Ingredients with Measurements:
- 4 whole trout, gutted and scaled
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 4 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper.
3. Brush the mixture generously over the trout, both inside and out.
4. Thread each trout onto a wooden skewer, starting at the tail and working up to the head.
5. Place the skewered trout on the grill and cook for 8-10 minutes on each side, or until the flesh is cooked through and flakes easily with a fork.
6. Remove from the grill and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 16-20 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 2g
- Protein: 26g
Substitutions for ingredients:
- Trout can be substituted with any other firm-fleshed fish such as salmon or sea bass.
- Lemon juice can be substituted with lime juice or vinegar.
- Fresh parsley and thyme can be substituted with dried herbs.
Variations:
- Add sliced lemons or onions to the skewers for added flavor.
- Brush the trout with a honey-mustard glaze for a sweet and tangy twist.
- Stuff the trout with herbs, lemon slices, and garlic before grilling for added flavor.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- To ensure even cooking, make sure the fish is evenly threaded onto the skewers.
- Use a fish spatula to flip the fish on the grill to prevent it from falling apart.
Storage instructions:
- Leftover grilled trout can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the trout in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the grilled trout on a bed of fresh greens or with a side of grilled vegetables.
- Garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Rice pilaf
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before placing it on the grill.
- If the fish is falling apart on the grill, make sure it is threaded tightly onto the skewers and use a fish spatula to flip it.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Steckerlfisch is a traditional Bavarian dish that originated in the 19th century. It is typically made with grilled mackerel or trout and is a popular street food in Germany.
Flavor profiles:
- The grilled trout is savory and herbaceous with a bright citrus flavor from the lemon juice.
Serving suggestions:
- Serve the grilled trout as a main course for a summer barbecue or as a light and healthy dinner option.
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Region: Austrian