Quarantine has really brought out my inner cook. Unfortunately, she mostly cooks steak, salmon, eggs and tuna. So, I decided to mix it up with grilled trout. I prepared this like I would salmon, with garlic, seasonings, and a bit of butter. Trout looks very similar to salmon and cooks just as deliciously, but has a slightly different flavor which is fun to experiment with.
For pre-entree snacking:
2 bellpeppers, the more colorful the better
For the main course:
3 oz butter
salt & pepper
3 cloves garlic
2 cedar planks
For kebab sides:
“Prep” Your Appetizer
Number one pro tip of the kitchen: have an appetizer. Hangry is not a good look on anybody, and as a host, I never want to make anyone wait in hunger. New recipes tend to take me longer than I expect, so appetizers to the rescue. It might be overkill to call this an appetizer, but for snacking, I opened a pack of hummus, pita chips, and sliced some bell peppers. Vóila.
Trout & Sides Prep
On to the main course. Soak the cedar planks and kebab sticks for 30 – 60 minutes before grilling. Soaking longer will not hurt them, so put these in a pan of water first.
Wash and dry the bell peppers and mushrooms. Chop the mushrooms in half and bell peppers in 1-2 inch chunks. Mix in a bowl with an ounce or so of olive oil so they are evenly coated. Optionally sprinkle with sea salt. Set aside while the kebab sticks continue to soak.
Slice one of the lemons and mince the garlic cloves.
Remove the cedar planks from their soak and lay the trout across them. Top the trout with a bit of olive oil, the garlic cloves, pats of butter, and finally the lemons.
Skewer the kebabs with the mushrooms and bell peppers.
Once the grill is heated to approximately 400 degrees, begin the trout and kebab grill.
Check in 7 minutes to turn the kebabs and check on the trout. It will likely take 5-7 more minutes.
Serve with a half slice of lemon to squeeze on the trout before dining.
If you try this, please let me know how it goes! I think you’ll love it!
Leave a Reply