Recipes · Main dishes
Grilled Trout with Fennel and Lemon
AI-written · not yet kitchen-tested
Grilling baskets make whole trout easier to turn. Slice the fennel very thinly so it softens during cooking, and remove bones carefully before eating.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 cleaned trout, about 10 ounces each
- 1 fennel bulb
- 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Method
- Check trout for remaining scales and pat dry. Shave fennel and thinly slice lemon. Season the cavities with salt and pepper and fill with fennel and lemon.
- Let charcoal ash over and set up direct and coal-free zones. Aim for about 375 °F (190 °C) over the direct zone; brush four fish grilling baskets with some of the oil.
- Thinly brush the fish with remaining oil and grill in the baskets directly for about 7 to 9 minutes per side. Move indirectly if flames rise or the skin darkens.
- Check the meat beside the backbone: it should be opaque and release easily. Measure at least 158 °F (70 °C) for 2 minutes and extend indirect cooking if needed; remove bones carefully before eating.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.