“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.”… This is an ancient Chinese proverb, which intention, and I am sure of that, was also teaching a man to grill the fish he caught. This way or another, I love grilling fish and today I am grilling a river trout!
Did you know that the trout is a “younger cousin” of salmon? Believe it or not, these two belong to the same family, despite the fact the trout swims in sweet water, and the salmon – in the sea.
Grilled, it produces the most succulent and divine fish, and to emphasise that I decided to match the trout with a marinade/dressing based on pickled garlic.
So, here we go:
- 4-5 river trouts, gutted and cleaned properly
- 1 small jar (1/2 lb) pickled garlic
- Juice of 1 lemon
- 1/2 cup extra virgin olive oil
- 1 handful of finely chopped fresh coriander
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/4 tsp hot chili pepper flakes
The sauce preparation is very easy – just mix in the bowl the garlic, lemon juice, olive oil, coriander, salt, cumin, black pepper and chili flakes and whisk until combined and emulsified. Once ready, reserve 1/4 of the sauce to serve with the fish and another 1/4 – for basting.
Place the fish in a deep dish big enough to hold it and pour the marinade on the fish. Turn to cover well and let stand, refrigerated, for about 1.5 – 2 hours.
Set up the grill for direct grilling on medium-high heat. Grilling time – 8-10 minutes per side, basting with the reserved sauce every 3-4 minutes.