Grilled Orange and Herb Trout
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Sometimes a hungry soul is just yearning for simple, flavorful ingredients to fill up on. This grilled orange and herb trout recipe starts with trout filets, skin-on, that are dusted in salt and pepper. The fish is otherwise left in its natural state, no added flavors. Acting as a blank canvas, the minimally seasoned fish filets allow for bold flavors to be brushed on before grilling.
Fresh sprigs of herbs pack in multiplying levels of flavor when combined. I used tarragon, dill, and parsley for this particular recipe, but the beauty of this dish is almost any fresh herb can be added to the bundle. Rosemary, sage, thyme, and marjoram are just a few that come to mind. The same can be said for the citrus in the dish. I used orange because I wanted to a little sweet flavor to balance against the dill and tarragon, but lemon or grapefruit would be a perfect substitution for this meal as well.
Simple grilled fish filet bundles make the perfect weeknight meal or can be easily served campfire-side when enjoying a weekend at the lake. Enjoy!
Serving Size: 4 servings
Time to make: 20 minutes
Also make with: Salmon
Looking for more trout recipes? Try these Smoked Trout Grilled Cheese Sandwiches by Lindsey Bartosh!
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Grilled Orange and Herb Trout
4
servings5
minutes15
minutesKeep the screen of your device on
Ingredients
8 trout filets
2 oranges
8 springs tarragon
8 springs dill
8 springs parsley
salt and pepper
Preparation
- After cleaning trout filets, season with salt and pepper to taste.
- Thinly slice oranges and place in single layer on one fish filet.
- Top orange slices with sprigs of parsley, tarragon, and dill.
- Top with second fish filet and tie with kitchen twine.
- Place filets in grill basket and set on pre-heated medium-high grill.
- Close grill lid and allow fish to cook for seven minutes.
- Flip basket and let fish cook additional seven minutes.
- Serve with extra slices of orange and enjoy!
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