Grilled Herb-Stuffed Lake Trout with Anchovy and Parsley
Savor the delightful flavors of our Grilled Herb-Stuffed Lake Trout, infused with aromatic herbs and a hint of umami from anchovy paste. This recipe embraces the richness of fresh lake trout, delicately seasoned and stuffed to perfection, bringing a fresh taste of the outdoors to your dinner table. Ideal for family gatherings or a special occasion, this dish showcases a beautiful presentation and delicious flavor profiles that will impress your guests. Serve it alongside a crisp salad or grilled vegetables for a complete meal.
4
Servings
150
Calories
11
Ingredients
Ingredients
extra virgin olive oil
5 tablespoons (divided for cooking and brushing)
Spanish onion
1 medium (minced)
egg
1 (beaten)
fresh parsley
3 tablespoons (chopped, plus extra for garnish)
anchovy paste
1 tablespoon (smooth)
fresh rosemary
1 teaspoon (minced)
fresh thyme
2 teaspoons (fresh)
fresh white breadcrumbs
1 1/2 cups (fresh)
lake trout
4 (approximately 3/4 lb each) (scaled and cleaned)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
Instructions
1
Begin by soaking toothpicks in water for at least one hour to prevent burning during grilling.
2
In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced Spanish onion and sauté until it becomes soft and translucent.
3
Transfer the sautéed onion mixture to a large bowl and allow it to cool slightly.
4
Once cooled, add the beaten egg, 2 tablespoons of chopped parsley, anchovy paste, minced rosemary, thyme, and fresh breadcrumbs. Mix thoroughly until all ingredients are well combined. Season the stuffing with salt and pepper to taste.
5
Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of each trout to enhance flavor and presentation.
6
Season the cavity of each trout generously with salt and pepper. Stuff each trout with the prepared mixture, taking care not to pack it too tightly. Secure the cavity using soaked toothpicks.
7
Preheat your grill to 375°F (190°C).
8
Generously brush the grill grates with oil to prevent sticking. Brush the outside of the trout with the remaining 2 tablespoons of olive oil and season the skin with salt. Place the whole stuffed trout on the grill and cover.
9
Grill the trout for 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
10
After grilling, carefully transfer the trout to a serving platter using a metal spatula. Remove the toothpicks and sprinkle with additional chopped parsley before serving.
Nutrition Information
8.5g
Fat
6.25g
Carbs
12.5g
Protein
0.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Herb-Stuffed Lake Trout?
It is a dish featuring fresh lake trout stuffed with aromatic herbs, anchovy paste, and breadcrumbs, then grilled to perfection.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much protein is in one serving?
There are 12.5 grams of protein per serving.
What are the primary fats in this dish?
Each serving contains 8.5 grams of fat.
How many carbohydrates are in this recipe?
There are 6.25 grams of carbohydrates per serving.
How much fiber does a serving contain?
Each serving provides 0.5 grams of fiber.
How long should I soak the toothpicks?
You should soak the toothpicks in water for at least one hour before use.
Why are toothpicks soaked in water?
Soaking prevents the toothpicks from burning while the fish is on the grill.
What kind of onion is used in the stuffing?
The recipe uses one medium minced Spanish onion.
How much olive oil is needed for the recipe?
A total of 5 tablespoons of extra virgin olive oil is used, divided for cooking and brushing.
What herbs are included in the stuffing?
The stuffing includes fresh parsley, minced rosemary, and fresh thyme.
Is anchovy paste required?
Yes, 1 tablespoon of smooth anchovy paste is used to provide a savory umami flavor.
What type of breadcrumbs should be used?
The recipe calls for 1.5 cups of fresh white breadcrumbs.
How many trout are needed for this recipe?
You will need 4 lake trout, each weighing approximately 3/4 lb.
Should the trout be prepared before cooking?
Yes, the trout should be scaled and cleaned before you begin the stuffing process.
What temperature should the grill be preheated to?
Preheat your grill to 375 degrees Fahrenheit (190 degrees Celsius).
How do I prevent the fish from sticking to the grill?
Generously brush the grill grates with oil and oil the outside of the trout skin.
How long do I grill each side of the trout?
Grill the trout for 5 to 7 minutes on each side.
How do I know when the trout is finished cooking?
The fish is ready when it is cooked through and flakes easily with a fork.
Why is the skin of the trout scored?
Diagonal cuts are made through the skin to enhance the flavor penetration and the dish presentation.
How deep should the diagonal cuts be?
The cuts should be approximately 1/2 inch deep.
What is the best way to move the grilled trout?
Use a metal spatula to carefully transfer the trout to a serving platter to keep it intact.
When should I remove the toothpicks?
Remove the toothpicks after grilling and before you sprinkle the fish with garnish.
How do I season the fish cavity?
Season the cavity generously with salt and pepper before adding the breadcrumb mixture.
What is the final garnish for the dish?
Sprinkle the fish with additional chopped fresh parsley just before serving.
Should I cover the grill while cooking?
Yes, place the stuffed trout on the grill and cover it to ensure even cooking.
Is an egg used in the recipe?
Yes, one beaten egg is used to help bind the stuffing ingredients together.
What can I serve with this trout?
It pairs beautifully with a crisp salad or grilled seasonal vegetables.
How much rosemary and thyme are used?
The recipe uses 1 teaspoon of minced rosemary and 2 teaspoons of fresh thyme.