My friend Kelly called a few days ago and asked if one can grill trout. Well, Kelly, the answer to that is definitely yes. There are a few ways to grill trout. The first, most common and simplest way is the foil method.
Fish, like a good steak, is always going to taste better when grilled.
Foil pouch method
First cut two slices from a lemon. Give the trout a squeeze of lemon inside and out using the rest of the lemon. Season with a little salt and pepper and sprinkle some dill, tarragon, basil or whatever herbs you want in the inside cavity along with the two lemon slices and butter. I will normally use one or two herbs at most so I can taste the trout.
Place the trout on a sheet of foil and fold the foil over the trout, sealing it in a pouch. Try to fold and seal so that the seam or fold is going along the backbone of the trout. That will ensure even cooking when you flip it over. Place the pouch over the fire and after 5 to 8 minutes depending on the size of the trout, flip it over. I will usually check it for doneness after another 3 to 5 minutes, being careful not to get burned by the steam.
Grilling tastes better
That might be the most common way to grill trout, but with the trout sealed up, you’re not going to pick up all the great flavors of the open fire whether you are using charcoal, wood or gas. If you want to grill trout, or any other fish, it will come out much better if you cook it directly on the grill. There are still two ways to do this: by using direct or indirect heat. Most importantly, you want to be sure that the grill is ready.
Fish, unlike steak, is fragile. Most people run into trouble and shy away from grilling because they find that fish have a tendency to stick and fall apart. Here are ways to stop the sticking. First, get the grill hot. Next, clean it, getting all the accumulated stuck-on pieces off.
Once your grill is clean, let it get hot again and then season it. Just like your pans, pour a little oil and salt on a rag. Use tongs so you don’t get burned by flares up and rub back and forth along the grate. Let the grill get hot again while you prepare your trout or any other fish.
Once you’re ready to grill, rub oil on the fish and pour oil on a rag. Slide the rag back and forth along the grill in an area larger than the fish. The rag should slide easily without sticking.
When you place the trout or fish on the grill, slide it back and forth maybe an extra inch or two once or twice to see if the grill is well seasoned and oiled. The fish should slide freely. Then leave the fish alone.
Only flip once
Whether using direct or indirect heat, you want to let the proteins and natural sugars sear and caramelize. Before you flip the fish, use a pair of tongs and gently try sliding it a tiny ways in either direction along the grate not across it. If it slides easily, you can use tongs or a spatula to gently flip it. If it sticks, try giving it another minute. Remember, it is not a steak.
Let it cook without the constant flipping. You can use the oiled rag again before putting the other side down on the grill, but use a slightly different spot because the place where you have been cooking will be slightly cooler.
For indirect heat when cooking a trout, always place it on the grill with the back closest to the fire because it is much thicker. (That also applies if you are using direct heat.) Try to place the trout over the edge of the flame with the belly just barely over the flame so the thicker back will cook through without drying out the thinner belly area. Raise the grate a little if the melting butter starts flare ups, but remember that it will take slightly longer to caramelize at the higher setting.
Fish, like a good steak, is always going to taste better when grilled. If you use this method, you will get a lot less sticking and a better-looking grilled fish. Remember to only flip once.
Lastly, nothing is fool proof. Every now and then, it won’t matter what you do, the fish is just going to stick. Be as gentle as you can be and remember that looks don’t affect the flavor. Grill on and enjoy.
