WHOLE RAINBOW TROUT
A quick, easy, healthy, and colorful dish for a great summer night. Prepare and cook this tasteful meal in less than 30 min. Smoked trout is the new steak.
Author:
Marc Conlan @McGourmandize
INGREDIENTS
- Rainbow Trout
- 1 lemon
- 1 whole fennel bulb
- 1 bunch flat-leaf parsley
- Lemon thyme
- Olive oil
- Garlic
- Parsley Oil
- Salt
- Pepper
DIRECTIONS
- Light Pit Barrel® according to instructions. Remove rods to increase heat.
- Gut the rainbow trout. Remove fins and head if desired.
- Stuff with 3 lemon slices, parsley, lemon thyme. Season with salt and pepper.
- Drizzle olive oil in the bottom of the cast iron.
- Slice fennel bulb and place in cast iron. Add lemon slices if desired.
- Place trout on fennel bed. Add vine tomatoes in the middle.
- Cook about 20 minutes until internal temperature reaches 135–145º.
- Garnish with garlic, lemon thyme, and parsley oil for last 5 minutes if desired.
