Imagine a recipe that transforms a simple fish into a crispy, golden masterpiece that will have your family and friends begging for seconds. This isn't just another trout recipe – this is Granddad Ken's legendary grilled trout that has been perfected over generations. With a perfectly seasoned breadcrumb coating and a grilling technique that locks in flavor, this dish promises to elevate your summer cookouts and impress even the most discerning seafood lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 trout fillets
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, sliced for serving
Instructions
- Prepare the grill by preheating it to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent the fish from sticking.
- Pat the trout fillets dry using paper towels to remove excess moisture. This helps achieve a crispy exterior.
- In a shallow dish, mix breadcrumbs, garlic powder, salt, and pepper until well combined.
- Brush each trout fillet with olive oil, ensuring even coverage on both sides.
- Dredge each oiled fillet in the seasoned breadcrumb mixture, pressing gently to help the coating adhere completely to the fish.
- Place the breaded trout fillets on a clean plate or tray, and let them rest for 5 minutes to help the coating set.
- Carefully transfer the fillets to the preheated grill, placing them skin-side down first for even cooking.
- Grill the trout for approximately 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Remove the trout from the grill and let it rest for 2-3 minutes to allow the juices to redistribute.
- Serve hot, garnished with fresh lemon slices and additional salt and pepper if desired.
Tips
- Pat the trout fillets completely dry before breading to ensure maximum crispiness. Moisture is the enemy of a crunchy exterior!
- Use fresh breadcrumbs if possible, as they create a more flavorful and crispier coating compared to store-bought varieties.
- Don't rush the grilling process. Maintain a consistent medium-high heat and avoid moving the fish too much to get those beautiful grill marks.
- Let the trout rest for a few minutes after grilling to allow the juices to redistribute, ensuring each bite is moist and flavorful.
- Experiment with additional seasonings in your breadcrumb mix, such as dried herbs like thyme or parsley, to customize the flavor profile.
- Always have a clean, well-oiled grill grate to prevent the delicate fish from sticking and breaking apart.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 75mg
