What a fabulous idea, to soak boneless trout fillets in a little sugar, salt and water before grilling to produce fish that is moist and very delicious, thanks to the combination of fresh dill and lime that cooks with the Rainbow trout fillets. Don’t worry about bones. Simply tell your local fish market you’d like cleaned trout fillets. The price is also terrific.
Video: Watch Chris Prosperi’s tip for how to make your grill a non-stick grill so your fish doesn’t stick and comes out perfect every time.
- 2 cups water
- 1 tablespoon sea salt fine
- 2 teaspoons sugar
- 4 7-ounce rainbow trout dressed
- cooking spray
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 bunches dill sprigs 1-ounce per bunch
- 2 limes medium size, thinly sliced
- Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
- Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter; pile on one side of grill. Alternately, preheat a gas grill, turning one side to high heat and the other side to medium heat. Coat grill grate with cooking spray; put grate in place.
- Sprinkle 1⁄4 teaspoon salt and pepper over fish flesh. Divide dill and lime slices evenly among fish cavities.
- Coat outside of fish with cooking spray. Place fish over direct heat (the hot zone); grill 4 minutes.
- Turn fish over and move to indirect heat (the cool zone). Grill 12 minutes or until done.
Easy does it when turning fish on the grill. To avoid tearing the skin, gently roll the fish over with a spatula instead of turning it with tongs.
Bill Oakley says
Made this tonight on a gas grill. It was SPECTACULAR! Though I didn’t use dill, but cilantro, lime & lemon. I also couldn’t fold our filets in half, so I grilled them “open faced” in a grill basket. Worked great!
Faith Middleton says
Bill, I’m so thrilled. I had forgotten about trout. Now, I’m on the bandwagon. It’s terrific.