Grilled Trout With Grape Leaves Recipes

GRILLED TROUT WRAPPED IN GRAPE LEAVES

Steps:

• For the trout: Rinse the grape leaves and place in a bowl. Cover with hot water and allow to sit for 15 minutes to remove the salt. Rinse the trout and pat dry. Rinse 2 lemons in hot water and thinly slice. Squeeze the juice from the remaining lemons. In a bowl, whisk the lemon juice with 4-5 tablespoons of the oil. Season the trout with salt and pepper to taste. Rinse the thyme and reserve some for garnish. Stuff the trout with the 2-3 lemon slices and the remaining thyme. Drain the grape leaves. Wrap 2-3 leaves around each trout and tie with kitchen string. Brush with the oil mixture and place on a greased gill. Cook, turning once, for 15-20 minutes.
• For serving: Serve the trout with the remaining lemon slices and garnish with the remaining thyme.

GRILLED TROUT WITH GRAPE LEAVES

Steps:

• Seafood Alternatives: small salmon, small bluefish, small Arctic char
• In a medium bowl, combine the cooked rice, lemon juice, olive oil and lemon zest with salt and pepper to taste.
• Preheat a barbecue grill or preheat the oven to 375 degrees.
• Thoroughly rinse the fish inside and out and pat dry with paper towels.
• Spoon the rice mixture into the cavity of each fish.
• Lay 6 grape leaves in a rectangle on the work surface, slightly overlapping so there are no large gaps.
• Set one of the trout on top and wrap the leaves up and over the fish.
• Lay another leaf or two on top of the fish if necessary to fully enclose it.
• If grilling, tie a few pieces of kitchen string around the fish to secure. Repeat with the second fish.
• Brush the grill with oil and cook until the fish is just opaque through (make a small slit through the leaves to check), 4 to 6 minutes on each side.
• Alternatively, put the fish in an oiled baking dish and bake for about 20 minutes.
• Discard the strings and serve.

GRILLED TROUT

Steps:

• Place the trout on a large piece of aluminum foil. Rub the trout with canola oil and season with salt and pepper. Pour orange juice over the trout. Place berries over the trout. Fold up the aluminum foil to create a sealed packet. Place the packet on the grill and cook for about 4 minutes per side. Remove from the grill and let rest for 5 minutes. Carefully open the foil packet (there will be steam) and sprinkle with the basil.

FISHERMAN'S GRILLED TROUT

Steps:

• Heat grill to medium-high heat.
• Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside.
• Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet.
• Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately.

TROUT GRILLED IN GRAPE LEAVES

Steps:

• Step 1: Rinse the grape leaves thoroughly under cold running water, then place them in a bowl with cold water to cover and let soak for 30 minutes, changing the water once or twice. Drain the grape leaves and blot dry with paper towels. ShareTweetPin3 Shares Step 2: Rinse the trout inside and out under cold running water, and dry (inside and out) with paper towels. Season (inside and out) with salt and pepper, then set aside. ShareTweetPin3 Shares Step 3: Combine the walnuts, garlic, dill, cilantro, and lemon juice in a food processor and process to a very coarse paste. Taste for seasoning, adding salt and pepper to taste and more lemon juice as necessary; the mixture should be highly seasoned. Spoon the stuffing into the cavities of the trout, dividing it evenly among them. ShareTweetPin3 Shares Step 4: Working with one trout at a time, arrange 2 or 3 grape leaves, overlapping them slightly on a work surface to form a rectangle. Lay a trout on the grape leaves, and wrap up, tucking the ends under, leaving the head and tail exposed, but enclosing the stuffing. (NOTE: If you like, secure the bundles by tying them at intervals with butchers string.) ShareTweetPin3 Shares Step 5: Set up the grill for direct grilling and preheat to high. ShareTweetPin3 Shares Step 6: When ready to cook, brush and generously oil the grill grate. Place the wrapped fish on the hot grate. Grill the fish until the grape leaves are nicely browned and the fish is cooked through, 3 to 6 minutes per side, testing for doneness by inserting a thin metal skewer into the thickest part of the fish; if it comes out very hot to the touch after 20 seconds, the fish is cooked. ShareTweetPin3 Shares Step 7: Using a thin spatula, transfer the fish to serving plates or a platter. Garnish with the lemon slices, and serve at once. (Unwrap the trout and discard the grape leaves before eating.) ShareTweetPin3 Shares

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

GRILLED RAINBOW TROUT

Steps:

• Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.
• Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.
• Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.