My Profile
Browse All Recipes
Griddled Trout with Herbs
Date added: December 6, 2007
- Servings: 4 change
- Calories per serving: 524
- Prep time: 20
- Cook time: 10
Ingredients
- 6 Fresh cleaned trout
- 6 serving Sprigs fresh rosemary
- 3 ounce-weight Soft butter
- 18 serving Fresh mint leaves
- 6 serving Sprigs fresh thyme (leaves only)
- 6 serving Fresh sage leaves
- 1 1/2 tsp sea salt
- 7 grinds pepper, black
Recipe Method
1. The herbs are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable.
2. Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side.
3. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 524 | 26% |
| Fat 30g | 46% |
| Cholesterol 329mg | 110% |
| Sodium 1,089mg | 45% |
| Carbohydrates 3g | 26% |
Member Reviews
No reviews yet, be the first to add one.
Comments and questions :: Griddled Trout with Herbs
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.