them under cold water and gently drying them. Season the fish with salt and pepper, then lay lemon slices inside in a single layer. Top with dill sprigs and butter. Fold the fish over the fillings. Brush the entire fish with olive oil. Arrange the fish in aluminum foil boats.
  • Grill the trout: Start by placing the fish on the hot side of the grill for 3 minutes until the oil and juice become bubbly. Transition the fish to the cooler side, cover, and cook for an additional 3-5 minutes until just cooked through. Check for doneness by peeking inside - once the fish turns opaque, it's ready to be removed from the grill.

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