Truchas a la Parrilla (Grilled Trout) Recipe

A simple preparation is all that's needed to accentuate the trout's mild flavor. Serve with sauteed potatoes. Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).

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A simple preparation is all that's needed to accentuate the trout's mild flavor. Serve with sauteed potatoes.

Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    On the flesh side of each trout fillet, make 3 incisions that are deep but that don't penetrate the skin. In a small bowl, mix the lemon juice, salt, pepper, cumin and garlic powder. Place the trout, flesh side up, on a rimmed baking sheet and coat it with the lemon mixture, making sure the mixture gets into the incisions. Cover tightly and refrigerate for 15 minutes or up to an hour.

  • Step 2

    When ready to cook, prepare the grill. If using a gas grill, preheat the grill to low or medium-low, depending on your grill. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat.

  • Step 3

    Oil the grate well (or place fish on a well-oiled piece of aluminum foil or in a fish basket). Place the trout, flesh side down, on the grill rack and baste with some melted butter. Cook about 5 minutes. Spray both sides of a spatula with nonstick spray oil and carefully turn fillet over, basting again. Grill until just cooked through, about 5 minutes. Serve promptly.

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    Nutritional Facts

    Per serving

    • Calories

      349

    • Fat

      20 g

    • Saturated Fat

      8 g

    • Carbohydrates

      5 g

    • Sodium

      673 mg

    • Cholesterol

      123 mg

    • Protein

      36 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).

    Tested by Marcia Kramer.

    Published September 20, 2005

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