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2 whole trout - (abt 16 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
Juice of 2 lemons
1/2 bunch fresh basil
2 garlic cloves -- minced
3 thinly-sliced onion rings
6 slices tomato
2 pieces butcher string - (each abt 2 feet long)
2 tablespoons vegetable oil
Season fish inside and out with salt and pepper. Squeeze the juice of 1 lemon into each cavity. Pack equal portion of basil, garlic, onion and tomato into cavity. Tie a loop around one end of each fish and make a few more loops around the fish, securing the stuffing.
Brush fish with oil. Place on a medium-low heat barbecue grate for 5 to 7 minutes then flip over cook other side about 7 minutes more or until skin is crisp and fish is just-cooked throughout.
To serve, cut string and place fish on plate.
This recipe yields 2 servings.